Taco Bowl 1

Taco Bowl

Serves: 1

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Happy Monday! I hope you had a great weekend! Most of my weekend was spent relaxing until Sunday afternoon when I got this insane urge to bake…that last oh, 5 hours! It was crazy, but it felt soooo good to be back in my element, finally! But let me tell you, by the time I was done, I was exhausted! haha I felt like I had run a marathon! It’s crazy how something that seems so simple as baking can take so much out of you! From today forward though, these legs will be resting in preparation for this weekend! We are leaving on Thursday and I couldn’t be more excited (and nervous)! I am also thrilled that I will be in warm weather and get to see my sister! But before I go, I have some delicious recipes for you! I hope you enjoy this one! It is another one of those single serve meals I made for my lunch last week…and boy was it delicious! 🙂

Taco Bowl 2

Fit Ingredients

  • 1 1/2c (270g) riced cauliflower
  • 1/2c (90g) frozen corn (use diced yellow pepper for paleo)
  • 3oz lean ground beef (I use 96/4)
  • 2tbs diced onion
  • 6-8 cherry tomatoes, halved
  • 1 oz diced avocado
  • 2 tbs low sodium, no sugar salsa
  • taco seasoning or mexican seasoning of choice (low sodium) I used this one
  • 1 1/2 tsp coconut oil (or oil of choice)

*Optional toppings, greek yogurt, shredded cheese, etc (not for paleo)



1. Heat a skillet over medium heat.

2. Add your coconut oil and cauliflower to the pan.

3. Saute the cauliflower until it starts to become golden.

4. Add in your frozen corn.

5. Cook for an additional 4-5 minutes, making sure to stir.

6. Remove your cauliflower and corn from the stove. Put in a bowl and cover to keep warm.

7. Return your pan to the stove over medium heat.

8. Cook your ground beef and onions.

9. Add your cooked meat and onion to your cauliflower and corn.

10. Sprinkle with desired amount of taco seasoning.

11. Mix well.

12. Top with sliced tomatoes, avocado and salsa.

Taco Bowl 3

This recipe was delicious! I was craving something mexican inspired and this hit the spot! It is loaded with veggies, protein, heart healthy fats and flavor! Plus it packs a whopping 11g of fiber!! That is almost half your daily requirement!! Feel free to add in any other veggies you like! I usually like to add mushrooms, but I was out!


Nutrition (for the entire recipe):

Calories: 381.6, Protein: 27.6g, Carbs: 37.0g, Fat: 16.5g (8g Saturated)*, Sodium: 185mg, Fiber: 11g (Net Carbs: 16.6g)

*You can lower the fat amount by using half the amount of coconut oil or removing the oil all together and coating the pan with non stick spray.



  • DUDE I just haddddd to pop in to say THIS LOOKS FREAKING DELICIOUS!!!!!!!! :D Hope you're doing well! I can't wait to catch up on your recipes this weekend when my class is over! :)
    January 14, 2013
  • Well, I never get the urge to cook like that! ;) That recipe looks delish! I am not a beef person but I could replace with shredded chicken! Yahoo for get away & sis & warmer weather!! I need that here in southern CA! ;)
    January 14, 2013
  • I've been wanting to try out riced cauliflower, but for some reason I have it in my head that it'll be super hard! I think this recipe may have inspired me :).
    January 14, 2013
  • I won't say no to anything taco! And oh man, baking IS exhausting. Maybe I can use that as my excuse for never quite getting around to it? Went into super-lazy mode in the kitchen this weekend, the opposite of you! Send me some of your oven-energy?
    January 14, 2013
  • i need to try this! yum
    January 14, 2013
  • I just starting cooking with rice cauliflower and cannot believe how versatile it is and how much I enjoy it. Love this taco bowl idea. Good luck this weekend and yeah for you baking again! My sweet tooth is back, but under control. ;)
    January 14, 2013
  • Kathy
    January 14, 2013
  • Any mexican inspired dish is a win in my books =)
    January 15, 2013

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