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AIP Taco Bowl with Cauliflower Rice

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AIP TACO BOWL WITH CAULIFLOWER RICE

Turnpaugh Teaching Kitchen · AIP Recipe Card Serves 4 · ~30 minutes · AIP-Compliant

MACROS PER SERVING Protein: 30–35g · Carbs: 18–22g · Fat: 18–22g

INGREDIENTS

Meat 1½ lbs ground turkey or grass-fed beef 1 tbsp olive oil 1 tsp garlic powder 1 tsp onion powder 1 tsp dried oregano 1 tsp turmeric ½ tsp ground ginger ½–1 tsp sea salt 2–3 tbsp coconut aminos

Cauliflower Rice 4 cups cauliflower rice 1 tbsp olive oil Pinch sea salt

Toppings Shredded lettuce or cabbage Diced avocado Fresh cilantro Lime wedges

Creamy Drizzle ½ cup unsweetened coconut yogurt 1 tbsp lime juice Pinch sea salt

INSTRUCTIONS

  1. Heat olive oil in a large skillet over medium heat. Add ground turkey or beef and break apart as it cooks.
  2. Add garlic powder, onion powder, oregano, turmeric, ginger, salt, and coconut aminos. Stir well and cook until browned and fragrant, 8–10 minutes.
  3. In a separate skillet, heat 1 tbsp olive oil. Add cauliflower rice with a pinch of salt. Sauté 5–7 minutes until tender with light golden edges.
  4. Mix coconut yogurt, lime juice, and salt in a small bowl to make the creamy drizzle.
  5. Assemble: cauliflower rice base → seasoned meat → toppings → creamy drizzle. Serve immediately.

OPTIONAL ADDITIONS → Gluten-free (not strict AIP): rice, quinoa, or black beans as base → Dairy tolerated: swap coconut yogurt for Greek yogurt, or add shredded cheese → Eggs tolerated: top with a fried or soft-boiled egg