Go Back

Ginger Pork Rice Bowl

This flavorful rice bowl is a quick and easy meal to throw together for lunch or dinner. The fresh ingredients mixed with the roasted flavor of the sweet potato and the savory delicious ginger pork pair perfectly together for a yummy low FODMAP meal.
Prep Time10 mins
Active Time30 mins
Total Time40 mins
Yield: 2

Equipment

  • Baking sheet
  • Small pot
  • Skillet

Materials

  • 1/4 tsp ground ginger 1 tbsp shaved if using fresh
  • t tsp cumin
  • 1 tsp paprika
  • 1 tsp Asafetida
  • salt and pepper to taste
  • 1 tbsp sesame seed
  • 1 tsp sesame seed
  • 2 tbsp olive oil
  • 1 tsp olive oil
  • 1 tbsp coconut aminos
  • 1 tbsp GF ponzu sauce
  • 4 tbsp mayo
  • 1 1/4 cup water
  • 3/4 cup Jasmine rice
  • 10 oz ground pork sub ground turkey or chicken if not using pork
  • 1/2 large sweet potato or two small sweet potatoes
  • 1/3 cup basil
  • cilantro to garnish
  • 1 lime

Notes

Prep all ingredients by cubing sweet potato, zesting and quartering lime, gently tearing basil into smaller pieces.
Pre-heat oven to 400F. While oven is preheating, transfer cubed sweet potato to baking sheet (lined or unlined with foil). Drizzle with 1tbsp of olive oil and sprinkle with 1tsp cumin, 1tsp of paprika, 1/2tsp of Asafetida and salt & pepper. Toss to coat.
While waiting on the oven to preheat, add 1/2tsp of olive oil to a small pot on medium-high heat. Once oil is hot add 1tbsp of sesame seeds to toast until light brown and fragrant.
Once oven is preheated, add sweet potatoes and set timer for 30 minutes tossing at 15 minutes, halfway through.
When sesame seeds are toasted, add rice and stir until combined. Then add 1 1/4cup of water and bring to a boil. Once boiling, cover with lid and turn heat to low to bring to a simmer for 15-18 minutes. When rice is finished, remove from heat and fluff.
While you wait for rice and potatoes, preheat remaining tbsp of olive oil to a skillet on medium heat. Once skillet is hot add your ground pork and break into smaller pieces. When pork start to brown add 1tbsp coconut aminos, 1tbsp GF ponzu sauce, 1/4tsp ginger and remaining 1/2tsp Asafetida. Mix until are spices are combined. Sprinkle with a pinch of salt and pepper. Remove from heat once cooked through and toss in the 1tsp of sesame seed.
While waiting on the remainder of time for sweet potatoes, place 4tbsp of mayo in small bowl. Toss in as much lime zest as you'd like and half of the lime juice. Stir to combine. Add 1tsp of water at a time until drizzle consistency.
Plate in bowl with rice on the bottom, ground pork and sweet potato on top with the garnish of basil and cilantro. Drizzle with sauce and serve with a lime wedge on the side and enjoy!