We do taco night once a week around here. I do eat tacos every now and then but for the most part I usually make mine a salad or a bowl. This bowl was so good. I loved the combination of the cauliflower and sweet potatoes riced together. It made the bowl heartier and gave me more veggies which is always a bonus. If you don’t eat red meat this would be awesome with shredded chicken. I like to pile on the toppings but make this like you would your taco! I always make my own taco seasoning and it makes such a big difference and it is really easy to make too. I am including that recipe as well. I usually double or triple the recipe to have extra on hand. It saves well in a plastic container or jar. Enjoy!
This is a great way to use the leftovers | Avocado + Leftover Ground Beef + Riced Cauliflower and Sweet Potatoes + Fried egg with hot sauce. It is so good with a fried egg!
T A C O B O W L S
1 bag riced cauliflower/sweet potato blend (I used the Green Giant Brand in the freezer section)
arugula (any lettuce will work, I also often use spinach)
pico de gallo
1 avocado mashed with salt and lemon juice
shredded white cheddar cheese ( I always shred mine own and love Cracker Barrel or Cabot)
refried black beans
1 pound ground beef + homemade taco seasoning
taco sauce (I love the Trader Joe’s Taco sauce)
Cook the meat until browned and add in taco seasoning + 1 cup of water. Cook until it reduces a little.
In a skillet add a little olive oil and sautee the cauliflower/sweet potato rice until cooked through. I cooked mine awhile prob at least 10 minutes.
Assemble the lettuce in the bottom of a bowl and pile on toppings!
T A C O S E A S O N I N G (this makes enough for 1 pound of meat)
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper