Banh Mi Bowl (Paleo, Whole30)
This Banh Mi Bowl is like your favorite banh mi sandwich, but healthier! The base is made with cauliflower rice, then it's topped with veggies, a sticky-sweet pork and a simple sriracha mayo.
- 1 lb. ground pork
- 3 garlic cloves minced
- 1/4 cup coconut aminos
- 1 tablespoon arrowroot
- 1 teaspoon fresh ginger grated
- 12 oz. cauliflower rice*
- 1/2 cup cucumber sliced
- 1/2 cup shredded carrots
- 1 jalapeño sliced and seeds removed
- cilantro for garnish
for the sriracha mayo:
- 1/4 cup mayo**
- 2 teaspoon sriracha***
Start by cooking the pork in a skillet over the stove.
While the pork is cooking, slice the cucumber and jalapeño, and measure out the carrot sticks. Next, make the marinade by whisking the coconut aminos, arrowroot and ginger together in a bowl.
Make the cauliflower rice according to the package instructions.
At this point, the pork should be cooked. Add the garlic and sauté for 2-3 minutes. Reduce heat to low, then pour the marinade overtop and stir together for 1 minute or until the pork is completely coated and the sauce is slightly sticky.
Divide the cauliflower rice into 2 bowls then top it with the pork and veggies. The final step is to make the sriracha mayo: simply whisk the mayo and sriracha together, then drizzle it over the bowls. Enjoy!
*I usually buy frozen bags of cauliflower rice instead of making my own
**Make sure it's a whole30-friendly mayo. I like Chosen Foods and Primal Kitchen avocado mayo.
***Try to find sriracha with minimal ingredients vs. traditional sriracha. I found some at Whole Foods with only 4 ingredients! Also, adjust the amount of sriracha as needed.
Calories: 517kcal | Carbohydrates: 17g | Protein: 28g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 112mg | Sodium: 798mg | Potassium: 866mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2992IU | Vitamin C: 65mg | Calcium: 58mg | Iron: 2mg