Beefin’ in Paradise – Keto Caribbean Beef Bowl
Spiced beef mince over heart of palm rice with creamy kaleslaw. One pan, Low-Spoon.
Equipment
- Frying Pan (or BBQ)
- Large Salad Bowl
- Small screw-top jar
Ingredients
Caribbean mince
- 300 g beef mince
- 2 tsp Caribbean Spice Mix
- about 3 spring onions (scallions), thinly sliced
- 2 tsp lemon juice
- ¼ tsp salt, then taste before adding more
- Pinch of black pepper
Salad
- 100 g kaleslaw mix
- ½ medium tomato (about 50 g), cut into 2 cm pieces
- 50 g baby spinach leaves
Dressing
- 2 tbsp mayonnaise or aioli
- 1 tbsp olive oil
- 2 tsp white wine vinegar
- 1 tsp Dijon mustard
- ½ tsp keto honey substitute
Rice
- 1 packet Yo Keto heart of palm rice
Instructions
Prepare
- Cut the tomato into 2 cm pieces and put it in a large salad bowl.
- Slice the spring onion thinly and set it aside.
- Add the spinach and kaleslaw to the salad bowl.
Dressing
- Put all the dressing ingredients in a jar. Screw the lid on and shake for 15 seconds, until creamy.
Rice
- Cook the rice following the packet. Leave it covered.
Mince
- Heat a large frying pan over high heat for 1 minute.
- Add the mince and spice mix. Break up the lumps with a wooden spoon.
- Cook for 3 to 5 minutes, until browned with no pink left and 75°C in the middle.
- Take the pan off the heat. Stir through the spring onion and lemon juice. Add the salt and pepper.
Serve
- Toss the dressing through the salad.
- Divide the rice, salad and mince between two bowls.
Notes
Fridge: cool within 2 hours, refrigerate at 5°C or below, eat within 3 days. Reheat once, until steaming hot all the way through. Swap: cauliflower rice for heart of palm rice.
Nutrition
Serving: 1serve | Calories: 2195kcal | Carbohydrates: 4g | Protein: 2g | Fat: 34g