I love this Asian-inspired dish that’s packed with flavor – and they are quick and easy to make. Bowls are always a great option because you can create so many wonderful varieties with the ingredients you have on hand. Try these for lunch or dinner and let me know what you think.


  • ½ tbsp olive oil 
  • lb grass-fed flank or skirt steak, cut into small pieces 
  • ¼ cup coconut aminos 
  • 1 tsp pink salt 
  • 1 tsp pepper 
  • 1 10 oz bag organic cauliflower rice, frozen 
  • 2 cups sliced organic cabbage and carrots 
  • 2 cups bean sprouts 
  • Green onions (for topping)
  • Black sesame seeds (for topping)


Heat oil in a large pan. Add steak pieces and sprinkle with salt and pepper and pour in coconut aminos. Continue to cook on medium heat until beef is cooked through and most of liquid has evaporated. Set aside on a plate. Add cabbage, carrots and bean sprouts to the same pan. Continue to heat through, then remove from pan. Wipe down pan and add cauliflower and cook until soft. Assemble bowls with cauliflower, cabbage, bean sprouts and beef on top. Add green onions and sesame seeds and serve with chopsticks.