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Deconstructed Banh Mi Bowls

Enjoy the vibrant and delicious flavors of your favorite banh mi sandwich in a healthier way with these Deconstructed Banh Mi Bowls. Cauliflower rice serves as the base, topped with a medley of veggies, mouthwatering sticky pork, and a zesty sriracha mayo.
2
17 min
TOTAL TIME
604
CALORIES
$2.68
PER SERVING
Deconstructed Banh Mi Bowls
Ingredients
12 INGREDIENTS
3 SERVINGS
Mayonnaise
1/4 cup mayonnaise
Jalapeño
1 whole jalapeño
thinly sliced
Cucumber
1/2 cup cucumber
thinly sliced
Garlic
3 cloves garlic
minced
Ground Pork
1 lb ground pork
Coconut Aminos
1/4 cup coconut aminos
Arrowroot
1 tbsp arrowroot
Cauliflower Rice
12 oz cauliflower rice
Sriracha
2 tsp sriracha
Fresh Cilantro
1/4 cup fresh cilantro
chopped
Fresh Ginger
1 tsp fresh ginger
grated
Shredded Carrots
1/2 cup shredded carrots
Directions
8 STEPS
5 min
PREP TIME
12 min
COOK TIME
17 min
TOTAL TIME
1
In a skillet, cook the ground pork until fully cooked.
2
Add minced garlic to the pork and sauté for 2-3 minutes.
3
Whisk together the coconut aminos, arrowroot, and grated ginger in a bowl to create the marinade.
4
Reduce the heat to low, pour the marinade over the cooked pork, and stir together for 1 minute or until the pork is completely coated and the sauce is slightly sticky.
5
Prepare the cauliflower rice according to the package instructions.
6
Divide the cauliflower rice into 3 bowls, then top each with the sticky pork, sliced cucumber, shredded carrots, and sliced jalapeño.
7
In a small bowl, whisk together the mayonnaise and sriracha, then drizzle the sriracha mayo over each bowl.
8
Garnish the bowls with chopped cilantro and serve immediately.
Health Info
Macros
20g
CARBS
47g
FAT
27g
PROTEIN
Allowed on these diets
LACTOSE FREE
GLUTEN FREE
MEDITERRANEAN
Contains these allergens
SOYBEANS
EGGS
Frequently Asked Questions
Is there a certain order to layer the ingredients in Banh Mi?
How do I make the baguette crusty on the outside but soft on the inside for Banh Mi?
What type of meat is best for Banh Mi?
How do I prepare Banh Mi for vegetarians/vegans?
What should be the consistency of pickled vegetables for Banh Mi?
Can I use any type of bread for Banh Mi?
What is the role of mayonnaise in Banh Mi?
How spicy should Banh Mi be?
How long should I marinate the protein for Banh Mi?
Can I make a fusion style Banh Mi with different ingredients?