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

pickled jalapenos

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