Keto Beef & Broccoli Bowl With Sunny Butter Sauce
These deliciously low-carb, protein packed beef and broccoli bowls make for a great summertime meal! The creamy sunny butter sauce tops off this wonderfully fresh dish.
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
