Happy Taco Tuesday, Celebrate with this Loaded Taco-ish Bowl
Happy Taco Tuesday!! It feels so weird cause I did not work yesterday, so it feels like Monday despite it being Tuesday. Which is kind of the best.
And it was a really smooth day. I am celebrating the small victories. I did not eat my lunch at my desk at school. I went to a room with a window (my class room has zero of those) and looked out side while slowly chewing my soup. HAHA. I also ate 1/4 my dinner in the time my husband ate his, and he was like wtf? Plus I always give him more food than me. So this is good. I mean my jaw hurts, but I have been conscious and there with myself when I am eating. I am trying really hard. I also really feel like focusing on breathing and chilling out this weekend was really good for me. I felt more calm and more ready to handle the nonsense at school today.
Don't get me wrong I am still stressed about all the typical things! Money, my body, getting a permanent job and I also love my life and am going to keep focusing on all the small wins and all the awesome things.
Also I am acutely aware of the fact that these are all first world problems...
So lets get down to it. This is a super loaded taco bowl. Literally packed with veggies and also accompanied by my favourite plantains. Seriously mouthwatering. I picked up and refined this cooking method in the Amazon of course, where plantains and yucca were a pretty huge staple.
I mean come on. Look at that golden colouring
- Makes 4 servings
- 2 ripe plantains
- 1/4 cup avocado oil for frying
- 1 tblsp butter
- 1 yellow onion
- 1/2 tsp salt x 2
- 2 diced sweet peppers
- 1 clove garlic, smashed and diced
- 1 lb grass fed ground beef
- 1 tsp each of cumin, chili, onion flakes and garlic powder
- 2 tblps tomato paste (or if you are feeling really fancy bbq sauce)
- 4 tblsps sauerkraut
- 1 ripe avocado
- 4 cups baby arugula
- 1 tblsp olive oil
- 1 tblsp lemon juice
- sprinkle of salt and pepper
- 1 full recipe of okra fries (recipe on the blog) (optional)
- 1/2 cup micro greens (optional)
- Preheat the oven to 400 degrees
- Slit the skin of the plantains down the middle, but do not peel them
- Bake the plantains in the oven until they VERY black and getting soft, this depends on how ripe they are, but will likely be 10-25 mins, check every 5 mins after 10 mins. Mine took 15 mins this time, but they were pretty ripe.
- While the plantains are cooking melt the butter in a skillet
- Slice the onions and put in the pan, add the 1/2 tsp of salt and cook, stir often for about 10 mins - you are trying to get the onions nice and brown and soft. If they are being really slow you can add in 2 tblsps of water to speed it up
- Add in the diced pepper and garlic cloves, cook for another 2 mins
- Add the beef, tomato paste and spices
- While the beef is browning heat the avocado oil in a cast iron frying pan
- Peel and slice the plantains, they should be about an inch thick
- With a fork or back of a spoon push on the plantains and squish them into a flatter disk
- Put the squished plantains into the avocado oil and sprinkle with the salt
- Flip when golden brown
- Don't forget to stir your beef every now and then
- To serve put 1 cup of baby arugula on the bottom of each bowl
- Mix the lemon juice, salt, pepper and olive oil together and sprinkle over the arugula
- Top with the beef mixture, the plantains and garnish with avocado, sauerkraut and if desired the okra and micro greens
I know this is a lot of steps, but you got this!! Its totally worth it. This taco-ish bowl was divine. Hubby and I were very happy!!! You can also get creative with the add ons to make it more taco-ish. You could add salsa, sour cream, green onions, shredded cheese, tortilla chips. Go wild.
Happy TACO Tuesday. The best day of the week.