Banh Mi Bowl
30 minute weeknight dinner
Ingredients
- 1 Tbsp avocado oil
- 2 lbs ground pork
- 6 garlic cloves minced
- ½ cup low sodium soy sauce
- 2 tsp fresh grated ginger
- 1 Tbsp cornstarch
- ~1.5–2 cups cooked basmati rice
- 1 cucumber julienned
- ~1 cup grated carrot
- 1 jalapeño thinly sliced
- Fresh cilantro leaves for garnish
- ½ cup mayo
- 1 –2 Tbsp Sriracha adjust to your heat preference
Instructions
- Heat the avocado oil in a large pan over medium heat. Add the ground pork and cook until browned and no longer pink, breaking it into small pieces as it cooks.
- While the pork is cooking, prepare your veggies and make the pork sauce in a small bowl by whisking together the soy sauce, grated ginger, and cornstarch.
- In a separate small bowl, prepare your spicy mayo by mixing together the mayo and Sriracha. Adjust the amount of Sriracha based on how spicy you like it.
- Add the minced garlic to the pork and cook for 2–3 minutes, until fragrant.
- Reduce the heat to low and pour the soy sauce mixture into the pan. Stir until all the pork is coated and the sauce slightly thickens.
- Assemble your bowls. Add a scoop of warm basmati rice to each bowl. Top with a generous portion of the pork mixture, then add the cucumber, grated carrot, and jalapeño slices. Drizzle with the spicy mayo and finish with fresh cilantro.
- Serve immediately—or pack into containers for easy meal prep.