Whole30 Taco Bowl
We developed a taco bowl last fall that was so simple and delicious and I absolutely fell in love with it. Once January rolled around and my Whole30 began, I knew I needed to make a Whole30 Taco Bowl!
What I love about a taco bowl is how easy it is to make and how great it is for meal prep. You can have all your ingredients ready to go, then assemble when you want to eat! I also love how it allows you to mix it up with some different toppings to keep it feeling different each day. Because I don’t know about you, but I like to mix it up for my meals on Whole30.
How to Make a Whole30 Taco Bowl
Making your Whole30 Taco Bowl couldn’t be simpler! Start with ground beef. (I love Porter Road meat, and you can use my code CRUMBLES for 15% off your first order!) In a sauté pan, crumble the beef and add your fajita seasoning and smoked paprika. This will supply all the goodness you need to create flavorful beef.
Once that’s ready to go, all your Whole30 Taco Bowl needs is lots of toppings. We used romaine lettuce, tomatoes, avocados, cucumbers, radishes, and Marinated Onions. Feel free to add anything else your Whole30 heart desires!
You could serve this on cauliflower rice if you’d like. And you can also finish it off with some crunch from sweet potato crisps. We have directions for these in the recipe below. They take some time, but they add a great bit of texture to the Whole30 Taco Bowl.
If you make your own Whole30 taco bowl, be sure to review it below and let me know what you think! If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on Pinterest and Instagram to join in all the fun!Print
Whole30 Taco Bowl
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Diet: Gluten Free
This Whole30 Taco Bowl is perfect for easy weeknight eating, meal prep, or an easy lunch to go!
1 tablespoon extra-virgin olive oil
1 pound ground beef
1 tablespoon Spice House Fajita Seasoning
3 teaspoons Spice House Spanish Paprika
Store bought salsa
½ cup Whole30 Mayo
1 to 2 avocados, thinly sliced
½ cup thinly sliced cucumbers
1 cup cherry tomatoes, sliced in half
½ cup thinly slices radishes
1 to 2 jalapeños, sliced, optional
Cilantro, chopped for garnish
Lime wedges, to garnish
For the Sweet Potatoes Crisps (Optional)
2 Sweet potatoes, thinly sliced about 1/8 inch thick
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
In a large pan, over medium heat, add 1 tablespoon of olive oil. Once the oil is hot, use your hands to crumble the ground beef into the pan in a single layer. After 2 minutes, add the fajita seasoning and cook until the beef starts to brown slightly. Add the paprika and, using a wooden spoon, begin to break the meat up into pieces. Flip and continue to cook until deeply browned and delicious, 8 to 10 minutes total. Remove and set aside.
In a food processor or blender, add ½ cup store bought salsa and ½ cup Whole30 Mayo. Blend until fully combined and set aside.
In each of 4 bowls, make a bed of greens and sprinkle some salt. Divide the beef, avocado, cucumber, tomatoes, radish, and jalapeño slices among the bowls. Top each salad off with some marinated red onions and serve with chopped cilantro, creamy salsa, and lime wedges. Enjoy!
Make the Sweet Potato Crisps
Preheat oven to 350F and prepare two parchment-lined baking dish.
Place the sweet potato slices evenly throughout the two baking sheets. On one of the baking sheets, brush 1 tablespoon of olive to coat completely and sprinkle ½ teaspoon of salt. Repeat this for the other baking dish.
Place the baking dishes in the oven and bake for 20 minutes. Remove from the oven and flip the potatoes. Bake for another 20 minutes or until the potatoes are crispy. Note: This may take more than 40 minutes, depending on the thickness of the potato, so watch them closely.
Keywords: whole30 taco bowl, taco bowl
What can I use until my Spice House Fajita spice comes?
You can just do the ground beef but you can add some things like oregano, chili powde, garlic
There is a spelling error in the recipe section – “crisps”, but the first mention says “crips”