Go Back
+ servings
how to make cauliflower rice stir fry, whole30 meal plan, paleo meal prep, whole30 diet recipes, whole30 meals, frozen cauliflower rice, low carb rice, cauliflower stir fry, best cauliflower rice recipe, whole30 cauliflower rice

Whole30 Sesame Cauliflower Rice Stir Fry Bowl

Print Recipe
Prep Time 15 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 25 mins
Servings 4 servings
Calories 563


Broccoli & Cauliflower Rice Stir Fry:

  • 2 cups frozen cauliflower rice thawed
  • 2 cups frozen broccoli rice thawed (or fresh, if can’t find frozen)
  • 1 tsp ghee
  • ¼ cup diced onion
  • 1 zucchini diced
  • ¼ cup vegetable broth
  • 2 Tbsp coconut aminos or soy sauce—just not while doing Whole30!
  • ½ tsp sesame oil
  • ½ tsp salt
  • 1 lime juiced

Coconut Beef:

  • ½ tsp ghee
  • ½ cup diced onion
  • 1 Tbsp garlic minced
  • 1 8- oz box sliced mushrooms
  • 1 lb ground beef
  • ½ cup canned full-fat coconut milk
  • 2 Tbsp coconut aminos
  • ½ tsp sesame oil
  • ¼ tsp salt

Roasted Sweet Potato:

  • 3 cups sweet potato cubes
  • drizzle of oil
  • salt & pepper to taste
  • garlic powder to taste
  • ground ginger to taste


  • 3 Tbsp sesame seeds ~2 tsp per bowl
  • ¼ cup green onion finely chopped (~1 Tbsp per bowl)

Bowl Assembly:

  • cooked broccoli & cauliflower rice
  • coconut beef
  • roasted sweet potato
  • sesame seeds & green onion garnish


To roast sweet potato:

  • Preheat oven to 425°F (220°C).
  • On a lined baking sheet, toss sweet potato cubes in oil, salt, pepper, garlic powder, and ground ginger.
  • Roast for 30 minutes.

To make cauliflower rice stir fry:

  • In a saucepan over medium heat, melt ghee. Add onion and sauté about 5 minutes.
  • Once tender, add cauliflower and broccoli rice and allow to soften, about 5 more minutes.
  • Add zucchini, vegetable broth, coconut aminos, sesame oil and salt, stirring to integrate.
  • Cover and cook 8-10 minutes, until cooked through.
  • Finish with a squeeze of lime juice and portion into meal prep containers for the week!
  • Lasts 4-5 days in the fridge or freeze for later.

To make coconut beef:

  • In a saucepan over medium heat, melt ghee. Add onion, garlic and mushrooms and sauté until tender, about 6-8 minutes.
  • Once mushrooms have reduced, add beef, break up meat in the pan, and cook until beginning to brown.
  • Add coconut milk, coconut aminos, sesame oil, and salt. Mix well to combine.
  • Turn heat down to low and simmer uncovered for 15 minutes, until coconut milk has reduced.

To assemble bowls:

  • Mix prepared cauliflower and broccoli rice, coconut beef, and roasted sweet potato. Garnish with ~1 Tbsp chopped green onion and ~2 tsp sesame seeds.
  • Distribute into meal prep containers and store for the week. (When ready to eat, I recommend serving with ½ of an avocado!)
  • Yields 4 servings.


Lasts 4-5 days in the fridge, or freeze for later.


Serving: 1bowl | Calories: 563kcal | Carbohydrates: 41g | Protein: 29g | Fat: 32g | Fiber: 8g | Sugar: 10g