Cauliflower Sweet Potato Taco Bowls

In a skillet, sauté a frozen bag of cauliflower rice. Wait for it to thaw a little, then add some taco seasoning. In another skillet, prepare your sweet potato and veggies. Dice a sweet potato and coat with 1 teaspoon of olive or avocado oil and a sprinkle of taco seasoning. Add to the skillet and cook over medium heat for about 7-8 minutes. Then add your other vegetables to the skillet. Sauté until the sweet potatoes are soft (the smaller you cut them, the faster they cook). To assemble the bowls, combine the cauliflower rice, cooked sweet potato and veggies. Top with mashed avocado, guacamole, and a side of salsa.

(Optional for white rice): Cook a big batch of white rice, then add a little ghee and pink Himalayan salt.