Keto Beef Shawarma Bowl
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Keto Beef Shawarma Bowl
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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.
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Ingredients
Shawarma Beef
- 1 ½ pounds ground beef 80/20
- 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 black pepper ground
- 2 tablespoons Greek yogurt
- 2 tablespoons lemon juice fresh squeezed
- 2 tablespoons butter
Cauliflower Rice
- 16 ounce cauliflower rice prepared cauliflower finely chopped
- 2 tablespoons soy sauce light
White Garlic Sauce
- 2 tablespoons garlic powder
- ½ teaspoon onion powder
- 4 tablespoons Greek yogurt
- ½ teaspoon salt
- ½ teaspoon black pepper ground
- 2 tablespoons water
Red Pepper Sauce
- 1 teaspoon red pepper flakes crushed
- 1 tablespoon sriracha
- 1 tablespoon Chili oil
- 2 tablespoons Greek yogurt
- ½ teaspoon salt
- ½ teaspoon black pepper ground
- cabbage cucumber, tomatoes, avocado, etc, finely sliced, optional topping
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.
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