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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
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Ingredients
12 INGREDIENTS
3 SERVINGS
Shredded Carrots
1/2 cup shredded carrots
Jalapeno
1 whole jalapeno
thinly sliced
Mayonnaise
1/4 cup mayonnaise
Cucumber
1/2 cup cucumber
thinly sliced
Ground Pork
1 lb ground pork
Garlic
3 cloves garlic
minced
Coconut Aminos
1/4 cup coconut aminos
Arrowroot
1 tbsp arrowroot
Sriracha
2 tsp sriracha
Fresh Cilantro
1/4 cup fresh cilantro
chopped
Fresh Ginger
1 tsp fresh ginger
grated
Cauliflower Rice
12 oz cauliflower rice
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.
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Health Info
Macros
20g
CARBS
47g
FAT
27g
PROTEIN
Allowed on these diets
MEDITERRANEAN
GLUTEN FREE
LACTOSE FREE
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?