My goal with every meal is to sneak as many veggies into my kids’ food as possible. This taco bowl recipe is probably the most veggie-packed meal we make. And we make it alllll the time.
Start with grass fed ground beef. I used to hate ground beef until we switched to grass fed. It isn’t as heavy in my belly and it’s packed with omega 3s and B12 for brain health!
Dump it into a pan and start cooking on low to medium heat. Don’t overcook it! Midway through cooking, I add a shredded zucchini or two.
Then I add my favorite seasonings: pink himalayan salt, garlic, onion, turmeric, oregano, cayenne, chili, paprika. I don’t pay attention to amounts, I just dump until it tastes good. (I recently found a non-GMO chipotle chili powder that is AMAZING in this)
The zucchini starts to blend with the beef so my picky children don’t even know it’s there.
While all that was cooking, I dump some cauliflower rice in a pan with avocado oil. I love the organic cauliflower rice at Costco for this. I get it heated, then I add whatever other veggies my heart desires. This time I chopped up some purple cauliflower for fun, along with yellow squash. Cruciferous veggies like cauliflower, broccoli, cabbage, and brussels sprouts are so important for detoxing! The longer I cook the cauliflower, the softer it gets and has more of a rice-like texture.
I season it similar to how I season the beef. Fresh-squeezed lime and cilantro are also great add-ins.
Then I assemble the bowl. Sometimes I throw kale in the air fryer for 5 minutes for added crunch or mash avocados for a quick guacamole.
It’s a lot prettier when it’s all portioned out than when we mix it together. All three of my kids like this and usually have more than one serving!
Taco Bowls
Taco Mix:
1 pound grass-fed, organic fatty ground beef
1 to 2 TBS cayenne powder
1 tsp dried oregano, garlic powder, onion powder if desired
Sea salt to taste
1-2 Zucchinis
Veggies:
Riced cauliflower
Squash
Avocado
Cilantro
Lime
Other add-ins – kale chips, spinach, tomatoes, onions, mushrooms, bell peppers, etc.
To make the taco mix, in a medium pan sauté the meat on medium-low heat until cooked gently but thoroughly. Your goal is not to brown the meat but to heat it enough that it is cooked through. Burned, caramelized meat tastes good, but it causes food cravings. Midway through, shred one or two zucchinis and mix into the meat. Add the butter or ghee, lime juice, cayenne, oregano, and sea salt. Add more seasoning if you wish and play with the flavors!
For the veggie mix, cook a rice substitute (cauliflower, broccoli) of your choice according to package directions. Add other chopped veggies of your choice. Mash up an avocado with cilantro, lime and other spices of your choice. Place the rice at the bottom of a bowl, and layer on the toppings. Add shredded lettuce if desired.
Sparking Wholeness with Erin Kerry 