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Healthy Mexican naked burrito bowl

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

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Author: Irena Macri
Servings: 4
Course: Main
Cuisine: Mexican
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4.67 from 3 votes
Calories: 652kcal
Healthy Mexican-inspired naked burrito bowl with spiced ground beef, roasted potatoes, tomato and cucumber salsa and avocado. This is a great paleo and gluten-free dish that will be enjoyed by the whole family.

Ingredients 

For Mexican chilli beef

  • 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

For roasted sweet potatoes

  • 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

For the salsa salad

  • 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

  • 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.
  • 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.
  • At this time, I peeled and cut the sweet potatoes - it's all about efficiency.
  • 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.
  • 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.
  • Prepare the salsa salad. Combine all ingredients in a salad bowl and set aside until serving.
  • 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.

Notes

I used marinated, roasted red peppers from a jar which I rinsed before dicing. I like the acidity they bring to the dish and I save time by not having to roast them myself, but feel free to make your own if time permits.

Nutrition

Calories: 652kcal | Carbohydrates: 48g | Protein: 38g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 1413mg | Potassium: 1595mg | Fiber: 9g | Sugar: 13g | Vitamin A: 25399IU | Vitamin C: 50mg | Calcium: 160mg | Iron: 8mg
Keywords: Paleo, Mexican Salad, Grain-Free, Burrito Bowl
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