Paleo Taco Salad Bowls are one of my go-to meals when I’m Paleo. It’s easy to throw together and can be made as flavorful or as basic as you wish. The ingredients should already be in your fridge or are quick to make.
Last week we talked about the differences in sweet potatoes and learned the different textures and flavors they can have. Today’s recipe is featuring one of those sweet potatoes. The all purple sweet potato is a starchy, dry, sweet potato with a great earthy sweet flavor. I didn’t care for them as fries but quickly realized their texture and flavor made them a wonderful substitute for black beans.
Beans are a no-no food group while on the Paleo diet so for meals that would normally call for beans you can use these sweet potatoes. Taco salad bowls, Nachos, Rice and Beans, can all be enjoyed with a Paleo twist.
I like to roast the all purples in cubes and keep them in the fridge till I’m ready to use them. Adding garlic and cumin to them really highlights their flavor and texture and make them taste more like they belong in a Mexican style recipe. I’m still experimenting will all the ways to use the all purples but so far this is my favorite.
Back to the Taco Salad Bowls
These bowls are a great way to use up leftovers. I try and cook up extra protein during the week and save some for meals like this. Today’s recipe uses Turkey meat, but it can easily be exchanged for Chicken, Beef or Tofu. Whatever you happen to have on hand will work.
I also love to pile on the veggies by adding shredded carrot, diced onions and bell peppers. Not only are you upping your veggie intake but you’re also adding flavor and texture to the Taco Bowl. Cabbage, celery, and other root vegetable will work wonderfully too. Grab your favorites and pile them in the bowl.
Lastly, I smother the whole thing with cashew cream sauce and avocado sauce or guacamole. They provide moisture (no need for dressing), flavor, and creaminess. The cashew cream also doubles as a cheese substitute. I don’t know about you but when I’m not eating Paleo I put cheese on all my
Mexican food. So this cashew cream sauce keeps me focused on my Paleo diet without feeling deprived.
P.S. If you like more crunch in your Taco Bowl try crunching up some Paleo approved veggie chips over the top. This will replace the crunch of tortilla chips (which are not Paleo approved) and give even more flavor and texture to your Taco Salad Bowl.Print
Paleo Taco Bowl
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course, Salad, Side Dish
- Cuisine: American, Mexican
- 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
- Place a medium sized skillet on the stove and turn the burner to medium-high heat.
- 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.
- 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.
- 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.
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).