Paleo Taco Skillet over Roasted Sweet Potatoes

I really believe the key to eating better is making meals that are so delicious you look forward to eating them over anything else. This meal reminded me of that because instead of going to pick something up to eat after meal prepping, all I wanted to do was eat this meal. It turned out so amazing! The taco skillet was super easy and fast to throw together. If you double the meat like I did, make sure to use a bigger pan. My pan was overflowing once I added all the veggies, which is probably why I forgot to add the spinach at the end. Also, I listed the ingredients below to make your own paleo taco seasoning, which I definitely recommend doing. That recipe yields about 4 tbsp of seasoning too, so I stored half of it away to use another day. I also really enjoyed the taco skillet with the roasted sweet potatoes. It might sound strange, but it turned out tasting delicious paired together! Since I cubed the sweet potatoes a little bit larger then normal I baked them in the oven for a total of 45 minutes, flipping over half way through. I would recommend anyone to try this recipe! It truly turned out so delicious and was prepped and done in no time.

Paleo Taco Skillet
Ingredients:

• 1 lb lean ground beef (I doubled this)
• 1 large onion, diced
• 2 large bell peppers, diced
• 2 zucchinis, diced
• 1 can diced tomatoes and green chilies
• 2 tbsp Primal Palate's taco seasoning (Below is the homemade seasoning I used:)
  • 2 Tbsp Chili Powder
  • 2 tsp Cumin
  • 1/2 tsp Paprika
  • 2 tsp dried Oregano
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 2 tsp Salt
  • 1 tsp Black Pepper
  • 1/2 tsp Cayenne Pepper
  • 1/2 tsp ground Coriander
• 3 cups baby kale and greens mix or other salad (I used spinach)

Directions:

1. In a large pan, add ground meat, crumble, and brown.
2. Drain off excess fat.
3. Add diced onion, zucchinis, and peppers and cook until soft and browned.
4. Add tomatoes and stir.
5. Mix in taco seasoning- add a tbsp water if needed to mix.
6. Keep on stove until taco mix has fully incorporated tacos.
7. Add salad or greens to a bowl, and spoon taco mixture over the top.
8. Serve and enjoy!

Original recipe found here

My Roasted Sweet Potatoes
Ingredients:

• 4-6 Sweet Potatoes (Depending on how much you want to make. 5 medium sized sweet potatoes usually gets me 6 oz of sweet potato fries for 6 meals. I think my idea of medium sized is bigger than most though.)
• Olive oil spray
• Sea salt (I actually use Garlic Sea Salt on everything I cook)
• Optional: Cinnamon

Directions:

1. Preheat oven to 425 degrees
2. Skin and cut the sweet potatoes into whatever shape you want. I either do fries, wedges or circles.
3. Spray baking pan with olive oil. Lay down sweet potato fries flat (please do not just dump a pile on the pan).
4. I fill my Misto with olive oil and lightly spray the fries, then add some sea salt (sometimes cinnamon too).
5. Bake for 15-20 minutes. Take out of the oven and move them around or flip them over. Bake for another 15-20 minutes.
6. Keep an eye on them, if they are thin bake for less time, and vice versa. Key is to move them around or flip them over half way through baking them. I usually make mine thicker, so I bake them for at least a total of 40 minutes.