We were leaving out of town, and I was trying to avoid going to the grocery store. We didn’t have much in the fridge, but whatever we had – I wanted to use up! Then, I got an idea after looking at these 2 gorgeous green peppers – taco bowls! I was out of fresh lime, but I had Young Living Lime Essential Oil, so at least it didn’t stop me from making dinner!
First, start your rice. I selected an organic short grain that I cooked with veggie stock instead of water to add extra flavor. Next, pick your protein; I put a can of organic black beans in a small pan, and turned it on low. A pack of organic bison is great, to include an easy tasty lean protein; feel free to sub any protein to make it vegan. Personally, I like Beyond Meat in this recipe. It sounds like a cliché, but you will NOT know that it’s not from an animal. It’s only available here in St. Louis at Whole Foods, and it’s made of pea protein.
The Best Taco Meat EVER
- 1 lb bison or lean beef (organic grass-fed preferred) or Beyond Meat for a great vegan option
- ½ packet of Taco Seasoning (I used Trader Joe’s)
- 1 can organic tomato sauce (I used Kirkland’s from Costco)
- 1 tablespoon organic blue agave syrup (substitute honey to make it Paleo)
- ½ onion
- 1 clove garlic
Directions:
- Brown your meat in a large pan. Drain the fat, if you’re using beef or bison. You may want to use an non-stick spray or add a little avocado or olive oil to the pan if you are using the Beyond Meat, because it can have a tendency to stick.
- Add in the taco seasoning, tomato sauce, and blue agave syrup.
- Keep the heat on low and let it simmer.
I got this idea of including agave syrup from my favorite chef Erin Thero! It’s the key to creating a spicy and sweet mix.
While I was waiting for my meat to brown, I prepared my peppers…
Sweet & Spicy Peppers & Onions
- 1 onion
- 2 bell peppers
- 2 tablespoons blue agave syrup
- 1 tablespoon Taco Seasoning (I used Trader Joe’s)
- ¼ teaspoon Redmond’s Real Salt
- 3 drops Young Living Lime Essential Oil (or juice of ½ fresh lime)
- Pepper to taste
- 3 tablespoons avocado oil
*options: I love garlic. If I add 1 clove of garlic in this recipe, then I use 1 full lime or 6 drops of Young Living Lime Essential Oil
Directions:
- Slice your peppers and onions long and thin
- Coat the 3 tablespoons avocado oil in a medium skillet on medium high
- Sauté the onions and the peppers
- Add the taco seasoning, salt, and Young Living Lime Essential Oil (or a couple slices of fresh lime)
- Continue to sauté the peppers until they are tender, but slightly crisp.
- Stir in the blue agave syrup and remove into a bowl so that they don’t overcook.
Pretty much this dish works with any pepper!
I plated the bowls with scoops of beans, rice, meat, peppers & onions, and avocado.Tofutti Better Than Sour Cream, Non-Hydrogenated Plain is my personal favorite addition. I also served it with organic blue corn tortilla chips to add a little crunch. This bowl is the perfect mix of spicy and sweet!
If you haven’t cooked with Young Living Essential Oils, you should. Message me about them, because you will love the flavor that they add to veggies!
