Beef Shawarma Bowl (Paleo, Whole30 + Keto)

Ingredients

• Beef plate

  Outside skirt steak, separable lean only, trimmed to 1/4" fat, all grades, raw

  1 ½ lb or 680g

• Avocado oil

  ¼ cup or 55g

• Garlic

  Raw

  4 cloves, minced or 12g

• Curry paste

  1 tbsp or 15g

• Paprika

  Spices

  2 tsp or 4g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Spinach

  Raw

  4 cup or 120g

• White rice

  Long-grain, regular, raw, enriched

  2 cup or 370g

• Avocado oil

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tomatoes

  Orange, raw

  1 cup, chopped or 158g

• Cucumber

  Peeled, raw

  1 cup, pared, chopped or 133g

• Onions

  Raw

  ¼ medium or 28g

• Spaghetti with meatballs and sauce

  Stouffer's lean cuisine, frozen entree

  100g

Directions

1. Slice and marinate beef first. Place sliced beef in a shallow dish and combine with avocado oil and seasonings. Cover and refrigerate for at least 15 minutes.
2. Prep the rest of the ingredients for the bowl as noted above.
3. After beef has marinated, saute in a large skillet over medium heat for about 7-10 minutes, until cooked to your liking.
4. Cook cauliflower rice while beef is cooking. In a medium skillet over medium heat, add avocado oil and cauliflower rice. Cook until tender and season with salt and pepper, to taste.
5. Once beef is done, assemble bowls. Start with a base of greens, and add cauliflower rice and other veggies. Finish with a drizzle of tzatziki sauce over everything. Enjoy!
6. Recipe by: J+E | Real Simple Good (source: https://realsimplegood.com/beef-shawarma-bowl/)

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