All Recipes, Dairy Free, Low Carb, Main Dish, Meat, Nut Free, Salad, Savory, Whole30

The Best Taco Bowls

These are the best taco bowls ever! They’re full of spicy meat, fresh vegetables, and the most addictive crispy sweet potatoes!

I, like every other sane human, love tacos. However, I don’t love corn. I mean, my tastebuds do, but my gut doesn’t. And grain-free tortillas (the most common alternative to corn tortillas/taco shells) are expensive!

So . . . this is my solution: Toss together normal taco ingredients (lettuce, tomatoes, avocado, and cilantro) to get a normal taco salad and add crispy sweet potato strings! The sweet potato strings are a great tortilla substitute, since they add the perfect salty flavor and crunch. They’re super easy, too! It’s a win-win!

Also, I’d be lying if I said I didn’t add some crumbled feta after taking these photos. If you can handle dairy, I’d definitely recommend adding some good cheese to your taco bowl. #worthit

Although the sweet potato strings are the star of the show, you could substitute cauliflower rice if you’re looking for a low-carb substitute. I’d recommend the method used in these roasted cauliflower rice meal prep bowls. Actually, I’d recommend not making cauliflower at all because sweet potatoes are so much better, but I may be a little biased.

I mean, I named my blog My Sweet Potato Life.

Please, please, please use the freshest tomatoes you can find for these taco bowls. They truly won’t be “The Best Taco Bowls” without the best tomatoes. I know tomatoes are about to go out of season — bye, summer! — so grab the last of them before they’re gone! This recipe meshes fall and summer beautifully, since it combines tomatoes and sweet potatoes into one little dish of amazing-ness.

I finally made this recipe after weeks of showing it on my Instagram Stories. I just thought of it as my normal dinner, but so many of you guys seemed to love the idea that I decided to give you an actual recipe! Here it is, photos and all . . . the Best Taco Bowls. These bowls are:

  • Paleo and Whole30
  • Nut-free and egg-free, unless you throw a fried egg on top (which is a great idea, by the way)
  • Truly scrumptious
  • Ridiculously easy
  • Insanely healthy, especially if you use spinach instead of iceberg or romaine

Have I convinced you to make yet? These really are the Best Taco Bowls. Ever.

Print Recipe
The Best Taco Bowls
Servings
people
Ingredients
For the meat
For the salad
For the sweet potatoes
Servings
people
Ingredients
For the meat
For the salad
For the sweet potatoes
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Brown the meat in a large pan over medium heat. Sautee it until most of the pink is gone. Add the taco seasoning and oregano and continue to sautee until it is fully cooked. Remove the pan from the heat and set aside.
  3. While the meat cooks, spiralize the sweet potato on the smallest setting (Blade A on most spiralizers). Alternatively, use a julienne peeler, sharp knife, or cheese grater to cut the sweet potato into small pieces.
  4. Toss the sweet potato with the oil and salt. Bake on a parchment-lined baking sheet for 15-20 minutes, or until crispy and slightly browned. Watch carefully, as they are quick to burn.
  5. Assemble the bowls: Divide the lettuce, tomatoes, and avocado evenly between two bowls. Top with the cooked meat and crispy sweet potato strings. Garnish with cilantro and serve.

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