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Rest easy knowing this simple paleo dinner recipe can be made on a weeknight AND that your entire family will love it! This healthy Sweet Potato Taco Meal can be customized to your needs and dietary preferences. Gluten-free, Paleo, Whole30, and can be made AIP as well
Taco Tuesday just got a Paleo makeover! Welcome to my easy, flavorful, sweet potato taco bowl. This recipe requires only 5 ingredients and can be customized to suite your palate. It defiantly becomes Choose Your Own Adventure when it comes to toppings. I love to top mine with chopped cherry tomatoes, diced red onions, diced avocados, olives and a simple sauce. Put this all over a bed of lettuce or wrap it up in a grain-free tortilla. The options are endless. The best part, this meal comes together in less than 30-minutes. Many of the components can be meal prepped and stored in your fridge for a week.
Ingredients in this nourishing bowl (and substitutions)
- Sweet Potato: a great low starch alternative to white potatoes rich in fiber and antioxidants to help protect you gut and brain. Substitute with diced carrots or butternut squash.
- Avocado Oil: omega fatty acid rich and neutral in flavor. Swap it out for olive oil or cooking fat of your choice.
- Sea Salt: a great flavor enhancer and rich in trace minerals, it's a salt that keeps on giving. Feel free to substitute with Kosher salt.
- Ground Beef: this really helps it taste like a taco. Loaded with high-quality vitamins and protein, you can't go wrong. Replace with your favorite ground meat or whatever you have on hand. You really can't go wrong.
- Taco Seasoning: Use your favorite seasoning here! If you need ideas, I like Primal Palate's https://amzn.to/3GR8RPT.
- Toppings of choice: Put everything that use love in a burrito into this bowl. I used cherry tomatoes, cilantro, red onions, avocados, and olives. If you need some salsa, try out my Mango Salsa or Pineapple Salsa.
- Sauce: dairy-free yogurt (or mayo) + juice of a lime + pinch of sea salt
How to make this sweet potato taco bowl
- Preheat the oven to 425 F. Cut the sweet potatoes into wedges, toss with avocado oil and sea salt and then place on a parchment-lined sheet pan. Bake for 35 minutes.
- Meanwhile, prepare desired toppings and mix up the sauce.
- Brown the ground beef in a skillet. Add the taco seasoning and a few tablespoons of water and simmer until the sweet potatoes are done.
- Assemble by putting several sweet potato wedges on a plate, then adding a portion of ground beef, and then adding your toppings and sauce.
Making this quick dinner ahead of time
This is also a great salad to make ahead of time. Make everything up to 5 days ahead except for the avocado – that I'd wait until right before serving to cut up and add to the salad.
To make this dish AIP-friendly
This dish is actually pretty easy to modify to make it AIP elimination stage-friendly (Autoimmune Protocol).
To do this – omit the tomatoes as a topping, use an AIP-friendly taco seasoning (this recipe by Meatified is good), and either use a compliant yogurt or use plain coconut milk or tigernut milk for the sauce.
Want other Paleo and AIP bowls recipes? Try one of these!
Winter Steak Salad : Look forward to your meal with this nutrient-dense, filling, and delicious steak bowl recipe. Easy to make and tons of flavor!
Italian Sausage Kale Soup: A savory, comforting, hearty soup made with fresh ingredients to soothe both your gut and your soul. A nightshade-free Italian sausage compliments a rich broth and is full of flavor!
Nourishing Breakfast Bowl: This breakfast recipe is Paleo, Whole30, and AIP compliant and a great alternative to eggs in the morning. Full of nourishing fats, protein, and veggies – it will keep you full until lunch!
Sweet Potato Taco Bowl Recipe
If you make this quick taco bowl, I'd love to hear how it turned out! Either comment below or share a pic on Instagram and tag me @thrivingautoimmune!
Sweet Potato Taco Bowl
Ingredients
- 1 small-medium Sweet Potato (per person )
- Avocado Oil (or fat of choice)
- Sea Salt
- 1-2 lb Ground Beef (or your ground meat of choice)
- 1-2 tbsp Taco Seasoning (I like Primal Palate's (if on AIP, use an AIP-friendly taco seasoning mix))
For the Sauce:
- 1/4 cup Dairy-free Yogurt or Mayo ((use coconut or tigernut milk yogurt for AIP))
- 1 Lime (Juice of)
- Pinch Sea Salt
Toppings of Choice:
- Cherry Tomatoes (omit for AIP)
- Cilantro
- Red Onions
- Avocados
- Olives
Instructions
- Preheat the oven to 425 F. Cut the sweet potatoes into wedges, toss with avocado oil and sea salt and then place on a parchment-lined sheet pan. Bake for 35 minutes.
- Meanwhile, prepare desired toppings and mix up the sauce.
- Brown the ground beef in a skillet. Add the taco seasoning and a few tablespoons of water and simmer until the sweet potatoes are done.
- Assemble by putting several sweet potato wedges on a plate, then adding a portion of ground beef, and then adding your toppings and sauce.
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