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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.

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 & 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

Find it online: https://zestywithzane.com/banh-mi-bowl-paleo-whole30-recipe/