I know Trevor & I are done with Whole 30 but for the most part we have been trying to stick to Paleo meals during the week. This Paleo taco bowl recipe is one we loved during Whole 30 and have continued to make at least once a week since.
I know some people aren’t fans of sweet potatoes so you can always sub in traditional potatoes and it will taste just as yummy! Weeknights are hard and this is something we can whip up fast (honestly, cutting the sweet potatoes is the hardest part) and does well for leftovers. You can also sub out lean beef for turkey meat and it literally tastes no different. I usually use whatever we have on hand & for reference I always grab the 96% lean beef or turkey! I know some brands of lean turkey have tasted bland and dry to me in the past so make sure not to skip the coconut or olive oil and I always use Jennie-O!
Another huge change we have tried to make to our diet that has stuck is making enough of dinner every night to have leftovers the next day for lunch. Meal prepping separate meals ahead of time is just not going to happen so this ensures we have something healthy the next day and aren’t making poor choices at lunch out of pure starvation.
You can always add whatever fillers you like as well – we usually throw in red, green & yellow peppers with onion and sometimes add black beans! It’s so filling and much healthier than grabbing a fast ‘Mexican’ meal. As far as salsa, I always use Valentina hot sauce – we swear by it and comes in varying degrees of hotness. You can grab it at any grocery store but sometimes you may need to check in the international aisle.
Hope you guys have a wonderful weekend and let me know if you try this out!
- 2 Tbsp Coconut Oil
- 1 Tsp Paprika
- 1 Tsp Chili Powder
- 1 Tsp Black Pepper
- 1/2 Tsp Salt
- 1 package Lean Beef or Turkey
- 3 Bell Peppers - Red, Yellow & Green, chopped
- 3 Tbsp Homemade Taco Seasoning
- 1/2 Yellow Onion, chopped
- 1/2 Avocado, sliced
- 1 Lime, squeezed
- Heat Coconut oil for 30 seconds in microwave or on stove and slice sweet potatoes thinly.
- Cover chips in oil and spread out on baking pans. Each oven will be different so watch them closely the first time but we generally cook them at 350 degrees for 8 minutes tossing them half way through.
- Sauté the meat with the taco seasoning and onions to desired taste.
- Line bowls with chips then layer meat and toppings and top with avocado and hot sauce!