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bowl with ground pork and vegetables
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4.98 from 40 votes

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. 
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: dinner
Cuisine: Vietnamese
Diet: Gluten Free
Keyword: banh mi, paleo banh mi
Servings: 3
Calories: 517kcal
Author: Erin

Ingredients

for the sriracha mayo:

Instructions

  • 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!

Notes

*Calories are per serving and are an estimation. 
*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. 

Nutrition

Serving: 1g | Calories: 517kcal | Carbohydrates: 17g | Protein: 28g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 813mg | Potassium: 890mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3036IU | Vitamin C: 65mg | Calcium: 65mg | Iron: 2mg