Are you ready to live? And are you ready to have the easiest, yummiest Chipotle replacement in your repertoire? I make these at LEAST once a week, but my husband would be cool with having them errrrday. If you've given up grains lately - don't think you can't have taco night because you can. My lovely grain free goddess, you can! This became one of my staples after having to restrict my diet - and I never get sick of it!
We're going to start by getting our carbs going. Any of these will work. Now listen up!! You can see I opt for sprouted beans/grains because they are more digestible and the nutrients are more available to you. BONUS: they cook in a fraction of the time. And I believe I said this recipe was EASY. For instance, lentils usually take 30 mins - these take 5. So why don't you just chew on that for a moment before you come to realize it's the best idea ever.
We're going to use lentils for this because, um, I don't believe in false advertising and this is a grain free recipe. Don't think you like lentils? You do. You just haven't had them in the right way. They are hands down one of the most nutrient dense foods, highest source of plant based protein and just packed with fiber.
We're just going to do 1/2 cup but feel free to make extra, and keep em in the fridge for easy sides. So plop em into a pot and add enough water to cover.
Bring them to a boil and turn down to low and simmer with the lid on for 5 minutes. Once done, keep the lid on, remove from heat and just let em chill out.
After they sit for a bit, drain and grab some cumin and kosher salt. Cumin = the secret to liking lentils. Add 3/4 tsp of cumin and 1/2 tsp of salt per 1/2 cup of dry lentils.
Meanwhile, cook up a pound of organic, grass fed ground beef. If vegan, just go ahead and make yourself that sprouted rice and call it a day. (If you can have grains, make the rice anyway - it makes it even better - just add some salt, lime juice and cilantro and it'll taste just like Chipotle) Once meat is browned, add any taco seasoning you like. Now you know I can't advocate the packaged kind with tons of unattractive preservatives - so I have made my own using this recipe. And, it's cheaper, y'all. Just add as much as you like - I usually do a couple tablespoons. Simply Organic makes a pretty solid packaged alternative.
OH, and don't forget the kosher salt. It's a must. If you haven't started using kosher salt yet, then, you just need to get your act together. It makes a tremendous difference!
Simultaneously, while you're waiting for the meat to brown, you need to chop up an onion and some bell peppers. Bell peppers are a dirty dozen item, so try to buy organic. If they're astronomically priced, they always have organic tri-colored frozen peppers for cheap.
Put some coconut oil in your pan, and put the heat on medium low. If you're real fancy, you'll use garlic infused coconut oil as seen below.
Throw those onions in and get em all fajita like. Add the peppers about half way through because they don't need as long. I use thongs for flipping these around and it works perfectly.
Once they're all done, we're gonna add our 1 tsp oregano, fajita seasoning (this one is amazeballs) and some kosher salt. Just make sure they are covered quite well with the seasoning and then taste. Adjust as needed.
Now you encounter a fork in the road. You can just throw a sliced avocado on your taco bowl OR you can make the easiest best guacamole ever. You should probably do the latter. It makes all the difference. So slice up a bit of red onion and tomatoes, if in season. And if your husband doesn't think cilantro tastes like detergent, go ahead and add that too.
Scoop out an avocado into a bowl and add the onions, tomatoes, and optional cilantro.
Mash up the avocado but do not make it smooth!! You want chunks in there.
Add in 1 tsp of garlic salt per avocado.
If it's gonna be sitting around awhile, squeeze in some lime or lemon.
Set the guacamole aside and gather your toppings. I encourage romaine, olives, jalepenos, salsa, Monterey jack if not dairy free, additional chopped onion and tomatoes. Love this Full Circle salsa and it doesn't have any nasty ingredients! And these fresh cured olives (sans colors or chemicals) taste mild - like black olives. I wouldn't recommend green olives on a taco salad!
Throw it all together!
Easy Grain Free Fajita Taco Bowls
- 1 lb grass-fed organic ground beef //1 cup of tofu if vegan (or rice if can have grains)
- 1 large red onion, sliced plus some diced for guacamole
- 2 organic bell peppers or bag of frozen tri-colored
- 1/2 cup sprouted lentils
- 1 avocado
- chopped tomatoes
- 2-3 TB taco seasoning
- 1/4 tsp garlic salt
- 3/4 tsp cumin
- kosher salt
- coconut oil or garlic infused oil
- romaine lettuce
- toppings: salsa, jalepenos, tomatoes, chopped onion, shredded cheese, fresh cured black or castelevano olives
- LENTILS: Put 1/2 cup of lentils in pot, cover with water and bring to a boil. Cover with lid and turn heat to low, simmering for 5 minutes (or longer if not sprouted). If making rice as well, do this at the same time. When done cooking, remove from heat and set aside.
- FAJITA VEGGIES: Chop up onion and peppers. Heat skillet and add 2 TB. oil on medium low heat. Throw in onions and soften before adding peppers. Let them stick to the pan a bit to get crispy edges. Once done, add 1 tsp of oregano, kosher salt and fajita seasoning to taste.
- MEAT: While veggies are cooking, start to brown beef. When done, add a couple tablespoons of taco seasoning and some kosher salt to taste. Set aside.
- Now that the lentils are cooled, drain lentils and season with 3/4 tsp of cumin and 1/2 tsp kosher salt (to taste).
- GUACAMOLE: scoop out one avocado and add diced onion and tomatoes, optional cilantro. Add 1/4 tsp of garlic salt per avocado. Mash and add lemon/lime juice if not using immediately.
- Assemble meat or rice, lentils, fajita veggies, romaine, and toppings.
Wondering who's the mysterious wordy genius behind these posts? Follow this little rabbit trail to read more About Me! The use of the term genius is open to interpretation.