Healthy Naked Burrito Bowl (Paleo, Whole30)

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Paleo Naked Burrito Bowl Recipe

This delicious recipe is inspired by a naked burrito dish you can get from most Mexican joints. Essentially, it’s a deconstructed paleo burrito bowl with grain- and legume-free substitutes like sweet potato instead of rice and beans. Hearty beef chilli is also accompanied by a zesty salsa and velvety avocado. This is a great budget friendly meal that is also super simple to make.

For the salsa, I added a little twist by using some pre-bought roasted red peppers as well as cucumber and tomatoes – it’s more like a salad really.

This dish is wonderful for a family table or when you have a few friends popping over. You can serve each dish component in a separate bowl/platter and let everyone assemble their own bowl.

It’s well balanced, satiating and full of flavour. I hope you enjoy it!

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Paleo Naked Burrito Bowls

  • Author: Irena Macri
  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Yield: 4 1x
  • Category: Dinner

Description

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.


Scale

Ingredients

For Mexican chilli beef

  • 1 tablespoon ghee or coconut oil
  • 1 medium brown onion, finely diced
  • 650700 g / 1.5 lb beef mince, grass fed if possible
  • 1 long red chilli, finely diced with seeds
  • 1 can of diced tomatoes or tomato passata (about 400 g / 1 1/2 cups)
  • 4 cloves of garlic, finely diced
  • 1 1/2 teaspoons sweet paprika
  • 2 teaspoons cumin powder
  • 1 teaspoon coriander seeds powder
  • 1 teaspoon turmeric powder
  • 1 1/2 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
  • Generous pinch of black paper
  • Generous pinch of sea salt
  • 2 tablespoons olive oil

For salsa salad

  • 2 large tomatoes, cut in quarters, seeds scooped out and diced
  • 2/3 cup diced roasted red peppers (see note above)
  • 1 medium cucumber, diced finely
  • 1/2 cup diced spring/green onions, about 23 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 onion and sauté onion 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. 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. Combined 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.


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Paleo Mexican Naked Burrito Bowls

Comments

16 Comments
    1. I added the avocado in the salad too and use zucchini instead of cucumber. This mean whole Mexican naked burrito- I cooked it lat night it was so delicious!!! Love to cook it again! 🙂

  1. best recipe ever!!! it’s so healthy and yummy, I am going to make this one again this coming weekend and I am wondering if I can use offal mince instead?

  2. Such an easy and DELICIOUS recipe! I have made this 3 times and each time it’s a huge hit, it tastes so fresh and full of flavour. Thank you Irene!

  3. Fabulous flavours in the main course and colourful and tasty salad accompaniment. Definitely recommend trying this – it’s an instant favourite

  4. This recipe is fabulous. The depth of flavour is incredible, the complex spices and garlic deep sumptuously around your tastebuds as you sparingly taste each mouthful. Normally I shovel food down, this recipe I savour to the very end, and I am always the last to finish!

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