Paleo: One-Pan Ground Beef Bánh Mì Bowls
with Pickled Veggies, Peanut Sauce & Cauliflower ‘Rice’
Cooking time
15 minutes
Servings
2/4
Calories
570 /serving
Need some mì time? As in bánh mì time? Since flour is a paleo diet no-go, we’ve taken the baguette out of our fave Vietnamese sandwich. Instead you get a bowl of beefy goodness, complete with peanut butter sauce for extra protein. Those classic pickled vegetables are present, thanks to carrots and cuke laced with rice vinegar and dotted with sesame seeds. Serve the components over cauliflower ‘rice’, adorned with refreshing mint leaves.
We will send you:
- 340g Ground beef (high-protein serving)
- 100g Matchstick carrots
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Bunch of mint
- 1 Scallion
- 1 Cucumber
- 45ml Rice vinegar
- 6g White sesame seeds
- 30g Peanut butter
- 8g Ginger & Garlic spices (garlic, ground ginger, black pepper, kosher salt)
Contains: Peanuts, Sesame
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
33 g
Saturated Fat
11 g
Sodium
1110 mg
Total Carb
29 g
Sugars
14 g
Protein
42 g
Fibre
6 g
Preparation
Sauté the cauliflower rice
In a large pan, heat a drizzle of oil on medium-high. Add the cauliflower rice and sauté, 6 to 8 min., until softened; season with ⅓ of the spices and S&P. Transfer to a bowl and keep warm. Reserve the pan.
Mise en place
Meanwhile, pick the mint leaves off the stems. Thinly slice the cucumber. Thinly slice the scallion, separating the white bottom and green top.
Make the pickled vegetables
In a medium bowl, combine the cucumber, carrots, sesame seeds, ⅔ of the vinegar, ⅔ of the green top of the scallion and S&P.
Cook the beef
In the reserved pan, heat a drizzle of oil on medium-high. Add the white bottom of the scallion and sauté, 30 sec. to 1 min., until fragrant. Add the beef*; season with all but a pinch of the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
Make the sauce
Meanwhile, in a small bowl, combine the peanut butter, remaining vinegar, green top of the scallion and spices, 2 tbsp water (double for 4 portions) and S&P.
Plate your dish
Divide the cauliflower rice between your bowls. Top with the beef and pickled vegetables. Drizzle with the sauce. Garnish with the mint (tear before adding if large). Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
