Banh 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
Scale
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
Find it online: https://familyfavplates.com/banh-mi-bowl-paleo-whole30-recipe/
