This burrito bowl (or plate actually) is inspired by the things you can order at fast food Mexican restaurants, except everything in this is Paleo. It is also budget-friendly; I made a big batch at the beginning of the week and then ate it for lunch for the next couple of days. My favorite part is the sweet potato roasted with paprika and cumin as the base of the bowl – it adds a lot more flavor than rice would.
For making this recipe it’s all about multitasking, and preparing one part while another is cooking. I like to start with the salsa so that the flavors have time to meld together, and then move on to the beef and sweet potato. The salsa is mainly composed of diced tomatoes and cucumbers, tossed with cilantro and a bit of lime juice. I prepare this first and then put it in the refrigerator while the rest of the ingredients are cooking.
For the burrito meat, I use ground beef but pork would also work. The beef is cooked with ground coriander, cumin, and paprika for seasoning, a combination that will be repeated throughout the dish with the sweet potatoes. Once the beef starts cooking, peel and chop the sweet potatoes. After the diced tomatoes are added to the beef it needs to simmer on low heat for almost half an hour, so this is a good time to roast the sweet potatoes as well.
Toss the potatoes with some olive oil, again using ground coriander, cumin, and paprika to season. The avocado is simply chopped and served alongside the other ingredients, but if you feel like whipping together guacamole that would also taste great. Drizzle the diced avocado with lime juice to prevent it from browning.
To assemble, you obviously don’t have to lay everything out separately like in the photo. Instead I usually put the sweet potatoes as the first layer, and then add the meat, salsa, and lastly the avocado. Mix everything together in a messy heap and enjoy. And if you are feeling ambitious and just can’t have a burrito without a wrapping, you could always make Paleo tortillas.
- For the salsa
- 2 Roma tomatoes, diced and seeded
- 1 medium cucumber, diced
- 3 green onions, chopped
- 3 tbsp cilantro, chopped
- 2 tbsp extra virgin olive oil
- Juice of 1/2 lime
- Salt, to taste
- For the beef
- 1 1/2 lbs. ground beef
- 1 medium onion, diced
- 1 tbsp extra virgin olive oil
- 1 14.5-oz. can diced tomatoes
- 3 cloves garlic, finely diced
- 2 tsp sweet paprika
- 2 tsp cumin
- 1 tsp ground coriander
- 1/2 tsp salt
- For the potatoes
- 2 large sweet potatoes, peeled and cubed
- 2 tbsp extra virgin olive oil
- 1 tsp sweet paprika
- 1/2 tsp cumin powder
- Pinch of ground coriander
- Salt and pepper
- 1 avocado, diced
- 1 lime, for serving
- Mix together the ingredients for the salsa in a small bowl. Adjust salt to taste. Place in the refrigerator until ready to serve.
- Preheat the oven to 375 degrees F. To make the beef mixture, heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 4-5 minutes until soft. Add the garlic and cook for an additional minute. Add the ground beef to the pan and cook until browned, stirring regularly. Once browned, stir in the paprika, cumin, ground coriander, and salt. Add the diced tomatoes with the juices and bring to a boil. Reduce the heat to simmer and cook, uncovered, for 25-30 minutes, stirring occasionally.
- As the beef is simmering, toss the sweet potatoes with olive oil and spices in a bowl. Place onto a rimmed baking sheet and roast for 20 minutes until soft, turning once.
- To assemble, place the sweet potatoes in the bottom of the bowl. Top with the ground beef, salsa, and then the avocado. Serve with lime wedges.
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