Paleo Beef Kimbap
Experience a wholesome twist on a Korean classic with this Paleo Beef Kimbap recipe, a grain-free and nutrient-packed alternative to traditional kimbap. Featuring tender grass-fed beef marinated in savory coconut aminos and fragrant sesame oil, this dish swaps rice for cauliflower "rice" to create a guilt-free, low-carb base. Rolled together with vibrant julienned vegetables, creamy avocado, and strips of protein-rich egg all wrapped in nori sheets, this recipe delivers bold flavors and clean ingredients in every bite. Perfect for meal prep or a healthy snack, these paleo-friendly kimbap rolls are as visually stunning as they are satisfying. Whether you're following a paleo diet or just looking for a wholesome spin on sushi-style rolls, these bite-sized delights are sure to impress.
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Ingredients
- 1 medium head Cauliflower
- 200 grams Grass-fed beef
- 2 tablespoons Coconut aminos
- 2 teaspoons Sesame oil
- 2 cloves Garlic
- 1 cup Julienned carrots
- 1 cup Julienned cucumber
- 1 medium Red bell pepper
- 2 large Eggs
- 0.5 teaspoon Salt
- 5 sheets Nori sheets
- 1 large Avocado
- 0.25 teaspoon Ground black pepper
Directions
Step 1
Begin by preparing the cauliflower rice: remove the outer leaves and core from the cauliflower and break it into florets. Place the florets in a food processor and pulse until they resemble rice grains. Transfer the cauliflower rice to a towel, squeeze out excess moisture, and set aside.
Step 2
In a skillet over medium heat, add 1 teaspoon of sesame oil and sauté the cauliflower rice until it is tender, about 5 minutes. Season with a pinch of salt and let it cool.
Step 3
Thinly slice the grass-fed beef into strips. In a bowl, mix beef with coconut aminos, half the sesame oil, minced garlic, and a pinch of pepper. Let it marinate for at least 10 minutes.
Step 4
While the beef is marinating, prepare other fillings. Julienne carrots, cucumber, and slice the red bell pepper thinly. Lightly beat the eggs and cook them in a non-stick pan over medium-low heat, forming a flat omelet. Once cooked, cut the omelet into strips.
Step 5
In the same pan, add the marinated beef and cook over medium-high heat until browned and cooked through, about 5-7 minutes.
Step 6
To assemble the kimbap, lay a sheet of nori on a bamboo sushi mat. Spread an even layer of cauliflower rice over 3/4 of the nori sheet, leaving a margin at the top.
Step 7
Line a small portion of each filling including beef strips, omelet, julienned carrots, cucumbers, bell pepper, and thin slices of avocado along the edge of the cauliflower rice.
Step 8
Use the bamboo mat to roll the nori tightly over the fillings. Use a little water on the edge of the nori to seal the roll. Repeat with the remaining nori sheets and fillings.
Step 9
Once all rolls are assembled, use a sharp knife to slice each roll into bite-sized pieces, wiping the knife with a damp towel between cuts for clean edges.
Step 10
Serve the kimbap immediately or chill in the refrigerator for up to an hour before serving to enhance the flavors.
Nutrition Facts
| Serving size | (1635.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1570.9 |
| Total Fat 103.9g | 0% |
| Saturated Fat 26.1g | 0% |
| Polyunsaturated Fat 15.5g | |
| Cholesterol 532mg | 0% |
| Sodium 3011.5mg | 0% |
| Total Carbohydrate 93.6g | 0% |
| Dietary Fiber 36.3g | 0% |
| Total Sugars 35.9g | |
| Protein 85.5g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 385.2mg | 0% |
| Iron 13.2mg | 0% |
| Potassium 4823.3mg | 0% |
Source of Calories