Korean Ground Beef and Broccoli Bowls

• servings: 4 servings
• active time: 2 minutes
• total time: 17 minutes

Ingredients

8 cups frozen cauliflower rice

6 cups broccoli florets

2 Tbsp avocado oil

1 ½ tsp fine sea salt (divided)

2 tsp sesame oil

1 ½ lb grass-fed ground beef

8 large cloves garlic (minced)

2 Tbsp freshly grated ginger (approx 2" knob)

1/4 cup coconut aminos

2 tsp fish sauce

1 ½ tsp rice vinegar (sugar-free)

1/2 tsp arrowroot powder

1 cup kimchi

1 avocado (sliced)

4 green onions (sliced)

1 Tbsp sesame seeds

Directions

Preheat oven to 425ºF. Line a large baking sheet with parchment paper.

Spread 6 cups broccoli florets and 8 cups frozen cauliflower rice out on the sheet pan (keep them separate), drizzle with 2 Tbsp avocado oil, sprinkle with 1 tsp sea salt, and toss to coat. Roast for 15 minutes.

While the veggies are roasting, cook the meat by heating 2 tsp sesame oil over medium-high heat in a skillet or Dutch oven. When oil is hot, add 1.5 lb grass-fed ground beef and 1/2 tsp sea salt and brown for about 8 minutes, stirring and breaking apart the meat every couple minutes. I like to leave some larger chunks of meat so it doesn't turn out like a mince texture after the sauce is added.

When meat is almost cooked through, add the 8 cloves of minced garlic and 2 Tbsp freshly grated ginger and cook for 1 more minute, stirring occasionally.

Add 1/4 cup coconut aminos, 2 tsp fish sauce, and 1.5 tsp rice vinegar. Reduce heat to medium-low and allow to cook for about 4 more minutes. Turn off heat, sprinkle arrowroot powder over the top and stir it in to thicken the sauce. Cover with a lid to keep warm until the veggies are done roasting.

Assemble the bowls by layering cauliflower rice, broccoli, beef, kimchi, avocado, and green onions in shallow bowls. Garnish with sesame seeds and enjoy!