Whole Food, Corn Free Taco Bowls 3 Ways
Author: 
Recipe type: Lunch or Dinner
Serves: 4
 
Taco night just got simpler! Serve these healthy, whole food, delicious taco bowls instead. Everyone can make their own unique style bowl and have fun
Ingredients
Base: Taco Meat - 1 lb. Grass-Fed Ground Beef or 1lb. Pastured Ground Turkey.
  • ½ C. Bone Broth, organic and grassfed
  • 2 White Onion sliced
Way 1
  • Add to base:
  • 1 peeled, diced & cooked, orange sweet potato
  • 1 cup cooked, julienne carrots
  • Top with sliced green onions.
Way 2
  • Add to base:
  • 1 peeled, diced & cooked white sweet potato
  • 1 diced, cooked red bell pepper
  • 1 cup frozen peas (leave off if not tolerated or if following strict Paleo)
  • *Can substitute sauteed spinach or kale for peas.
  • Top with Homemade World Famous Guacamole on www.feastingonjoy.com
Way 3
  • Add to base:
  • 2 sliced, cooked zucchini
  • 1 cup cooked, julienne carrots
  • 1 diced, cooked red bell pepper
  • Mix in 1 cup shredded iceberg lettuce per bowl
  • Top with grated, raw, grass-fed white cheddar cheese (leave off for dairy free)
Instructions
  1. Prepare base by browning 1lb of meat and 2Tlbs. of Feasting On Joy's Organic Bulk Taco Seasoning. Add ½ C. bone broth and let simmer until very little liquid remains *For my family of four, who are big eaters, I use 2 lbs. of meat and ¼ c seasoning for taco night and ¾ C. bone broth.
  2. Caramelize sliced onions in the same pan that you cooked the taco meat in at the same time you cook the meat.
  3. Once the base is done add in the veggies from way 1, 2 or 3.
  4. For any veggies that need to be cooked longer, like sweet potatoes, you'll want to add them in when you add the onions.
  5. Serve the meal in bowls and tops with suggested toppings.
Notes
We like to use leftovers (if there are any) for lunch the next day.
Recipe by Feasting On Joy at https://feastingonjoy.com/whole-food-corn-free-taco-bowls-3-ways-4/