Banh Mi Bowl (Paleo, Whole30) Recipe
Introduction
This Banh Mi Bowl offers all the vibrant flavors of the classic Vietnamese sandwich in a fresh, paleo-friendly format. Ready in just 15 minutes, it’s a satisfying meal that’s perfect for a quick lunch or dinner. Packed with seasoned ground pork, crisp vegetables, and a spicy sriracha mayo, it’s a flavorful bowl that anyone can enjoy.
Ingredients
- 1 lb. ground pork
- 3 garlic cloves, minced
- 1/4 cup coconut aminos
- 1 tbsp arrowroot
- 1 tsp 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
- 1/4 cup mayo**
- 2 tsp sriracha***
Instructions
- Step 1: Cook the ground pork in a skillet over medium heat until browned and cooked through.
- Step 2: While the pork cooks, slice the cucumber and jalapeño, and measure out the shredded carrots. In a small bowl, whisk together the coconut aminos, arrowroot, and grated ginger to make the marinade.
- Step 3: Prepare the cauliflower rice according to the package instructions, then divide it evenly into two bowls.
- Step 4: Once the pork is cooked, add the minced garlic and sauté for 2 to 3 minutes. Lower the heat, pour the marinade over the pork, and stir well. Cook for about 1 minute, until the pork is fully coated and the sauce thickens slightly.
- Step 5: Top the cauliflower rice bowls with the cooked pork and the sliced vegetables. In a small bowl, whisk the mayo and sriracha together, then drizzle this spicy mayo over the bowls. Garnish with fresh cilantro and serve immediately.
Tips & Variations
- Use almond or cashew mayo to keep the recipe paleo and Whole30 compliant.
- Add pickled vegetables like daikon or carrots for an authentic tangy crunch.
- Adjust the sriracha amount to suit your preferred spice level.
- Swap ground turkey for pork for a leaner option.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cauliflower rice and pork can be reheated gently in a skillet or microwave. Add fresh vegetables and sriracha mayo just before serving to maintain their texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular soy sauce instead of coconut aminos?
Yes, you can substitute soy sauce if you’re not following a paleo or Whole30 diet, but coconut aminos provide a lower-sodium option and keep the recipe compliant.
Is cauliflower rice necessary, or can I use regular rice?
Cauliflower rice keeps this dish paleo and low-carb, but regular jasmine or brown rice works well if you prefer a more traditional feel.
PrintBanh Mi Bowl (Paleo, Whole30) Recipe
A flavorful paleo and Whole30-friendly Banh Mi Bowl combining savory ground pork with fresh vegetables, cauliflower rice, and a spicy sriracha mayo. This quick and easy recipe delivers the classic tastes of a traditional Banh Mi sandwich in a healthy, grain-free bowl perfect for a nutritious meal in just 15 minutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 3 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Vietnamese-inspired
- Diet: Paleo
Ingredients
Protein and Marinade
- 1 lb. ground pork
- 3 garlic cloves, minced
- 1/4 cup coconut aminos
- 1 tbsp arrowroot powder
- 1 tsp fresh ginger, grated
Vegetables
- 12 oz. cauliflower rice (prepared according to package)
- 1/2 cup cucumber, sliced
- 1/2 cup shredded carrots
- 1 jalapeño, sliced and seeds removed
- Cilantro, for garnish
Sauce
- 1/4 cup mayonnaise (use compliant mayo for Whole30/paleo)
- 2 tsp sriracha sauce
Instructions
- Cook the pork: Heat a skillet over medium-high heat and add the ground pork. Cook, stirring occasionally, until the pork is fully browned and cooked through, about 6-8 minutes.
- Prep the vegetables and marinade: While the pork cooks, slice the cucumber and jalapeño and measure out the shredded carrots. In a small bowl, whisk together the coconut aminos, arrowroot powder, and freshly grated ginger to create a marinade.
- Prepare cauliflower rice: Cook the cauliflower rice according to package instructions, usually by sautéing or microwaving until tender.
- Add garlic and sauce the pork: Once the pork is cooked, add the minced garlic to the skillet and sauté for 2-3 minutes until fragrant. Lower the heat to low, then pour the marinade over the pork. Stir continuously for about 1 minute, allowing the sauce to thicken slightly and coat the pork evenly.
- Assemble the bowls: Divide the cooked cauliflower rice between two or three bowls. Top each bowl with the sauced pork, sliced cucumber, shredded carrots, jalapeño slices, and fresh cilantro.
- Make sriracha mayo and serve: In a small bowl, whisk together the mayonnaise and sriracha until smooth. Drizzle this spicy mayo over the assembled bowls for added flavor. Serve immediately and enjoy!
Notes
- Use compliant mayonnaise such as avocado oil-based mayo to keep it Whole30 and paleo friendly.
- For extra heat, keep the jalapeño seeds or add more sriracha to the mayo.
- This recipe can be meal prepped by cooking pork and prepping vegetables ahead of time.
- Substitute ground chicken or turkey for pork if desired.
- To make it keto-friendly, ensure all ingredients are low-carb and use full-fat mayo.
Keywords: Banh Mi Bowl, Paleo recipe, Whole30 lunch, ground pork bowl, Vietnamese inspired meal, cauliflower rice bowl, low-carb bowl
