Banh Mi Bowl Recipe (Paleo, Whole30)

5 from 6 votes

This Whole30 Banh Mi bowl recipe is a low carb version of everyone's favorite Vietnamese sandwich with ground meat, pickled veggies, and sriracha mayo. Packed with flavor and ready in less than 30 minutes!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: vietnamese

Keyword: 30 minute paleo meals, 30 minute whole30 meals, banh mi rice bowl, easy weeknight meals, how to make banh mi sauce, paleo one pot meals, pork banh mi bowl recipe, whole30 one pot meals

Servings: servings

Ingredients

Pickled Veggies

1/2 cucumber thinly sliced
4 radishes thinly sliced
1 small carrot julienned
1 jalapeño pepper sliced
1/3 cup rice wine vinegar
1/3 cup water
1/2 tsp sea salt

Banh Mi Bowl

2 tbsp avocado oil or your favorite cooking oil
1 lb cauliflower rice
4 garlic cloves minced
1 lb ground pork
2 tbsp coconut aminos
1 tbsp fish sauce
1 tbsp lime juice
1/2 tsp ground black pepper
cilantro for garnish

Sriracha Mayo

1/4 cup paleo mayonnaise
1 tbsp sriracha sauce
1/2 tsp lime juice

Instructions

Before cooking, make the pickled veggies: Whisk together rice wine vinegar, water, and salt in a wide, shallow bowl. Add the sliced vegetables to the mixture and toss gently. Soak while cooking the cauliflower rice and pork.
Combine all ingredients for the sriracha mayo and set aside.
Heat 1 tbsp of avocado oil in a skillet over medium high heat. Add cauliflower rice and cook stirring for 5 minutes until tender. Remove from heat and divide into 3 bowls.
Heat another tbsp of avocado oil then add garlic. Cook for 1 minute until fragrant.
Add ground pork, then cook while breaking it up for about 6-7 minutes until browned.
Stir in coconut aminos, fish sauce, lime juice, and pepper. Remove from heat.
Divide the meat over the cauliflower rice. Top with pickled veggies, then drizzle with sriracha mayo. Sprinkle with cilantro, and enjoy!

Nutrition