Banh Mi Bowl (Paleo, Whole30) Recipe

Introduction

This Banh Mi Bowl is a delicious paleo and Whole30-friendly twist on the classic Vietnamese sandwich. Ready in just 15 minutes, it features savory ground pork, fresh veggies, and a spicy sriracha mayo, all served over flavorful cauliflower rice. It’s a light, satisfying meal perfect for a quick lunch or dinner.

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

1. Step 1: Cook the ground pork in a skillet over medium heat until browned and cooked through.
2. 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.
3. Step 3: Prepare the cauliflower rice according to the package instructions.
4. Step 4: When the pork is cooked, add the minced garlic and sauté for 2–3 minutes. Reduce the heat to low, then pour the marinade over the pork. Stir gently for about 1 minute until the pork is fully coated and the sauce becomes slightly sticky.
5. Step 5: Divide the cauliflower rice into bowls. Top with the cooked pork, cucumber, shredded carrots, jalapeño, and garnish with cilantro.
6. Step 6: Make the sriracha mayo by whisking together the mayo and sriracha. Drizzle it over the bowls and serve immediately. Enjoy!

Tips & Variations

• Use homemade cauliflower rice for a fresher taste or choose a pre-packaged option for convenience.
• Adjust the amount of sriracha to suit your spice preference or omit it for a milder dish.
• Try substituting ground turkey or chicken if you prefer a leaner protein.
• For extra crunch, add pickled daikon or radishes on top.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the sriracha mayo separate and add it just before serving to maintain freshness. Reheat the pork and cauliflower rice gently in a skillet or microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian or vegan?

This recipe relies on ground pork for its flavor, but you can substitute with crumbled tofu or tempeh and adjust the seasonings accordingly. Use a vegan mayo to keep it plant-based.

Is this dish truly Whole30 compliant?

Yes, as long as you use Whole30-approved mayo and sriracha alternatives without added sugars or forbidden ingredients, this recipe fits Whole30 guidelines.

Banh Mi Bowl (Paleo, Whole30) Recipe

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★★★★★

4.5 from 137 reviews

This flavorful Banh Mi Bowl is a paleo and Whole30-friendly dish that combines savory ground pork cooked with garlic, ginger, and a tangy coconut aminos marinade, served over cauliflower rice with fresh cucumbers, shredded carrots, jalapeño, and cilantro. Finished with a spicy sriracha mayo drizzle, it’s a quick, nutritious, and satisfying meal perfect for a wholesome lunch or dinner.

• Author: Zane
• 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 1x2x3x

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 & Rice

• 12 oz. cauliflower rice (fresh or frozen)
• 1/2 cup cucumber, sliced
• 1/2 cup shredded carrots
• 1 jalapeño, sliced and seeds removed
• Fresh cilantro, for garnish

Sriracha Mayo

• 1/4 cup mayonnaise
• 2 tsp sriracha sauce

Instructions

1. Cook the pork: Heat a skillet over medium heat and add the ground pork. Cook, breaking it up with a spatula until browned and cooked through.
2. Prepare vegetables and marinade: While the pork cooks, slice the cucumber and jalapeño (removing seeds), and shred the carrots. In a small bowl, whisk together coconut aminos, arrowroot powder, and grated ginger to create the marinade.
3. Cook cauliflower rice: Prepare the cauliflower rice according to the package instructions, either by sautéing or microwaving until tender.
4. Finish pork with garlic and marinade: When the pork is fully cooked, add minced garlic to the skillet and sauté for 2-3 minutes until fragrant. Reduce the heat to low, pour the marinade over the pork, and stir together for 1 minute until the pork is fully coated and the sauce becomes slightly sticky.
5. Assemble the bowls: Divide the cooked cauliflower rice evenly into bowls. Top each with the marinated pork, cucumber slices, shredded carrots, jalapeño slices, and garnish with fresh cilantro.
6. Make sriracha mayo and serve: In a small bowl, whisk together mayonnaise and sriracha. Drizzle the sriracha mayo over each bowl. Serve immediately and enjoy your fresh, paleo-friendly Banh Mi Bowl!

Notes

• For a milder flavor, reduce or omit the jalapeño seeds.
• Cauliflower rice can be bought pre-riced fresh or frozen, so cooking time may vary.
• The arrowroot powder helps thicken the marinade sauce; substitute with tapioca starch if needed.
• Make the sriracha mayo spiciness adjustable by adding more or less sriracha.
• This recipe is naturally gluten-free and dairy-free, suitable for paleo and Whole30 diets.

Keywords: Banh Mi Bowl, Paleo, Whole30, Ground Pork, Cauliflower Rice, Vietnamese Inspired, Gluten Free, Low Carb, Sriracha Mayo