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.