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Beef Chorizo Paleo Taco Bowl

Beef and Chorizo Paleo Taco Bowls

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!

Course Dinner, Main Course
Cuisine Dairy-free, Gluten-free, Grain-free, Mexican, Paleo
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 585 kcal
Author Emily Stauch


Roasted Sweet Potatoes

  • 4 large sweet potatoes (about 8 cups) peeled and chopped small
  • 2-4 Tbsp. olive oil
  • 2 tsp. sea salt
  • 2 tsp. garlic powder
  • 2 tsp. oregano
  • 1 tsp. cumin
  • fresh ground pepper to taste

Easy Guacamole

  • 2 whole avocado
  • 1/4 onion diced
  • 1/2 tsp. garlic powder
  • 1 tsp. sea salt
  • 2 tsp. lime juice

Taco Meat

  • 1 lb. Mexican-style chorizo
  • 2 lb. ground beef preferably grass-fed and at least 20% fat
  • 2 Tbsp. olive oil
  • 1+3/4 onion chopped, use the remainder of the onion from the guacamole plus one more whole onion
  • 1/4 cup chili powder
  • 1 Tbsp. garlic powder
  • 1 Tbsp. cumin
  • 2 tsp. ground coriander
  • 1 tsp. oregano
  • 1 cup tomato sauce
  • 1 cup chicken broth
  • 1 Tbsp. lime juice
  • sea salt & pepper to taste (I added ~2 tsp. salt)
  • cilantro chopped, to taste


  1. Preheat oven to 450° and line a rimmed baking sheet with parchment paper.

  2. Prepare all the vegetables first to save time: peel and dice potatoes, chop both onions, and mince the cilantro.

Roasted Sweet Potatoes

  1. In a large mixing bowl, add the diced sweet potatoes, olive oil, sea salt (actual one I use, similar), garlic powder, oregano, cumin, and pepper. Stir to evenly coat. Pour onto prepared baking sheet and roast for 15 minutes.

  2. Stir after 15 minutes then return to oven to roast until soft, 15-20 more minutes.

Easy Guacamole

  1. Once the sweet potatoes are in the oven, start the guacamole. Halve the avocado, remove the pit, then scoop the flesh into a small mixing bowl. Check out these instructions for the safest way to do this or use this tool!

  2. Use a fork to smash the avocado until mostly smooth with some small lumps.

  3. Add the 1/4 minced onion, garlic, sea salt, pepper, and lime to the avocado. Stir to incorporate then taste and adjust seasoning. 

Beef & Chorizo Taco Meat

  1. 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.

  2. 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.

  3. Add chorizo and beef to the onion and spices, cook, breaking up meat with a wooden spoon, until browned and cooked through.

  4. 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. 

  5. Add the lime juice. Taste and adjust seasoning. I usually add about 2 teaspoons of sea salt.

  6. 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.