Description
Enjoy all the vibrant flavors of a traditional Vietnamese Banh Mi in a healthy, bread-free bowl! This Paleo and Whole30-friendly recipe features seasoned ground meat, crisp veggies, and a tangy dressing for a quick and satisfying meal.
Ingredients
For the Bowl:
1 lb ground pork, chicken, or beef
2 tbsp coconut aminos
1 tbsp fish sauce
2 cloves garlic, minced
1 tsp grated ginger
1/4 tsp black pepper
4 cups mixed greens or shredded lettuce
1 cup shredded carrots
1 cup cucumber slices
1/2 cup radish slices
1 avocado, sliced
1/4 cup fresh cilantro leaves
For the Dressing:
1/4 cup coconut aminos
2 tbsp rice vinegar
1 tsp sesame oil
1 tsp grated ginger
1 clove garlic, minced
1/4 tsp crushed red pepper flakes (optional)
Instructions
- Cook the Meat:
- Heat a skillet over medium heat. Add ground meat and cook, breaking it into pieces, until browned (6-8 minutes).
- Stir in coconut aminos, fish sauce, garlic, ginger, and black pepper. Remove from heat and set aside.
- Prepare the Dressing:
- In a small bowl, whisk together coconut aminos, rice vinegar, sesame oil, ginger, garlic, and optional red pepper flakes.
- Assemble the Bowls:
- Divide mixed greens, shredded carrots, cucumber slices, radish slices, avocado slices, and cilantro among four bowls.
- Top with cooked meat and drizzle with dressing.
- Serve:
- Enjoy immediately for the freshest flavors.
Notes
Store components separately for up to 3 days in the refrigerator.
Substitute ground meat with tofu or tempeh for a vegetarian option.
Adjust spice level by adding more red pepper flakes or sriracha.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet, No-Bake
- Cuisine: Vietnamese
Nutrition
- Serving Size: 4 bowls
- Calories: 350 kcal
