Spicy and hearty with the perfect blend of sweet and savory. This Paleo taco bowl is grain free and blends the flavors of Mexico perfectly with a gluten-free, dairy-free diet!
Preheat oven to 450° and line a rimmed baking sheet with parchment paper.
Prepare all the vegetables first to save time: peel and dice potatoes, chop both onions, and mince the cilantro.
Stir after 15 minutes then return to oven to roast until soft, 15-20 more minutes.
Use a fork to smash the avocado until mostly smooth with some small lumps.
Add the 1/4 minced onion, garlic, sea salt, pepper, and lime to the avocado. Stir to incorporate then taste and adjust seasoning.
On the stove-top, heat an enameled cast iron dutch oven over medium heat. Add the olive oil and onion. Saute the onion until softened and beginning to brown, stir as needed to prevent burning.
Add all dried spices (chili powder, garlic powder, cumin, coriander, and oregano) and stir for about 30 seconds until fragrant. The best way to do this is to measure all the spices into a small bowl so they can be added at the same time to the onion mixture.
Add chorizo and beef to the onion and spices, cook, breaking up meat with a wooden spoon, until browned and cooked through.
Pour in tomato sauce and chicken broth. Bring to a simmer then reduce heat to low and allow to simmer softly until the potatoes are done.
Add the lime juice. Taste and adjust seasoning. I usually add about 2 teaspoons of sea salt.
To serve: Place potatoes in bottom of a bowl, top with taco meat, then add dairy-free yogurt, easy guacamole, cilantro, and fresh diced onion.