Ingredients
The following ingredients have 4 Servings
- 1 cup thinly sliced cucumber
- 1/2 medium sized thinly sliced red onion
- 5 thinly sliced radishes
- 1 thinly sliced (or shredded) large carrot
- 3/4 cup rice vinegar
- 1/2 cup water
- 1 tsp kosher salt
- 1-2 tbsp avocado oil or olive oil
- 16 oz cauliflower rice ((frozen or fresh))
- 2 cloves garlic, (minced)
- 1 tbsp finely chopped ginger
- 1.5 lbs ground beef
- 1/3 cup coconut aminos
- 2 tbsp fish sauce
- 1 tbsp chili garlic sauce or sriracha
- 3/4 cup mayonnaise
- 2 tbsp sriracha
- 1 tbsp fresh lime juice
- Sesame seeds
- Cilantro
- Pickled jalapeños
Instruction
- Before cooking the bowls, pickle the vegetables. Toss veggies in a large bowl and add vinegar, water, and salt. Let sit for at least 1 hour. Drain the vinegar and water.
- Heat a large skillet to medium high heat. Once hot, add in 1 tbsp oil, toss in the cauliflower rice and cook until warmed and softened, about 5 minutes. Divide into 4 bowls.
- Keep the skillet hot, add in a bit more oil if needed. Toss in the garlic and ginger, let sauté for 2 minutes. Then stir in ground beef. Cook until browned and break up the ground beef using a wooden spoon. Stir in the coconut aminos, fish sauce, and chili garlic sauce. Remove from heat.
- Meanwhile, make the sauce. Stir together mayo, sriracha, and lime juice.
- Spoon the meat mixture over each of the bowls. Top with pickled veggies and sauce. Garnish with cilantro, sesame seeds, and pickled jalapeños (if using!).
