Mexican Naked Paleo Burrito Bowls

Ingredients

• 1 tablespoon ghee (or coconut oil)
• 1 medium brown onion (finely diced)
• 650-700 g /ground beef (grass-fed if possible, 1.5 lbs.)
• 1 long red chilli (finely diced with seeds)
• 1 can diced tomatoes (or tomato passata (about 400 g / 1.5 cups))
• 4 cloves of garlic (finely diced)
• 1 1/2 teaspoons sweet paprika
• 2 teaspoons cumin powder
• 1 teaspoon coriander seeds powder
• 1 teaspoon turmeric powder
• 1 1/2 teaspoons sea salt
• 2 large sweet potatoes (peeled and cut in cubes)
• 1 teaspoon smoked or sweet paprika (I used smoked paprika here)
• 1/2 teaspoon cumin powder
• A generous pinch of black paper
• A generous pinch of sea salt
• 2 tablespoons olive oil
• 2 large tomatoes (cut in quarters, seeds scooped out and diced)
• 2/3 cup roasted red peppers (diced - see notes)
• 1 medium cucumber (diced finely)
• 1/2 cup diced spring/green onions (about 2-3 springs)
• 1/2 cup chopped fresh coriander/cilantro (leaves and stalks)
• Juice of 1/2 lime
• 1 small garlic clove (finely chopped)
• 1 small red chili chopped or chili flakes (to your heat taste)
• Pinch of sea salt