So maybe you're trying out Whole30, or you've gone the full Paleo. Perhaps you're trying to do the gluten-free thing. Maybe you really like eating meals in bowls like me. Or hell, you just want an easy, super-tasty dinner that doesn't take more than half an hour from whoa to go. You've found it: This recipe is the bomb dot com. I saw something similar on Instagram a while back and decided to recreate it - and this is the result. We have if for dinner once a week, and it ticks all the nutritional boxes - healthy fats, plenty of protein, low-GI carbs and a ton of veggies. And, hello, there's guacamole, so you know it's going to be good. If you don't eat red meat, ground/minced chicken would be an easy substitute, and if you're veggo, I reckon you could make this with silken tofu instead (get back to me on that one).
PALEO, GLUTEN-FREE TACO BOWL
1 pound/500 grams beef mince (preferably grass-fed)
2 tbsp coconut oil
I red capsicum/bell pepper or 1.5 cups of Trader Joe's frozen, pre-cut bell peppers
1 tsp cumin
1 tsp ground coriander
1 tsp smoked paprika
Pickled jalapenos, or red chili flakes, to taste
3/4 cup passata/pureed tomato sauce
Two medium sweet potatoes
Guacamole (I like Trader Joe's)
Punnet of cherry tomatoes
Cos/Romaine lettuce, chopped
Hot sauce, if you like
Preheat the oven to 375 degrees F/190 degrees C. Chuck 1.5 tbsp of coconut oil in a baking tray and pop in the oven to melt. Meanwhile, slice your sweet potatoes (leaving the skin on) thinly. Pull the tray out of the oven, throw in the sweet potato and toss in the oil. Season with garlic salt and return to the oven for twenty minutes.
Now, add the remaining half a tbsp of coconut oil to a fry pan until smoking. Add your ground beef, cumin, coriander, paprika, and a couple of shakes of garlic salt. Stir to break up the meat. Once the meat has browned (approximately seven minutes), add your capsicum and passata sauce, stirring occasionally.
As that cooks, chop up enough lettuce to fill the base of a bowl and slice your cherry tomatoes in half. Check on your sweet potatoes - they should be tender and starting to crisp - and pull them out of the oven. Once the meat has absorbed most of the passata, you're ready to assemble. To your bowl, add a scoop of meat, a third of the sweet potato slices, a couple of tablespoons of guacamole and a third of the cherry tomatoes to the bowl. Serve with hot sauce, and enjoy!