Ginger Coconut Aminos Beef Bowls with Roasted Veggies

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Tender ground beef glazed in a sweet-spicy ginger-coconut aminos sauce, served over creamy cauliflower rice and perfectly roasted carrots and bell peppers for a vibrant Whole30 dinner. This asian-inspired beef (whole30) ready in about 55 minutes pairs grass-fed ground beef, coconut aminos, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 pound grass-fed ground beef
• 2 tablespoons coconut aminos
• 1 tablespoon, grated fresh ginger
• 1 tablespoon lime juice
• 1 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes
• 1 medium head, riced to 3 cups cauliflower
• 1 large, peeled and grated carrots
• 1, sliced into thin strips red bell pepper
• 2 tablespoons avocado oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons, chopped fresh cilantro

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 1/2 cup grated carrots and 1/2 cup sliced red bell pepper with 1 tablespoon avocado oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread on a parchment-lined baking sheet and roast for 20 minutes until tender and caramelized.
2. Step 2: Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Add 1 pound grass-fed ground beef, breaking it into small crumbles with a spatula. Cook for 5-6 minutes until browned, then drain excess fat.
3. Step 3: Stir in 2 tablespoons coconut aminos, 1 tablespoon grated ginger, 1 tablespoon lime juice, 1 teaspoon garlic powder, and 1/2 teaspoon red pepper flakes. Simmer for 2-3 minutes until sauce thickens and coats the beef.
4. Step 4: Heat 1 tablespoon avocado oil in a saucepan over medium heat. Add 3 cups riced cauliflower and cook for 5-7 minutes, stirring occasionally, until heated through and slightly golden.
5. Step 5: Divide cauliflower rice between plates, top with ginger beef mixture, and arrange roasted vegetables around the edges. Garnish with 2 tablespoons fresh cilantro.