Korean Ground Beef and Broccoli Bowls
Ingredients
The vegetables
-
8
cups
frozen cauliflower rice
-
6
cups
broccoli florets
-
1
cup
kimchi
-
1
medium
avocado, sliced
-
4
large
green onions, sliced
The meat
-
1.5
lb
grass-fed ground beef
The oils and seasonings
-
2
Tbsp
avocado oil
-
2
tsp
sesame oil
-
1.5
tsp
fine sea salt, divided
-
1/4
cup
coconut aminos
-
2
tsp
fish sauce
-
1.5
tsp
rice vinegar
-
1/2
tsp
arrowroot powder
The aromatics
-
8
large cloves
garlic, minced
-
2
Tbsp
freshly grated ginger
The garnish
Instructions
- Preheat the oven to 425ºF and line a large baking sheet with parchment paper.
- Spread broccoli florets and frozen cauliflower rice on the sheet pan separately, drizzle with avocado oil, sprinkle with 1 tsp sea salt, and toss to coat. Roast for 15 minutes.
- While the veggies roast, heat sesame oil in a skillet over medium-high heat. Add the ground beef and 1/2 tsp sea salt, browning for about 8 minutes.
- When the meat is almost cooked, add minced garlic and grated ginger, cooking for an additional minute.
- Add coconut aminos, fish sauce, and rice vinegar to the meat, reduce heat, and cook for about 4 more minutes. Sprinkle arrowroot powder over the top and stir to thicken the sauce.
- Assemble bowls by layering cauliflower rice, broccoli, beef, kimchi, avocado, and green onions. Garnish with sesame seeds and serve.
Nutrition Facts (estimated)
Servings
4 servings
Calories
400
Total fat
25g
Total carbohydrates
20g
Total protein
30g
Sodium
600mg
Cholesterol
80mg
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