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Beef Soboro Bowls

Prep Time: 10 min | Cook Time: 20-25 min | Yield: 4 servings


  • 1 pound organic grass-fed ground beef and/or bison

  • 1 large head of organic cauliflower

  • 8-10 cage-free organic eggs

  • 1 bundle of organic green onions, chopped

  • 1-2 tbsp avocado oil

  • Egg seasoning: sea salt, pepper, garlic powder

  • Sesame seeds

  • "Teriyaki"Sauce: 1 cup coconut aminos, 1 tsp ground ginger, 1 tsp lemon juice, dash of garlic powder


  • Preheat oven to 450ºF.

  • First, make the cauliflower rice. Remove the stem of the cauliflower and roughly chop up. Place in a food processor and pulse until the cauliflower becomes a "rice-like" texture.

  • Spread the "rice" evenly on a lined baking sheet.

  • Drizzle the avocado oil over the top so most of the cauliflower is covered and bake for 10 minutes. Set aside to cool.

  • Now, make the meat. Brown the meat in a pan on medium heat with 1/2 of the "teriyaki" sauce. Set aside.

  • Finally, make the eggs! Whisk together the eggs and "egg seasoning" listed above. I prefer to season my eggs generously, but please do so to your preference! Pour into a pan on medium heat and scramble.

  • Plate it by making a layer of the cauliflower rice and topping it with half eggs and half ground bison. Top these with green onions, sesame seeds, and extra sauce if desired. Enjoy!

Sugar-Control Diet Approved

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