Banh Mi Bowls
All the flavors of a classic banh mi—savory meat, tangy pickled veggies, and creamy sauce—served over cauliflower rice.
Ingredients
For the Protein:
1 ½ lb ground pork, ground chicken, or ground turkey
2 Tbsp butter, beef tallow, or avocado oil
2 cloves garlic, minced
1 Tbsp fish sauce
1 Tbsp soy sauce or coconut aminos (unsweetened)
1 tsp grated ginger
1 tsp chili flakes or sriracha (optional for heat)
Salt and black pepper, to taste
For the Pickled Veggies:
1 cup daikon radish, julienned
1 cup cucumber, thinly sliced
½ cup shredded carrot (optional, adds ~2–3g net carbs per serving)
½ cup rice vinegar
2 Tbsp water
1 Tbsp soy sauce or coconut aminos
½ tsp salt
For the Base:
4 cups cauliflower rice (fresh or frozen)
2 Tbsp butter or tallow (for sautéing)
Salt, to taste
For the Sauce:
½ cup mayonnaise
1 Tbsp sriracha (or chili paste of choice)
1 tsp lime juice
Optional Garnish:
Fresh cilantro leaves
Sliced jalapeños
Extra lime wedges
Macronutrients
(per serving, serves 4)
Protein: 29g
Fat: 50g
Carbs: 9g
Preparation
In a bowl, whisk vinegar, water, soy sauce, and salt. Add daikon, cucumber, and carrot (if using). Let marinate for at least 20 minutes (or up to overnight in the fridge).
In a skillet, melt butter or tallow over medium heat. Add cauliflower rice, season with salt, and sauté 5–7 minutes until tender.
In another skillet, heat butter or tallow over medium-high. Add garlic and ginger, cook for 1 minute. Add ground pork (or chicken/turkey) and cook for 6–8 minutes, breaking it up. Stir in fish sauce, soy sauce, chili flakes, salt, and pepper. Cook until well browned and flavorful.
In a small bowl, mix mayonnaise, sriracha, and lime juice until smooth.
In each bowl, add a scoop of cauliflower rice, top with seasoned meat, pickled veggies, and drizzle with spicy mayo. Garnish with cilantro, jalapeños, and lime wedges if desired.
Partitioned as:
Wall Walk
24kg Kb TGU L-arm
7ft leg less rope climb from floor
24kg Kb TGU R arm
100M row
10rnd, thru 97M on row, so …
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