Paleo Burrito Bowls (Healthy, Gluten-free, Whole30)

🧂 Ingredients

• 1 tablespoon ghee

  or coconut oil
• 1 medium brown onion

  finely diced
• 650-700 g /ground beef

  grass-fed if possible, 1.5 lbs.
• 1 long red chilli

  finely diced with seeds
• 1 can diced tomatoes

  or tomato passata (about 400 g / 1.5 cups)
• 4 cloves of garlic

  finely diced
• 1.5 teaspoons sweet paprika
• 2 teaspoons cumin powder
• 1 teaspoon coriander seeds powder
• 1 teaspoon turmeric powder
• 1.5 teaspoons sea salt
• 2 large sweet potatoes

  peeled and cut in cubes
• 1 teaspoon smoked or sweet paprika

  I used smoked paprika here
• 1/2 teaspoon cumin powder
• A generous pinch of black paper
• A generous pinch of sea salt
• 2 tablespoons olive oil
• 2 large tomatoes

  cut in quarters, seeds scooped out and diced
• 2/3 cup roasted red peppers

  diced - see notes
• 1 medium cucumber

  diced finely
• 1/2 cup diced spring/green onions

  about 2-3 springs
• 1/2 cup chopped fresh coriander/cilantro

  leaves and stalks
• Juice of 1/2 lime
• 1 small garlic clove

  finely chopped
• 1 small red chili chopped or chili flakes

  to your heat taste
• 2 tablespoons olive oil
• Pinch of sea salt

Instructions

• 1 Heat ghee in a large, deep frying pan or a pot over medium heat. Add the onions
  and sauté until soft and golden, about 6-7 minutes. At the same time, turn the
  oven to 200 C / 390 F.
• 2 Bring the heat under the onion back to high and add the beef mince in small
  chunks. Stir, breaking it apart, and cook for 5-6 minutes until browned evenly.
• 3 At this time, I peeled and cut the sweet potatoes - it's all about efficiency.
• 4 Add the spices, garlic, salt and chilli to the beef and cook for a couple of
  minutes together. Add the diced tomatoes and stir through, bring to a boil. Turn
  to low-medium heat and cook for 20 minutes with a lid on, stirring occasionally.
  After 20 minutes, remove the lid, bring the hit to high and cook uncovered for 5
  more minutes, stirring a few times.
• 5 Once the beef chilli is under way, combine sweet potato with sweet paprika,
  cumin and olive oil and scatter in a large baking tray. Bake for 15 minutes at
  200 C / 400 C. Take out of the oven, sprinkle with a generous pinch of sea salt
  and pepper, toss through and place back in the oven for a further 5-7 minutes.
• 6 Prepare the salsa salad. Combine all ingredients in a salad bowl and set aside
  until serving.
• 7 Cut avocado into quarters and drizzle with some lime juice to prevent any
  discolouration. Once everything is ready, divide between four bowls and serve
  with a quarter of avocado each.

Nutrition Info