Whole 30 Whole30 Korean Beef Bowls

Total time35 min

Prep time15 min

Cook time20 min

Bold Korean-inspired flavors meet a clean, grain-free weeknight dinner that genuinely delivers on both taste and simplicity. The savory beef gets its depth from coconut aminos, fresh ginger, garlic, and a touch of toasted sesame oil — hitting all those umami notes you'd expect without any soy sauce or added sugar sneaking in. Cauliflower rice stands in for the grain base, and when it's cooked down properly in avocado oil until the moisture evaporates, it's satisfying enough that you won't miss the real thing. Crisp shredded carrots, cool cucumber slices, and bright green onion tops finish each bowl with color and crunch, making this feel like a restaurant-quality meal rather than a reset-month compromise. It comes together in about 30 minutes and serves four, so it's just as practical for a busy family dinner as it is for meal-prepping lunches through the week. The ingredient list is straightforward and easy to source, with nothing obscure standing between you and a seriously good bowl.

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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)
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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