A few years ago, after embarking on a journey to naturally heal myself from pain and inflammation, I discovered that I have a nightshade sensitivity. Rather than give up all my favorite foods, I decided to hack their recipes and create nightshade free versions that I could enjoy pain-free. This hearty bowl will satisfy all your taco cravings while you simultaneously check "eat your greens" off your to-do list.
Ghee (or preferred oil), 1 Tbs
Carrot, 1/4 cup, small dice
Celery, 1/4 cup, small dice
Yellow onion, 3/4 cup, small dice
Sea salt, 1/2 tsp
Garlic, 1 clove, finely minced
Dried oregano, 1/4 tsp
Ground cumin, 1 tsp
Ground black pepper, 1.4 tsp, plus more to taste
Grass fed ground beef, 1 lb.
Tamari, 2 Tbs
Organic black beans, 15oz., rinsed & drained
Mixed baby greens, 4 cups, loosely packed
Avocado, 2, cubed
Goat cheddar cheese, 1/2 cup, grated, plus more to taste
Organic corn tortilla chips, 1 cup, broken into small pieces
Servings: 4 | Prep Time: 10 | Cook Time: 30
Melt ghee in large skillet on medium-low heat. Add carrots, celery, onions and salt. Sweat until onions are translucent and vegetables are tender, stirring often (10-15 minutes).
Add garlic, oregano, cumin and black pepper. Cook until fragrant (2-3 minutes)
Raise heat to medium high and add ground beef to vegetable mixture. Cook meat until completely browned, stirring often (6-7 minutes).
When meat is browned, reduce heat to low and pour in tamari. Stir until well incorporated. Taste for seasoning and adjust if necessary.
Mix in black beans and cook on low until beans are heated through (about 5 min).
Place a handful (about 1 cup) of salad greens in a bowl, layer a spoonful of meat mixture on top of greens. Top with a few avocado slices, a handful of crumbled tortilla chips and some grated cheddar cheese to taste. Stir together and enjoy!
Source: An original recipe by Katie Ravnik