Bowls are all the rage, and Zephyr’s 1 Source Ground Beef is the perfect fit for this craze. As a dietitian, I am a big fan of bowls. They’re a fantastic combination of two of my favorite things: playing in the kitchen and packing in the nutrition in fun, imaginative ways. You can get creative with what you add, and it’s super easy to fill your bowl with a variety of vegetables.
This is one super bowl. It's fast. It tastes great. It's even pretty. But most importantly, it’s jam-packed with lots of great vegetables – bok choy, red and orange peppers, carrots and snow peas. Of course, the veggies are full of fiber. Who doesn’t need a little more fiber? But this combo is also bursting with vitamins A, C, E and K, as well as a host of antioxidants. This makes it great for immunity, pre- and post-workout prep and recovery, and protection from the free radicals that may play a role in heart disease, cancer and other chronic diseases.
Then there’s the protein, iron, zinc and B vitamins in beef, which are vital for our bodies to perform at their best. (Tune in next week for an in-depth look at the many benefits of beef and the essential nutrients it provides.)
Bowls are also an easy way to adjust for different needs and tastes. This particular recipe is for a paleo-, keto-friendly bowl, so I used coconut aminos in my sauce. Allergic to nuts? Leave off the cashews. Cooking for someone with celiac? Use tamari or gluten-free soy sauce.
One note on the sauce: It can be prepared ahead of time, and the flavors intensify the longer it sits. Once it's made, you can store it in the refrigerator in an airtight container up to 1 month.
Have fun building your bowls and trying out new toppings with your friends and family!
KeFY Asian Bowl (Keto-Friendly)
Yield 4 Servings
Prep Time 15 Minutes
Cook Time 10 Minutes
Total Time 30 Minutes
Keto-friendly Stir Fry Sauce
Ground Beef - 1 Lb.
Red Bell Peppers
Orange Bell Peppers
Bok Choy, Chopped
Cashews - 3/4 Cup
Green Onions, Chopped
Salt & Pepper
Medjool Dates, Pitted - 4
Garlic Cloves, Minced - 2
Fresh Ginger, Grated - 1 Tbs.
Coconut Aminos - 1/2 Cup
Lime, Juiced - 1 Medium
Fish Sauce - 1 Tbs.
Sesame Oil - 1 Tsp.
Red Chili Paste - 1 Tsp.
Make the stir fry sauce. In a small sauce pan over high heat, cover the dates with water and bring to a boil. Reduce heat and let simmer for 8 minutes to soften the dates. While the dates are simmering, add the remainder of the sauce ingredients to a food processor. Drain the dates and add to food processor. Puree until smooth.
Brown the ground beef. Heat a medium skillet over medium high heat on the stovetop. Add the ground beef, salt and pepper and cook, crumbling with a wooden spoon for 8-10 minutes or until the meat is browned and cooked through.
Combine the browned ground beef with the sauce, leaving about 2 oz. of sauce for drizzling over the top of the finished bowl.
Assemble: place bok choy at the bottom of bowl. Add ground beef and other veggies. Sprinkle with chopped green onion and cashews, and drizzle with remainder of the sauce.
Jill Turley is the Chief Creative Officer at Real Noshes. She is a registered dietitian, joyous eater, lover of the kitchen and fan of keeping life simple. She resides in Northwest Arkansas and is mom to a four-year-old whackadoodle and equally whacky bernedoodle. Follow her food adventures on Instagram @realnoshes and check-out www.realnoshes.com for more resources and kitchen fun.