Keto Taco Bowls
These Keto Taco Bowls are an easy and healthy 30 minute meal with all the Mexican flavors of a classic taco. Made with low carb, paleo and Whole30 ingredients.
Ingredients
For the Homemade Taco Seasoning:
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon oregano
- 1/4 teaspoon paprika
For the Meat:
- 1 lb ground beef or turkey
- 2 Tablespoon tomato paste
- 2 teaspoons apple cider vinegar
For the Taco Bowls:
- Cauliflower rice (or use your favorite cooked rice or quinoa
- 1/2 cup shredded cabbage , green & red
- 1/2 cup grape tomatoes
- sliced olives, diced yellow peppers, sliced zucchini , optional for low carb / paleo / Whole30
- Avocado slices
- Lime wedges
For Non-Paleo / Whole30 / Low Carb Bowls:
- 1 cup corn kernels , fresh cooked or frozen and drained (leave out for low-carb/keto)
- 1/2 cup canned black beans rinsed and drained (leave out for low-carb/keto)
Other optional Taco Toppings:
- shredded lettuce, shredded cheese, pico de gallo, salsa, guacamole, tortilla chips etc.
For Meal Prep:
Lunch containers
Instructions
-
In a small bowl or small resealable spice jar, combine all the spices for the taco seasoning. You can save any leftovers for the next time.
-
In a large nonstick skillet, over medium-high heat, cook the ground meat, breaking down into small pieces while it cooks. After about 3 minutes, add 1 tablespoon of the taco seasoning and continue cooking until the meat is no longer pink and cooked through. Stir in the tomato paste and vinegar and cook for another 2 minutes or until everything is heated through. Taste and add more seasoning as needed.
Assemble Bowls:
-
Divide cauliflower rice among bowls or lunch containers. Top with a serving of cooked meat, shredded cabbage, tomatoes, avocado, and one lime wedge.
-
Add any additional vegetables and optional taco toppings as desired.