Everyone loves tacos, it’s a fact. When you’re on AIP, Mexican-inspired cuisine can be hard. This recipe brings warm and bold textures, lots of colors,s and a great sauce, over a bowl of lettuce with avocado. A great AIP Taco Bowl, made Sheet Pan Dinner that will hit the spot.
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AIP + Keto?
It’s a niche of a niche of a niche… I get it. One that is quickly growing as AIP veterans find the magic in low carb eating, and low carb lifers find the magic in elimination diets. Why not marry them? Even if for a short while! I already eat a nut, nightshade, and dairy-free keto… so what’s a little more? Okay, coffee, eggs, chocolate… those are going to be though, but for you all, for the sake of self-experimentation, I will do it, and in this time I will create more recipes and resources for those who want to do AIP and/or keto! If you want to learn more about KETO, PALEO AND AIP read THIS POST.
About These AIP Taco Bowls
These anti-inflammatory, nutrient-dense sheet pan AIP taco bowls have it all. Turmeric and ginger for spice, herbs, garlic for flavor. Roasted onions for sweetness. Textures, sauciness, and a whole lotta yummy fats! I love sheet pan meals, they’re a hands-off approach that can yield amazing results!
- You can make these AIP taco bowls if you’re shopping off of the AIP Keto Shopping List, HERE. Also, they come together super fast and taste amazing.
- I like to use chicken thighs because they are so juicy, cook fast and get a little crispy.
- My AIP taco seasoning consists of salt, turmeric, garlic, ginger, and parsley.
- The green sauce is so yum, a salsa verde without nightshades made of cilantro, coconut butter, nutritional yeast, coconut aminos, and lemon.
- Warm and saucy yet fresh and tangy! I like to roast my radishes and red onion for a sweeter flavor, but toss them in raw to get the full-on radish spice, or throw some arugula in the mix for a peppery flavor. That’s the best part about these sheet pan taco bowls, you can make them your own!
AIP Taco + Sheet Pan: Step by Step
Start by putting the cauli-rice on the oiled sheet pan, to one side. Then arrange the chicken thighs so they’re flat and not overlapping. On the space left add the radishes and red onion.
Grad your seasonings! Salt goes over everything, with 1 teaspoon on the chicken. The turmeric, ginger, parsley and garlic go on the chicken. Put the sheet pan in the oven. While it roasts, combine all of the sauce ingredients in your blender.
Blend until smooth and set aside. Take your sheet pan out of the oven at 30 minutes. Then arrange your bowls and drizzle with sauce!
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AIP Taco Bowl
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Latin Inspired
- Diet: Gluten Free
Description
A delicious AIP (nightshade-free) Taco Bowl recipe! It’s perfect for Whole30, Paleo and Keto diets.
Ingredients
For the Sheet Pan
- 3 tablespoons avocado oil, divided
- 2 cups cauliflower rice, frozen
- 1 pound bonesless skinless chicken thighs
- ½ red onion, sliced
- 1 bunch radishes, quartered
- 2 teaspoons pink Himalayan salt
- 1 teaspoon ground ginger
- 1 teaspoon dried parsley
- 1 teaspoon ground turmeric
For the Sauce
- 1 bunch cilantro, stems trimmed
- juice of 2 lemons
- 1 tablespoon apple cider or coconut vinegar
- 2 tablespoons coconut manna or coconut butter
- ½ teaspoon fine Himalayan salt
- 1 tablespoon nutritional yeast
- 1 tablespoon coconut aminos
- ½ cup avocado oil
To Serve
- 1 heart of romaine, shredded
- 1 ripe avocado, sliced
Instructions
- Pre-heat the oven to 400F.
- Drizzle one tablespoon of avocado oil all over a sheet pan.
- One on side spread out 2 cups of frozen cauliflower rice.
- Next to it, line up the chicken thighs so they are lying flat, snug but not overlapping.
- In the space that is left arrange the red onion and radishes. Sprinkle the salt over everything, getting about 1 teaspoon on the chicken thighs.
- Next add the remaining seasoning only to the chicken.
- Then drizzle the rest of the oil all over the chicken and rice.
- Put the sheet pan in the oven and roast for 30 minutes. Then broil for 5 minutes.
- In the meantime, prepare the rest of the bowls. Shred the lettuce, slice the avocado and make the sauce.
- Combine the cilantro, nutritional yeast, lemon juice, coconut manna, salt and coconut aminos in the blender, and blend on low until almost smooth. Then slowly drizzle in the avocado oil until the sauce is fluid. Remove from the blender and store in the fridge until ready to serve!
- To assemble your bowls make a bed of romaine in two bowls. Then spoon the rice on one side, the radishes and onions on another. Find a spot for your avocado. Slice 2 chicken thighs per bowl. Then drizzle sauce over everything.
- There will be extra sauce. Store it in the fridge and use as salad dressing!
Recipe Notes:
- macros listed are without the sauce, sauce makes more than needed for the recipe 🙂
Nutrition
- Serving Size: 1/4 recipe
- Calories: 319.9
- Fat: 20g
- Carbohydrates: 7.4g
- Fiber: 4.2g
- Protein: 26.4g
Reni says
I have all the ingredients except for the nutritional yeast. Can I substitute it with something else? ? Thank you!
Cristina says
you can just leave it out or use a little fish sauce instead
Erin says
Is there anything you can use instead of coconut butter in the sauce?
Cristina says
Coconut cream, cashew butter, mayo…
Jennifer Richardson says
I was wondering if extra virgin olive oil can be used in place of avocado oil in the sauce? Or will it not emulsify? Just getting ready to make this and forgot i was out of Avo oil.
Cristina says
You can use olive oil too 🙂
Stacy says
So yummy! Love thE easy cleanup! THe sauce Is awesome and wAs delish on eggs the next morning and mixed with some mayo for chicken salad.
Cristina says
Yeahh! Thank you STacy!!
Jo Romero says
Oh my word, I just love these – they look so healthy and tasty. Great stuff!
Kari - Get Inspired Everyday! says
These bowls are nothing short of amazing, and that cilantro sauce… there’s really no words for how awesome this whole recipe is!
Easy Prep Ahead Meal Plans @ 20 Dishes says
I love this taco bowl.
ChihYu says
Sheet pan meals are certainly the best of busy weeknight and your approach is totally brilliant !
Melissa @Real nutritious living says
This is sheer brilliance! YUM!
Irena Macri says
You knocked it out of the park with this one. Nothing like a sheet pan dinner that turns into a bountiful bowl. Especially when that bowl resembles a taco.
Cristina says
Thank you Irena!
tina says
Can’t wait to try this – love that you can make it all at once!
Jessica DeMay says
This bowl looks packed with so much flavor! Yum!
Cristina says
It is! Thanks Jessica 🙂
Katja says
This is brilliant! So easy and so yummy!!
Cristina says
Thanks Katja!
Jean says
SO amazing that you can make a taco bowl with a sheet pan method! I definitely have to try this out.
Tessa Simpson says
All on ONE pan!! I love the CONVENIENCE of this meal! Pretty darn pretty to look at too!
Kimberly says
I think these will be a delish alternative to regular taco tueaday. I also couldn’t help share this all over social media. Thanks??
Cristina says
Thank you Kimberly!
Alexia Daniels says
Just checking…the Apple Cider Vinegar gets added to the sauce in the blender, right? It’s listed in the ingredients but not the instructions.
Cristina Curp, FNTP says
yes!