I usually make this yummy and fresh dish during the summer months, and sometimes as an appetizer or entree when having guests over for dinner. The colors are exquisite, and the sunny butter sauce really tops it off. I use beef but most ground meats work just as well. It only takes about 30 mins to make from start to first bite, so this keto beef & broccoli bowl makes for a great lazy keto meal!
What substitutions can you make?
You can swap out virtually every part of this dish for something else more to your liking.
If you prefer white meat or meats other than beef, you can use ground pork, chicken, lamb or turkey.
If you want to make it nut-free, then swap out the cashew butter for sunflower seed butter or tahini. If you just don’t like cashews, almond butter makes the sunny butter sauce almost just as delicious!
If you can’t get your hands on broccoli, or there is just some objection to it in your household, then you can use 4 cups of trimmed green beans instead or 4 small and thickly sliced zucchinis.
Finally, any leafy green like kale or lettuce can be used for the base instead of baby spinach.
How To Make keto beef and broccoli bowls with sunny butter sauce?
You’re going to start by roasting the broccoli florets. Rub them in salt and olive oil, then roast in a 400F / 180C pre-heated oven for about 20 mins.
While that’s cooking, heat your large frying pan or skillet. Add in the beef and season with salt and garlic granules. Once browned, add in a tbsp of coconut aminos. Cook until the meat is nice and dark.
Make the sauce in a small saucepan by combining over low heat: Olive oil, cashew butter, bone broth, ground ginger, salt, and coconut aminos. Remove from the heat before adding the juice of a lemon and minced green onion.
Assemble broccoli and meat on your bed of baby spinach leaves, drizzle the sunny butter sauce over the top, and garnish with a bit of sliced green onion. Voila!
How well does it keep?
The meat and roasted broccoli will store in the fridge for about 3 days.
See also: Lazy Keto Chicken Tendies and Peppers
Keto Beef & Broccoli Bowl With Sunny Butter Sauce
Equipment
- 1 Large frying pan or skillet
- 1 Large sheet pan
- 1 Large chopping board
- 1 Cooking knife
Ingredients
The Beef
- 1.1 lbs Lean ground beef (aim for 85%)
- 1 tsp Granulated garlic
- 1 tbsp Coconut aminos
- 1 tsp Fine salt
- 1 tbsp Olive oil
The Broccoli
- 4 heads Broccoli (cut into florets)
- 1 tbsp Olive oil
- 1/2 tsp Fine salt
The Sunny Butter Sauce
- 1 tbsp Olive oil
- 2 tbsp Cashew butter
- 1/4 cups Bone broth
- 1 tsp Ground ginger
- 1 tbsp Coconut aminos
- 1/2 tsp Fine salt
- 1 Green onion (minced)
- 1 Juiced lemon (just the juice)
The Assembly
- 4 cups Baby spinach
Instructions
- Pre-heat the oven to 400F / 180C (fan forced)
- Toss the broccoli with 1 tbsp olive oil and 1tsp of salt on a roasting tray, massaging the oil into the florets. Spread themout on the tray so they are not crowded. Roast for 20 minutes.
- In the mean time, heat a large pan over mediumheat. Add 1 tbsp. of olive oil, crumble in the beef mince and season with saltand garlic granules. Stir, breaking up the mince until browned and crumbly. Add1 tbsp. of coconut aminos and turn the heat up high, cook until the meat is darkbrown and crispy.
- Prepare a small saucepan over low heat. Melt 1tbsp. of the remaining olive oil and cashew butter until smooth.
- Add in the bone broth, ground ginger,remaining salt and coconut aminos and stir until well combined.
- Remove from the heat and stir in the lemonjuice and green onions, stir until it’s smooth again. Set aside.
- To assemble the bowls make a bed of babyspinach in 4 large bowls. Spoon ground beef into each of the bowls. Add in thebroccoli florets and spoon the sauce over everything and serve immediately.
Notes
