Keto Beef Shawarma Bowl
User Reviews
0.0
0 reviews
Unrated
Keto Beef Shawarma Bowl
Report
This makes 4 servings of Shawarma Bowl (Beef and Cauliflower Rice with approximate 1 tablespoon each of White Garlic and Red Pepper Sauces, toppings not included). Each serving comes out to be 632.75 Calories, 46g Fats, 15.79g Net Carbs, and 34.22g Protein.
* Make your life easier, readily available in big grocery stores, Trader Joes, and Costco ** Make your own by heating up 1:1 ratio Olive Oil and Crushed Red Pepper Flakes. Steep until cool then strain.
Share:
Ingredients
Shawarma Beef
- 1 ½ pounds 80/20 ground beef
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- ½ tablespoon cumin
- ½ tablespoon five spice powder
- ½ tablespoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons Greek yogurt
- 2 tablespoons fresh squeezed lemon juice
- 2 tablespoons butter
Cauliflower Rice
- 16 ounce cauliflower rice*
- 2 tablespoons light soy sauce
White Garlic Sauce
- 2 tablespoons garlic powder
- ½ teaspoon onion powder
- 4 tablespoons Greek yogurt
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons water
Red Pepper Sauce
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon Sriracha
- 1 tablespoon chili oil **
- 2 tablespoons Greek yogurt
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- Optional toppings include finely sliced cabbage cucumber, tomatoes, avocado, etc
Instructions
- In a bowl, mix the ground beef and shawarma beef spices.
- In a separate container, combine yogurt and lemon juice. Mix until homogeneous.
- Combine beef and yogurt mixture. Mix well until combined and sticky. Set aside in the refrigerator while preparing the sauces.
- For the white garlic sauce, combine all ingredients in a container. Whisk to combine. Add more (or less) water for desired consistency. Transfer to a squeeze bottle or small mason jar. May be refrigerated up to two weeks.
- Mix together all of the ingredients for the red pepper sauce. Add more (or less) water for desired consistency. Transfer to a squeeze bottle or small mason jar. May be refrigerated up to two weeks.
- Heat 2 tablespoons of butter in a pan. Add marinated ground beef and saute until cooked through. Transfer to a bowl and cover with foil to keep warm.
- Meanwhile, using the same pan used to cook the beef, add cauliflower rice. Mix in the soy sauce. Keep stirring until almost dry.
- To assemble, layer cauliflower rice, beef, toppings, and sauces.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
