Banh Mi Bowl (Paleo, Whole30) Recipe
This Banh Mi Bowl is a flavorful Paleo and Whole30-friendly dinner featuring ground pork cooked with aromatic garlic, ginger, and coconut aminos served over cauliflower rice. Fresh cucumber, shredded carrots, jalapeño, and a drizzle of spicy sriracha mayo add crisp, vibrant textures and a perfect balance of heat and creaminess. Ready in just 15 minutes, this healthy bowl is a delicious low-carb twist on the classic Vietnamese sandwich.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 3 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vietnamese-inspired
- Diet: Paleo
Ingredients
Scale
Protein
- 1 lb. ground pork
- 3 garlic cloves, minced
Marinade & Sauce
- 1/4 cup coconut aminos
- 1 tbsp arrowroot powder
- 1 tsp fresh ginger, grated
- 1/4 cup mayonnaise (may use paleo-friendly mayo)
- 2 tsp sriracha sauce
Vegetables
- 12 oz. cauliflower rice
- 1/2 cup cucumber, sliced
- 1/2 cup shredded carrots
- 1 jalapeño, sliced and seeds removed
- Cilantro for garnish
Instructions
- Cook the pork: Heat a skillet over medium heat and add the ground pork. Cook, breaking it up with a spatula, until mostly browned and cooked through, about 5-7 minutes.
- Prepare veggies and marinade: While the pork cooks, slice the cucumber and jalapeño (remove seeds for less heat). Measure out shredded carrots. In a small bowl, whisk together coconut aminos, arrowroot, and grated ginger to create the marinade.
- Cook cauliflower rice: Prepare cauliflower rice according to the package instructions, either by microwaving or stovetop sautéing, until tender.
- Finish pork with garlic and marinade: Once the pork is cooked, add minced garlic to the skillet and sauté for 2-3 minutes until fragrant. Reduce heat to low, then pour the marinade over the pork. Stir well to coat evenly and cook for an additional 1 minute until the sauce thickens and becomes slightly sticky.
- Assemble the bowls: Divide the cooked cauliflower rice between two bowls. Top each with the sticky, flavorful pork and arrange cucumber slices, shredded carrots, jalapeño slices, and cilantro on top for freshness.
- Make sriracha mayo and serve: In a small bowl, whisk together mayonnaise and sriracha until smooth. Drizzle this spicy mayo over the assembled bowls. Serve immediately and enjoy this vibrant, healthy Banh Mi Bowl!
Notes
- Use paleo-friendly or Whole30-compliant mayonnaise to keep the recipe aligned with dietary restrictions.
- Adjust the level of jalapeño according to your spice preference.
- Arrowroot powder acts as a thickener in the marinade; cornstarch can be substituted if not following paleo/Whole30.
- Cauliflower rice can be homemade by pulsing cauliflower florets in a food processor.
- This recipe serves 3 but can be easily doubled for meal prep or extra servings.
Keywords: Banh Mi Bowl, Paleo, Whole30, ground pork, cauliflower rice, Vietnamese-inspired, low carb, healthy dinner, quick meal, spicy mayo
Find it online: https://foodbylina.com/banh-mi-bowl-paleo-whole30-recipe/
