Taco Wannabe Mexican Breakfast Bowl
Serves: Serves 1
  • 150g leftover cooked grass-fed ground beef*
  • ½ tsp cumin
  • ¼ tsp ground chipotle or chili pepper
  • ¼ tsp onion powder
  • 1 ripe tomato, diced
  • 2 hard-boiled eggs, mashed with a fork
  • ¼ yellow bell pepper, diced
  • 10-12 black olives, pitted and cut in half
  • ½ ripe avocado, diced
  • 1 tsp extra virgin olive oil
  • 1 tsp white wine vinegar
  • Pinch salt
  • Pinch pepper
  • 1 tbsp Paleo Mayo
  • Generous pinch of cumin
  • The juice of ½ lime
  • Fresh coriander leaves, to garnish
  1. Dice the avocado and put it to marinate in 1 tsp of olive oil, 1 tsp of white wine vinegar and a pinch of salt and pepper.
  2. While that’s happening, heat a skillet over medium-high heat. Add the cooked ground beef, half the tomato, the cumin, ground chipotle and onion powder. Cook, stirring occasionally, until the tomato starts to get a little bit mushy, about 1 minute.
  3. Transfer the meat mixture to a shallow bowl and arrange it around the perimeter of the bowl. Layer the rest of the ingredients, starting with the hard boiled eggs, followed by the bell peppers and the rest of the tomatoes. Finally, top with the black olives and marinated avocado.
  4. Mix a generous pinch of cumin with about one tablespoon of homemade mayo and pour that over the top. Sprinkle the juice of half a lime and garnish with fresh coriander leaves.
  5. Dig right in, and enjoy!
*You can also use uncooked ground beef, just make sure you cook it all the way through before you add the tomatoes and spices.
Nutrition Information
Serving size: NF based on 1 serving
Recipe by The Healthy Foodie at https://thehealthyfoodie.com/mexican-breakfast-bowl/