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Paleo Taco Bowl

An overhead view of paleo taco salad

Fresh veggies and clean flavors make up this amazing Taco Bowl. The cashew cream sauce takes away any want for real cheese and sauteed purple sweet potatoes are an amazing bean substitute. You’ll love this Taco bowl even if you’re not eating Paleo.

Ingredients

Scale
  • 2 tsp Avocado oil
  • 1/2 Red Bell pepper (Diced)
  • 1 Red onion (Minced)
  • 1 Cup Cooked and Shredded Chicken or Turkey (See recipe notes if working with raw meat)
  • 2 tsp Mushroom powder
  • 3 tsp Ground Cumin
  • 2 tsp Water
  • 1/2 Cup Roasted Purple Sweet Potato (Diced)
  • 1 Clove Garlic (Minced)
  • 1 Large Head of Romaine Lettuce ( Cut into ribbons, washed, and dried)
  • 1 Large Carrot (Grated)
  • 1/2 Cup Cherry Tomatoes (Halved)
  • 1/2 Cup Cashew cream sauce
  • 1/2 Cup Avocado sauce

Instructions

  1. Place a medium sized skillet on the stove and turn the burner to medium-high heat.
  2. Add 1 tsp of avocado oil, the bell pepper, and 1/4 cup of red onion and cook until the peppers begin to soften. Then add the meat, water, mushroom powder and 2 tsp of cumin. Stir until combined and the meat is heated through. Set aside.
  3. Place a small pan on the hot burner with remaining tsp of avocado oil and garlic. Saute for a minute, until the garlic releases it’s aroma, then add the diced sweet potato and remaining cumin. Saute this until heated through then remove from heat.
  4. Divide the romaine between two plates. Then divide and place the ingredients on top. You can scatter them all around or pile them in sections like pictured.

Notes

If working with raw meat (ideally a breast) cut it into  thin steaks and cook with a little oil and salt. Once the meat is cooked, allow it to cool slightly and using 2 forks shred the meat to desired consistency.  The meat will be moist, so omit 1 tsp water in the original recipe to compensate (or you could have a soggy mess).