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Puerto Rican Beef (GF/DF/Paleo)

January 10th, 2013
New Puerto Rican Beef (GF/DF/Paleo)

This is one of our favorite “go-to” meals that we adapted to make nightshade-free. It is delicious, easy and very filling… with all that goodness piled on a bed of sweet potato! This dish makes great left-overs. It’s a nice meal to make for a big family or if you have to feed quite a few people… just double it. We make it often when we have friends over. Hope you enjoy!!


  • 1 lb ground beef
  • 1 large onion (sliced thin)
  • 2 Tbsp coconut oil
  • 1/2 Tbsp ground cumin
  • 1 tsp ground coriander
  • 1/2 Tbsp tumeric powder
  • 1 Tbsp dried oregano
  • 1/2 to 1 Tbsp garlic powder
  • sea salt and black pepper to taste
  • 1 bunch of kale chopped
  • 1 jar green olives (about a 1 cup sliced thin…we like the kind that has garlic in the middle)
  • 3 sweet potatoes (cooked and mashed)
  • 1 ripe avocado (cut into chunks)
**Note: original recipe calls for additional 1/2 sliced green, red and yellow bell pepper (feel free to add, but it tastes great without it).  Also added garlic powder, used coconut oil and added more olives. 🙂

In a large skillet brown the ground beef in coconut oil.
Add the sliced onions (and bell pepper if using) and sauté until they are tender.
Add all of the spices and mix well.
Add the kale and green olives, cover and continue cooking until kale is wilted down and tender (about 5 minutes).
Salt and pepper to taste.
Serve over mashed sweet potatoes.
Add cubed avocado chunks on top.


by Brenda Walding, DPT, FDN  
Recipe adapted from Everyday Paleo by Sarah Fragoso  







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Recipe Name
Puerto Rican Beef (GF/DF/Paleo)
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4.51star1star1star1star1star Based on 13 Review(s)

2 Responses

  1. Joyce E Lambert says:

    Had this for dinner tonight. I loved it; my husband-not so much.
    I used a mix of kale, kohlrabi, golden beet and red cabbage in place of the kale. Great spices. I had crinkle cut sweet potatoes and used those.
    Thanks for the recipe.

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