Now this is a very important post for me because I love Burrito Bowls! Mexican food is my favorite food so I tweaked my recipe a bit and this is what I created with my son Paul’s help, Plant Paradox Burrito Bowls.
Plant Paradox Burrito Bowls Layers are as follows:
- Shredded cabbage
- Pressure cooked pinto beans (easy, peasy)
- Grass-fed and grass-finished ground beef, taco style
- Red onions, chopped
- Black olives, chopped
- Wholly Guacamole
On to the recipes!
Pressure Cooked Pinto Beans for the Plant Paradox Burrito Bowls
Following Dr. Gundry’s instructions, I soaked 2 cups of beans with 1 1/2 tablespoons of salt for 24 hours. Then I rinsed them thoroughly.
- 2 cups of soaked pinto beans
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves of fresh garlic, minced
- 2 cups of water
- 1 teaspoon sea salt
- 1 teaspoon oregano leaves
Sauté the onions and garlic in your pressure cooker with the olive oil, 5 minutes. Add the rinsed pinto beans, the water, salt and oregano leaves. Close and lock the lid and set button to 10 minutes of pressure cooking time. When the time is reached, use the natural method of the steam release. It takes about 20 minutes but well worth the wait. And it is Paradox friendly!
Taco Style Ground Beef for the Plant Paradox Burrito Bowls
- 2 pounds grass-fed, grass-finished ground beef
- 2 Tbsp. olive oil
- 1 cup chopped onion
- 4 garlic cloves, minced
- 4 Tbsp. chili powder
- 1 tsp. ground cumin
- 2 tsp. salt
- 1 tsp onion powder
- 1/2 tsp garlic powder
For an extra kick, add more chili powder!
Sauté the onion until translucent. Add the remaining spices and saute’ a few more minutes until the mixture is aromatic. Add the ground beef and brown. Then it is ready to serve.