Paleo Burrito Bowl Recipe

5 from 1 vote

Burritos in a bowl with spicy baked sweet potatoes and a cucumber-tomato salsa, topped with a fire-roasted salsa... is your mouth watering yet?

Course Main Course

Cuisine American

Keyword burrito bowl, paleo

Prep Time 30

Cook Time 30

Total Time 1

Servings people

Calories 628kcal

Cost 12

Preheat oven to 400 F.
Toss the potatoes on a baking sheet with olive oil, lime juice, chili powder, and cumin; season to taste with salt and pepper.
1 tbsp. chili powder, 1 tsp. ground cumin, Juice of half a lime, 2 tbsp. olive oil, Sea salt and freshly ground black pepper
Place in the oven and roast the sweet potatoes for 20 to 25 minutes.
2 sweet potatoes
Melt cooking fat in a skillet over medium heat.
Cooking fat
Cook the onion and garlic for 1 to 2 minutes or until soft.
1 onion, 2 garlic cloves
Add the ground beef and cook until no longer pink, about 6 minutes.
1 lb. ground beef
Add cumin, paprika, chili powder, and oregano; season to taste with salt and pepper. Stir everything well and cook 2 to 3 minutes longer.
1 tsp. paprika, 1 tsp. dried oregano, 2 tsp. chili powder, Sea salt and freshly ground black pepper, ½ tsp. cumin
In a bowl, combine all the ingredients for the cucumber-tomato salsa and toss until well combined.
2 garlic cloves, 2 tbsp. olive oil, Juice of half a lime, 1 cup grape tomatoes, 1 cup bell pepper, 1 cucumber, 1 green onion, ¼ cup fresh cilantro, Sea salt and freshly ground black pepper
In a serving bowl, combine the spiced beef, sweet potatoes, and cucumber salsa.
Serve topped with sliced avocado and fresh salsa, and any of your other favorite burrito toppings.
1 avocado, Fresh salsa to serve