Paleo Naked Burrito Bowls

Paleo Naked Burrito Bowls

I’m a big fan of meal prep. Not just because I love to cook and, especially, eat. It’s more because I like the value of Time. I love the satisfaction and happiness of knowing that during the weekday when I come home from work the ingredients that need to be chopped and prepped already are, the meat is marinated, or even better, cooked and just need to be heated up. All my husband and I have to do is put everything together and dinner is literally served. I have more time to spend with my family, catch up with each other, and relax.

Paleo Naked Burrito Bowls

This sounds so lovely, doesn’t it? I mean, it is. But I’m not going to lie. It’s sometimes a lot of work to get to that Nirvana level of relaxation. On Sundays I spend a few hours prepping my lunch and breakfast for the week, baking, and preparing the ingredients that my family and I plan on having for the next few days for dinner. It does make things super convenient for the busy week ahead. It’s also less tempting to get take out multiple times a week and then later have your jeans remind you that maybe you should have taken the time to meal prep. But at the same time there are a few Sundays where I’d rather be a couch potato, watching the Pats or binge watching “The Crown” (it’s so good!).

There needs to be balance.

Paleo Naked Burrito Bowls

It took some trial and error, but I came to realize that my meal prep ambitions were sometimes a little too…ambitious. I needed to stop being a hero and doing everything all at once. Or at least stop making recipes that involved so many ingredients and steps. The chopping of multiple vegetables and cleaning up as I go alone was driving me bat crap crazy.

So I’ve learned to take it down a notch and balance recipes for the week so that there’s not so much to do that I find myself having less time to spend with my family and chilling – and catching up on “The Crown” (I can’t get enough!). And I also learned to take it down a notch so I don’t reach Stage 1 of Grumpiness and Regret, which ends with me saying the R-rated version of, “Forget this stuff!” .

Paleo Naked Burrito Bowls

Here’s a sample Sunday of me taking it easy (OK, relatively easy). I prepare Potato, Spinach, & Red Pepper Frittata for my breakfast for the week, prep the ingredients for Sheet Pan Chicken with Potatoes and Asparagus  for Sunday dinner or the next night, chop vegetables for stir-fry, cut chicken for stir-fry, slice chicken thin for katsu (soon to be featured on The Tasty Page), and put together this delicious Paleo Naked Burrito Bowl for my lunch for the week or dinner for the week ahead.

I mean, look at this Paleo Naked Burrito Bowl! Look at how pretty these colors are.

Paleo Naked Burrito Bowls

And the flavors will make your eyes roll to the back of your head. You may even need a cigarette after you eat this. Actually, put the cigarette away. That’s gross.

The bowl is also great for packing up and bringing to lunch. I recommend putting some salsa on top of the meat before heating. Makes it extra yummy. You definitely won’t be sitting at your desk having a sad desk lunch. (That was me many years ago when I would bring frozen dinners for lunch. Why is the cover of the box so much more prettier than than what’s inside? Though, the lasagnas were always good. Also good, my high sodium levels at the time.)

Paleo Naked Burrito Bowls

Aside from the delicious taste and the prettiness, I love that all components of this recipe can be made together or separately. I just realized that each part of this Paleo Naked Burrito Bowl is like The Beatles: so good together, but equally good solo. John Lennon was my favorite Beatle, so I don’t know which part of the bowl I would call the John Lennon part. Might have to have a few bowls to make that determination. A task I will happily take on. And if I don’t find my “John Lennon” in this bowl it’s not such a bad thing.

Paleo Naked Burrito Bowls

Paleo Naked Burrito Bowls

The bowl is really versatile too. You can use ground beef, turkey, or chicken. And if you want to make it meatless, tofu works well too. All the ingredients can top a salad or fresh spinach, or it can all be rolled up in a tortilla. I guess at that point it’s no longer a Paleo Naked Burrito Bowl. Just a burrito. But honestly, one bite and and you’ll realize that it’s more than just a burrito. It’s flavor heaven.

Paleo Naked Burrito Bowls

I hope you all give this bowl (or salad or burrito) a try, like it, and find it really easy to make. As the sweet potatoes are roasting you can cook and season the meat, prepare the cauliflower rice, and chop the tomatoes, avocado, and cilantro for the salad. I hope it comes together nicely and quickly for you so you can have time to do other things you love – like watching “The Crown” (I might  a little obsessed.)

Paleo Naked Burrito Bowls

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Paleo Naked Burrito Bowls

Ingredients

• ROASTED SWEET POTATOES
• 1 large or 2 medium sweet potatoes, cut into 1-inch cubes
• 2 Tablespoons olive oil or grapeseed oil
• ½ teaspoon ground cumin
• ¼ teaspoon chipotle chili powder (or regular chili powder)
• Salt and pepper to taste
• TACO MEAT
• 1 lb. ground beef - or turkey or chicken. Or 1 block firm tofu, cut into 1-inch cubes (for a meatless version)
• 2 Tablespoons taco seasoning (or homemade taco seasoning like the seasonings for Chicken & Bacon Quesadillas http://www.thetastypage.com/chicken-bacon-quesadilla/)
• ¼ cup tomato sauce or salsa, more as needed
• TURMERIC CAULIFLOWER RICE
• 1 Tablespoon grapeseed oil or olive oil
• 3 cups riced cauliflower - or 2 12-oz bags frozen riced cauliflower
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon ground turmeric
• TOMATO SALAD
• 4 tomatoes, chopped
• 1 avocado, chopped
• 4 Tablespoons cilantro (or leave out if you’re not a fan)
• Half of a lime, juiced
• ¼ teaspoon salt, more to taste as needed

Instructions

1. ROASTED SWEET POTATOES
2. Preheat oven to 400 degrees
3. Place diced sweet potatoes on cookie sheet
4. Drizzle oil over the potatoes, add cumin, chipotle chili powder, salt and pepper and toss until potatoes are evenly coated
5. Spread sweet potatoes in an even layer on cookie sheet
6. Roast for 20 minutes, or until sweet potatoes can easily be pierced with a fork
7. TACO MEAT
8. Heat a 10-inch pan over medium heat
9. When the pan is hot, add meat (or tofu)
10. Brown meat until no longer pink
11. Drain fat from pan and add taco seasoning
12. Add tomato sauce or salsa, reduce heat to low
13. Simmer until thickened
14. TURMERIC CAULIFLOWER RICE
15. Heat oil in a 12-inch pan over medium heat
16. When the oil is hot, add riced cauliflower
17. Saute until softened, about 5-8 minutes for frozen riced cauliflower
18. Add garlic powder, ground cumin, ground turmeric, salt and pepper
19. Continue to saute until rice is light and fluffy
20. TOMATO SALAD
21. Combine chopped tomatoes and chopped avocado in a medium bowl
22. Add cilantro (if using), lime juice and salt
23. Toss together until combined
24. TO SERVE
25. Assemble all ingredients into separate bowls; or serve ingredients in separate dishes for family style. All ingredients can also be served on top of mixed greens, chopped iceberg lettuce, or spinach - or rolled into flour tortillas.

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