Vegan Whole30 Korean Beef Bowls

Total time35 min

Prep time15 min

Cook time20 min

Riced cauliflower makes the perfect base here, pulsed down to tender, rice-like grains and sautéed until every bit of moisture cooks away, leaving a light, savory foundation for the bowl. Ginger and garlic get bloomed until fragrant, then folded into a bold sauce built from coconut aminos, rice vinegar, and toasted sesame oil, with red pepper flakes adding a slow-building heat. That glossy, umami-packed sauce clings to every bite of the savory topping, striking that sweet-salty-spicy balance Korean-style bowls are known for. Crisp shredded carrots, cool cucumber slices, and a scatter of green onions and sesame seeds bring crunch and freshness right at the end. It all comes together fast in one skillet, making it an easy weeknight dinner that still feels vibrant and satisfying. This one's a genuinely solid pick for a plant-based table, no fuss required to make it work.

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Ingredients

4 servings

For the cauliflower rice

1 medium head cauliflower (about 2 lb), cut into florets
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1 tbsp avocado oil
¼ tsp salt

For the beef

1 lb ground beef (85% lean)
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
1 tbsp avocado oil
1 tbsp fresh ginger, finely grated
3 cloves garlic, minced
¼ cup coconut aminos
1 tbsp rice vinegar
1 tsp toasted sesame oil
½ tsp red pepper flakes
¼ tsp black pepper

For serving

1 cup shredded carrots (about 2 medium carrots)
1 medium cucumber, thinly sliced
3 green onions (green tops only), thinly sliced
1 tbsp sesame seeds (optional)

Instructions

1
Pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, about 8–10 pulses per batch. Alternatively, grate the florets on the large holes of a box grater.
2
Heat 1 tbsp avocado oil in a large saucepan or second skillet over medium-high heat until shimmering. Add the riced cauliflower and 1/4 tsp salt, and cook, stirring occasionally, until the cauliflower is tender and any excess moisture has evaporated, about 6–8 minutes. Remove from heat and cover to keep warm.

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