Recipe: Beef Taco Bowl (DF & GF)

Here it is friends!!

I shared on my Instagram stories yesterday that I was making this simple yet nutritious recipe and if you wanted to know the recipe to tap the 😍 emoji on the screen and I’d send it to you. I’m a gal of my word, and it motivated me that much more to go ahead and post this recipe to the blog ASAP.

I also shared in that story that my lover and I get hooked on certain meals and eat them over and over until we are siiiiccckkk of them hahaha - anyone else?! Well, this was one of those meals for sure that we ate way too much awhile ago and then brought it back last night and it’s just such a good meal to add back to our dinner roster.

Side note…why is the hardest part of being an adult figuring out what to have for dinner every night? Our son is just about 5 months old and I think about the future when he eats dinner with us and I feel like that’s another level of parenting unlocked 🤭 (hopefully he’s not as picky as his dad 😂).

Okay, let’s give you the goods!

Recipe: Beef Taco Bowl (Dairy-free & gluten-free)

Serves: 2

Prep Time: 5 mins

Cook Time: 20 mins

Total Time: 25 mins

Ingredients:

• 1/2-1 pound organic grass-fed ground beef

• 1 cup of organic jasmine rice*

• 1/3 cup organic frozen corn

• 1 x organic avocado

• 1 cup raw cashews**

• 1/2 cup filtered water

• 1/2 organic lemon, squeezed

• 1 tsp garlic powder

• 1/2 tsp sea salt

• Optional topping: organic salsa

*or whatever rice you’d like, I also use frozen cauliflower rice about 50% of the time 🤌🏼

**pre-soaked for minimum an hour if not using a high speed blender

Method:

1. Cook the rice according to the package directions and set aside.

2. In a small pot, cook the frozen corn as per the package instructions.

3. While the corn cooks, heat a medium frying pan over low–medium heat, add 2 teaspoons of coconut oil, and let it melt before adding the ground beef.

4. Season the beef with sea salt, garlic powder, and black pepper (or your preferred seasonings) and cook until no pink remains. Remove from the heat and set aside.

5. While the beef cooks, make the cashew sauce by adding the cashews, water, garlic powder, lemon juice, and salt to a blender. Blend for 30–60 seconds, or until smooth, adding more water as needed for your desired consistency.

6. Dice the avocado into bite-sized pieces.

7. To assemble, add rice to a bowl and top with the cooked corn, seasoned beef, and diced avocado. Add salsa if desired, then finish with a generous drizzle of cashew sauce and a pinch of sea salt and black pepper.

8. Enjoy!

Let me know in the comments if you made the recipe and how it went for you!

Peace, love, & organic avocados,

Katie

xoxo