Ingredients

• 1 shallot, diced
  
• 2 inches fresh ginger, peeled and grated on a microplane
  
• 1 tablespoon toasted sesame oil
  
• 2 pounds ground beef, (see notes)
  
• 1 teaspoon red pepper flakes, (omit if you don't want it spicy)
  
• 1 teaspoon garlic powder
  
• 1 teaspoon onion powder
  
• 1/2 cup coconut aminos, (see notes)
  
• 2 tbsp fish sauce, (see notes)
  
• 4 cups cauliflower rice, (can sub white rice if you’re not doing Whole30)
  
• 6 cups greens of choice, (chopped romaine, arugula, spinach, etc.)
  

• 1/4 cup mayo
  
• 1 tbsp hot sauce, (adjust to taste)
  

• chopped green onions
  
• sliced avocado
  

Instructions

1. Start by cooking your rice so it’s ready when the beef is done. If you’re going with cauliflower rice, you can hold off until the end since it cooks quickly.
2. Prepare the shallot and ginger so they’re ready to use.
3. Warm a large skillet over medium-high heat and add the sesame oil. When it’s hot, crumble in the ground beef.
4. Add the shallot, ginger, red pepper flakes, garlic powder, and onion powder. Stir everything together and cook until the beef is nicely browned with crisp edges, about 8 minutes.
5. Pour in the coconut aminos and fish sauce. Let the mixture simmer for 3–4 minutes so the flavors come together.
6. If you want the optional sauce, mix the mayo and hot sauce in a small bowl.
7. Assemble your bowls: greens on the bottom, rice or cauliflower rice next, beef on top. Finish with the sauce and any toppings you like.

• You can swap the beef for ground chicken, or turkey.
  
• Coconut aminos vary by brand. Coconut Secret is mild and slightly sweet; Braggs liquid aminos are much saltier and soy-based. If using Braggs, start with just 1–2 tablespoons and adjust from there.
  
• You can also use a homemade coconut aminos substitute if you prefer.
  
• To make this dish without fish sauce, replace it with more coconut aminos. You may need to add a pinch of salt to balance things out.