This Asian Ground Beef Bowl with veggies is so delicious, hearty and healthy you wouldn’t even guess it’s gluten-free and paleo! A protein-packed bowl that is on the table in under 30 minutes – totally meal prep, budget, and family friendly.

Asian Beef Bowl – Budget Friendly, Paleo and Ready in 30 Minutes!

I have been making this Asian Beef Bowl or a variation of it for years. If you want some Asian inspired healthy comfort food that comes together in a snap – this is it. Even my kids gobble it down. I switch out the veggies for avocado for them, easier to chew.

Add this Asian Beef Bowl to your Lunch Meal Prep Routine!

Another thing I love about this Asian Beef & Veggie Bowl is that it works for both lunch and dinner. 

This makes it perfect for meal planning! To make this ahead of time, you can brown the ground beef and veggies quickly and store it in glass Tupperware (please use glass, not plastic!) and take it to work every day.

Feel free to switch up the protein and veggies too. Don’t have ground beef? Try ground chicken or turkey! Don’t like mushrooms or bok choy? Try broccoli, asparagus or edamame!

What are the health benefits of these Asian Bowls?

It’s rich in probiotics.

Because I serve this Beef Bowl with kimchi, a traditionally fermented Korean delight, it’s full of probiotics and enzymes. Probiotics keep our gut healthy, our immune system strong and are even beneficial for good health. Studies have shown beneficial gut bacteria can reduce depression and anxiety!

Learn more about maintaining gut health over here.

overhead shot of an Asian Beef Bowl with veggies served with white rice as a side

White rice is healthier than brown rice.

Yep, you heard me.

While many people think brown rice is a health food, the reality is that rice, in general, is not a health food. Neither brown rice or white rice are particularly nutrient-dense, and brown rice does not contain a significant amount more of vitamins and minerals.

Brown rice doesn’t contain a significant amount of vitamins and minerals at all. Furthermore, white rice is much easier to digest. Brown rice has the bran intact, making it higher in phytic acid and lectins – which are difficult on the human GI tract.

You can read my article on brown rice versus white rice HERE.

overhead shot of an Asian Bowl with ground Beef, rice and veggies sprinkled with sesame seeds

Tips for making this recipe:

  • If you don’t have leftover cooked rice, start by preparing rice to have it ready once the beef is done. If serving this with cauliflower rice, wait until the beef is almost done as it only takes a few minutes to cook.
  • To make this keto, simply use cauliflower rice.
  • If you don’t have coconut aminos you can use gluten-free Tamari Soy Sauce if you don’t follow a strict Paleo diet or a mix of low-sodium soy and fish sauce.
  • I love fresh ginger, but if you don’t have any, you can substitute a heaping 1/2 teaspoon ground ginger and whisk it directly into the coconut aminos.
  • If you are not sharing this with little ones, you can add some crushed red pepper for that little kick.

For more healthy meal prep recipes, check out:

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Asian Beef and Veggie Bowl

This Asian Ground Beef Bowl with veggies is so delicious, hearty and healthy you wouldn't even guess it gluten-free and paleo! A protein-packed bowl that is on the table in under 30 minutes – totally meal prep, budget -, and family-friendly.? Keto option included!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Asian
Keyword: Asian bowl with beef, beef bowl recipe, ground beef bowl
Servings: 4 people
Calories: 530kcal

Ingredients

  • 1.5 lbs ground beef
  • 1 cup coconut aminos
  • 1 tbsp garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 package (5 oz) of shiitake mushrooms
  • 1 package (6 oz) snap peas
  • 2 small heads bok choy
  • 2 cups cooked white rice
  • 1 tbsp coconut, avocado or olive oil
  • 1/2 cup real fermented kimchi

Instructions

  • In a pan, begin to brown the ground beef.
  • Once it's starting to brown, add 1/2 cup of the coconut aminos, 1/2 tbsp of garlic and 1/2 tbsp of ginger. Cook fully and set aside.
  • In another pan, heat fat of choice over medium high heat.
  • Add the mushrooms and let brown.
  • Add the snap peas and let them cook until soft.
  • Lastly, add the bok choy, 1/2 cup of coconut aminos, 1/2 tbsp of garlic and 1/2 tbsp of ginger.
  • Cook until the bok choy is wilted.
  • Serve it up in a bowl with the rice and kimchi.

Notes

  • If you don’t have leftover cooked rice, start by preparing rice to have it ready once the beef is done. If serving this with cauliflower rice, wait until the beef is almost done as it only takes a few minutes to cook.
  • To make this keto, simply use cauliflower rice.
  • If you don’t have coconut aminos you can use gluten-free Tamari Soy Sauce if you don’t follow a strict Paleo diet or a mix of low-sodium soy and fish sauce.
  • I love fresh ginger, but if you don’t have any, you can substitute a heaping 1/2 teaspoon ground ginger and whisk it directly into the coconut aminos.
  • If you are not sharing this with little ones, you can add some crushed red pepper for that little kick.

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