clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Healthy Mexican naked burrito bowl

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

  • Author: Irena Macri
  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Yield: 4
  • Category: Main
  • Method: Braised
  • Cuisine: Mexican


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.



For Mexican chilli beef

  • 1 tablespoon ghee or coconut oil
  • 1 medium brown onion, finely diced
  • 650700 g / 1.5 lb ground 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
  • 1.5 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 diced roasted red peppers (see notes)
  • 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


  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. 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.


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.


  • Serving Size: 1 bowl
  • Calories: 545
  • Sugar: 15.4 g
  • Sodium: 1930.4 mg
  • Fat: 25.8 g
  • Carbohydrates: 37.9 g
  • Fiber: 7.8 g
  • Protein: 44.5 g
  • Cholesterol: 105 mg
Share via
Copy link
Powered by Social Snap