Paleo and Mexican don’t seem to find their way into my vocabulary together all that often. I mean, without all the tortillas and cheese and I mean, who can forget the sour cream, it’s a little difficult to recreate some of my favorite Mexican dishes, in a paleo friendly way.
Not only are these Mexican Haystacks beautiful, but they’re easy, quick, and 100% Whole 30 Approved. And everything you see here was assembled with leftovers from my fridge!
To assemble, simply use a small bowl (ramekins work great!) and stack from bottom to it: mango, avocado, red pepper, meat of choice (you can use whatever meat you’ve got on hand – I had leftover pulled pork – then add 1 Tbl of salsa and mix), and finish with a layer of cooked cauliflower rice.
Place a plate over the top of your bowl and flip over; lift off the bowl. Isn’t that pretty? Now garnish with some fresh cilantro and you’ve got a simple, quick, beautiful, and delicious dish in just a few minutes! Even my kids were running up to me to say “Wow, that’s beautiful!” And my son was begging for bites of that mango. Kid after my own heart right there! Remember friends, eat the rainbow!