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Paleo Burrito Bowl

Paleo Burrito Bowl

Burritos are fantastic! Especially when they are corn-, rice- and legume-free. You could, in fact, call this a naked burrito since it is served in a bowl without the tortilla, but trust us, all the Mexican flavors are still in there and there is no room for disappointment. There are many ingredients in this recipe, yet the preparation is seamless – you first put the sweet potatoes in the oven and then prepare the ground beef and cucumber salsa while they bake. One step at a time and dinner is ready before you know it.

Now is the time to take pleasure in measuring out your own healthy spices, if you aren’t doing so already. When it comes to taco seasoning or mixed spices, one can never be completely sure what other ingredients they contain (sometimes gluten or MSG), so when you mix your own, you can be confident about what exactly is in it. Plus, it is fun to play around, there are times when you will want more garlic, some days less. Perhaps a bit more oregano, or whole cumin seeds instead of ground cumin… making your own staple spice mixes allows you to be in control of what you are feeding your family and if it tastes slightly different every time, remember that your kitchen is not a fast food joint, it is a place where wholesome food is served.

You can try this recipe with firecracker chicken breasts as well, but do not forget the cumin and the lime, burritos are just not the same without those two ingredients.

Adapted from Eat Drink Paleo.

Paleo Burrito Bowl Recipe

Serves: 4Prep: 30 minCook: 30 min

Protein: 33g / %

Carbs: 27g / %

Fat: 39g / %

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 1 lb. ground beef
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • 1 tsp. dried oregano
  • Cooking fat
  • 1 avocado, sliced
  • Fresh salsa, to serve
  • Sea salt and freshly ground black pepper

Roasted Sweet Potatoes

  • 2 sweet potatoes, peeled and diced
  • 2 tbsp. olive oil
  • Juice of half a lime
  • 2 tsp. chili powder
  • 1/2 tsp. cumin
  • Sea salt and freshly ground black pepper

Cucumber-Tomato Salsa

  • 1 cup grape tomatoes, halved
  • 1 cup bell pepper, diced
  • 1 cucumber, diced
  • 1 green onion, sliced
  • 2 garlic cloves, minced
  • 1/4 cup fresh cilantro, minced
  • Juice of half a lime
  • 2 tbsp. olive oil
  • Sea salt and freshly ground black pepper

Burrito Bowl Preparation


  1. Preheat oven to 400 F.
  2. Toss the potatoes on a baking sheet with the olive oil, lime juice, chili powder, and cumin; season to taste with salt and pepper.
  3. Place in the oven and roast the sweet potatoes 20 to 25 minutes.
  4. Melt cooking fat in a skillet over medium heat.
  5. Cook the onion and garlic 1 to 2 minutes, or until soft.
  6. Add the ground beef and cook until no longer pink, about 6 minutes.
  7. Add cumin, paprika, chili powder, and oregano; season to taste with salt and pepper. Stir everything well and cook 2 to 3 minutes longer.
  8. In a bowl, combine all the ingredients for the cucumber-tomato salsa and toss until well combined.
  9. In a serving bowl combine the spiced beef, sweet potatoes and cucumber salsa.
  10. Serve topped with sliced avocado and fresh salsa and any of your other favorite burrito toppings.
Photo of Ashley Noël

Hi I’m Ashley, I’m an ADAPT Certified Functional Health Coach

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  • transitioning to a Paleo diet
  • reaching your fitness goals
  • getting through those hurdles
    • limiting sugar, gluten, carbs
    • eating out
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