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This paleo friendly Meal Prep Ginger Ground Beef Bowls recipe is a quick and easy addition to your lunch rotation. Packed with carrots, bell peppers, cauli-rice, ground beef, and a simple homemade sauce you’ll look forward to!
Reader Love
This was amazing. My whole family chowed this down like it was heaven. I was sooo happy to have found this gem of measurements. I have made something similar but nothing with the perfect sesame oil and fish oil. I am keeping this in rotation for sure. it is very hard to please my 5 year old and he loved this even with red pepper.
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Recipe Overview
Total Time: 30 minutes
Difficulty: Easy
Method: Stovetop
Prep: Make-Ahead Friendly
Ingredients in the Ginger Ground Beef Bowls:
These ingredients are Whole30 friendly, meaning they’re paleo, dairy-free, and gluten free. At the same time, this recipe is easy to modify if you’d like to add rice or additional vegetables. Here’s what we got:
- grass-fed ground beef – HERE IS WHY I only eat grass fed ground beef.
- veggies: carrots, bell pepper, cauliflower rice, woohoo! I like how the cauliflower rice blends in with the ginger ground beef once you stir it all up and you can hardly even tell it’s there
- sauce: all the goods including sesame oil, crushed red pepper flakes, coconut aminos (best sub for soy sauce!), fish sauce for that UMAMI (I use Red Boat).
Is this recipe still good if I’m not following the Whole30 program?
In my opinion (who else’s are you gonna take), yes, this recipe is great no matter what diet you are or aren’t following (okay maybe not vegan! sorry). That being said, you can sub that cauliflower rice for basically anything else if you don’t want it in your life. Alternatives to cauliflower rice (if not Whole30 or Paleo):
- brown rice/white rice pick your favorite
- quinoa can be delicious!
- noodles (branch out a little eh)
- a salad could work if you put your heart into it
How long do these ginger ground beef bowls last in the fridge?
These bowls will last for up to 4 days in the fridge. If you choose to make 5 portions, freezing your last portions and pulling it out of the fridge on the evening of the 4th day might be a good idea.
Is this recipe freezer-friendly?
Yes, this recipe is freezer friendly. Freeze portions in airtight containers or in 2-Cup Souper Cubes Trays (affiliate link!) and use within 6 months for best quality.
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Meal Prep Ginger Ground Beef Bowls (Whole30 & Paleo)
This Whole30 & Paleo meal prep recipe is a quick and easy addition to your lunch rotation! These Ginger Ground Beef Bowls are packed with carrots, bell peppers, cauliflower rice, grass-fed ground beef, and a simple sauce to pull it all together. Gluten free, dairy free and done in 30 minutes!
Ingredients
For the sauce:
- 1/2 cup coconut aminos
- 1 tablespoon toasted sesame oil
- 1 teaspoon onion powder
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon fish sauce (*see note)
For the meal prep:
- 2 pounds grass-fed ground beef
- 1 teaspoon salt
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, minced (about a 1.5 inch long root)
- 1 red bell pepper, finely diced
- 2 medium carrots, finely diced
- 4–5 cups frozen riced cauliflower
- garnish with green onions & sesame seeds
Instructions
- Make the sauce: In a bowl or jar with a lid, combine coconut aminos, sesame oil, onion powder, red pepper flakes and fish sauce. Shake or stir until combined, then set aside.
- Cook the stir fry: Place a large deep non-stick skillet or Dutch oven over medium heat. When hot, add ground beef and salt. Use a wooden spoon or spatula to break the meat into small pieces as it cooks. Cook the meat for about 6 minutes or until cooked through, stirring occasionally. Reduce heat to medium-low and make a small well in the center of the pan. Add garlic and ginger, then saute until fragrant, about 30 seconds. Finally, add the red bell pepper, carrots, and sauce to the pan. Cook for 6-8 minutes, stirring occasionally, until the vegetables have softened.
- Meal prep it: Add 1 cup frozen cauliflower rice to each meal prep container. Portion the ginger ground beef evenly between 4 meal prep containers. Garnish with green onions and sesame seeds if you wish. Store in an airtight container for up to four days in the refrigerator, or up to 3 months in the freezer.
Notes
Portioning: This meal prep recipe can make 4 or 5 servings depending on how much you want to eat per serving. When served with cauliflower rice, I make four servings. When served with a grain such as rice, I make five portions as the grain adds extra calories. Fish Sauce: I use Red Boat Fish Sauce (affiliate link!) which is Whole30 friendly. Make sure your fish sauce has no added sugar. Cauliflower rice: I’ve been getting the Green Giant brand riced cauliflower from the freezer section and it is a TIME/LIFE SAVER. But feel free to use homemade riced cauliflower if you want.
Nutrition information estimated with My Fitness Pal.
Nutrition Information
- Serving Size: 1 meal prep bowl
- Calories: 532
- Fat: 26g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 49g
Frequently Asked Questions
Is this recipe freezer-friendly?
Yes, this recipe is freezer-friendly. Freeze in individual meal prep containers or use 2-Cup Souper Cubes Trays for whole meals frozen into cubes for easy storage.
Can I use ground turkey instead of ground beef?
Yes, ground turkey would also work for this recipe. Avoid ground turkey breast or any 99% lean ground turkey, as it will have less flavor. A little fat is good here!
Meredith says
I used soy sauce as my coconut aminos haven’t arrived yet but this was delicious! I will go a but lighter on the red pepper flakes next time but highly recommend! I was hoping to save some for lunch the next day but husband ate it all, I will consider that a win!
Danielle says
So glad to hear you and your family enjoyed this! Definitely a win 🙂 Thank you for your comment and rating! I really appreciate it! -Danielle
Whitney says
This was amazing. My whole family chowed this down like it was heaven. I was sooo happy to have found this gem of measurements. I have made something similar but nothing with the perfect sesame oil and fish oil. I am keeping this in rotation for sure. it is very hard to please my 5 year old and he loved this even with red pepper.
Danielle says
Hi Whitney – Reviews like this simply make my day. Thank you for spending the time to let me know how much you and your family liked this recipe! It is SO helpful to myself and other readers, especially to know that it’s kid friendly! I don’t have kids so this is something I am never able to weigh in on. I really appreciate it 🙂 -Danielle
Sheharzad says
I doubled the recipe but I didn’t have coconut aminos on hand so I used 1/2 cup of low sodium soy sauce and 1/2 cup of beef broth. I also used less salt for the beef. It turned out really well!
Danielle says
So glad you liked it!! Thank you for the comment and rating – I appreciate it 🙂
Mandy says
This recipe was super easy to follow and tasted so dang good! Loved that the ingredients and instructions were split up between the sauce and the meat – made it easy to follow! Also especially appreciated that the combining of ingredients for the sauce went from dry to wet. Will definitely be making this recipe again!
Danielle says
Oh you are the best!! I’m so glad it was easy to follow and you enjoyed the results. You are a cooking queen lately!! -Danielle