Paleo Asian Taco Meal Prep Bowls
Chinese-inspired eggplant meat sauce with tons of fresh vegetables. Perfect Paleo and Whole30 meal prep dish!
Chinese-inspired eggplant meat sauce with tons of fresh vegetables. Perfect Paleo and Whole30 meal prep dish!
- 1 tsp sesame oil
- 1 tbsp sesame oil
- 3 tbsp coconut aminos
- 1 tsp grated ginger
- 1 tbsp red boat fish sauce
- 1 tbsp aged balsamic vinegar
- â½ tsp ground black pepper
- â½ lb ground pork + â½ lb ground chicken or turkey
- 2-3 medium size italian eggplants ( diced to larger bite size cubes)
- ghee
- broccoli florets cherry tomatoes, cauliflower rice (, as much as you like)
- 2 large garlic cloves ( minced)
- 1 large shallot ( minced)
- 1 tbsp ginger ( chopped finely)
- 3 bulbs scallions ((separate white & green parts) chopped)
- â½ tsp chili pepper flakes ((optional))
- 1 tsp tomato paste
- 8 tbsp chicken or vegetable stock
- Carbohydrate 2.08943145738657 g
- Cholesterol 9.28052330552394 mg
- Fat 8.03176468945988 g
- Fiber 0.0659479152044935 g
- Protein 0.876782300634933 g
- Saturated Fat 2.73996200839351 g
- Serving Size 1 1 serving (44g)
- Sodium 67.6742982517669 mg
- Sugar 2.02348354218207 g
- Trans Fat 0.447670128083293 g
- Calories 84 calories
Step-by-step
- Ground meat: Melt tbsp ghee in a large saute pan. When hot, add ingredients under “aromatics†. Season w/ a small pinch of salt. Saute until fragrant (about 10 secs.) Add ground meat and use a wooden spoon to further break up the meat into finger pieces. Season w/ tsp sesame oil, tsp tomato paste, and a small pinch of salt. Cook until the meat is no longer pink. Add ingredients under “sauce†. Lower the heat to medium-low. Cover with a lid.
- Eggplants: In the meantime, heat tbsp ghee in a separate large saute pan. When hot, add diced eggplants. Cook until the eggplants become soft and withered but not mushy (about mins.).
- Combine: Add cooked eggplants to the meat sauce. Give a few quick toss. Garnish with green parts of scallions.
- To make meal prep bowls: Once the meat sauce is cool to room temperature, add cauliflower rice, meat sauce, broccoli florets, and chopped cherry tomatoes. Seal the containers and store in the fridge for up to 4 days
Warm sesame oil meets sharp minced garlic and grated fresh ginger within ten seconds of hitting a hot pan. Fresh aromatics outperform dried powders entirely by releasing volatile oils instantly upon heat contact. Fresh shallots and chopped scallions yield a crisp, pungent bite that aged balsamic vinegar and coconut aminos balance with acidity and deep umami. Italian eggplants require high heat to soften without turning to mush in the pan. Dice those eggplants into uniform cubes so they cook evenly alongside the pork and chicken mixture. Cover the skillet on medium-low heat to meld the flavors thoroughly before combining the components. Cool the finished meat sauce entirely to room temperature before packing it alongside raw cauliflower rice, broccoli florets, and cherry tomatoes. Proper cooling prevents condensation inside sealed storage containers. Stored correctly in the refrigerator, these portions remain fresh for up to four days. Adapting this dish for dietary needs is straightforward because coconut aminos replace soy sauce naturally without requiring specialized thickeners. Standard heavy-bottomed skillets distribute thermal energy reliably across two simultaneous burners.
