Description
This easy Banh Mi Bowl recipe is like a deconstructed Vietnamese banh mi sandwich, but healthier and low carb! The base is made with cauliflower rice, then it’s topped with spicy-sweet ground beef, veggies, and Asian sriracha mayo.
Ingredients
Scale
- 1/4 cup mayo
- 3 tsp sriracha
- 1 tsp refined coconut oil
- 1 lb. ground beef
- 3 garlic cloves, minced
- 1/4 cup coconut aminos
- 1 tbsp honey
- 1 tsp sriracha
- 1 tbsp arrowroot
- 1 tsp fresh ginger, grated
- 6 cups cauliflower rice
- 1/4 long English cucumber, sliced or cut into ribbons
- 1 large carrot, cut into matchsticks
- 1/2 cup radish, cut into matchsticks
- 2 stalks scallions, thinly sliced
- sliced jalapeno peppers
- cilantro
Instructions
- Step: Stir together sriracha and mayo in a bowl. Set aside while you make the rest of the recipe.
- Step: Next, make the sauce: stir together coconut aminos, honey, sriracha, arrowroot and ginger in a bowl. Set aside.
- Step: Prepare the beef. Heat a large pan over medium high heat with oil. Add the meat to the pan and break it into large pieces. As the beef begins to brown, continue to break it into smaller and smaller pieces. Try not to stir too much; just occasionally until all of the beef is browned, about 5 minutes.
- Step: Add the garlic and cook for 30 seconds. Add prepared sauce and reduce heat to low. Cook until the sauce thickens, about 2-3 minutes and remove from heat.
- Step: Prepare the cauliflower rice according to the package instructions.
- Step: Divide the cauliflower rice into 2 bowls then top it with beef and arrange the cucumber, carrot, radish. Scatter with scallions and jalapeño, if using. Drizzle Sriracha mayo over the bowls. Finish with some fresh cilantro leaves and serve!
Notes
Make it vegan: use fried tofu or seitan. Use white rice instead of cauliflower rice for non-Paleo/Whole30. For Whole30, omit honey or use date paste. Use a whole30-friendly mayo and sriracha with minimal ingredients. Recommended beef ratio: 85/15 lean to fat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 615 kcal
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 34 g
- Saturated Fat: 9 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 95 mg
Keywords: banh mi bowls, Vietnamese rice bowl