Spicy Korean Burrito Bowl with Sriracha Aioli
This Korean flavor inspired bowl has all of the ingredients you crave from Korean BBQ food truck.
Ingredients
- 1 LB ground chicken or beef
- 1 LB cauliflower florets
- jasmine rice
- 2 TBSP Toasted sesame oil
- 4 cloves garlic
- 4 TBSP low sodium soy sauce
- 3 TBSP gochujang paste
- 2-3 TBSP chili crisp oil
- olive oil for roasting
- kimchi for serving
Avocado Mash
- 2 avocados
- 1-2 TBSP lime juice
Sriracha Aioli
- 3 TBSP sriracha
- 2 TBSP mayonnaise
- 1 tsp lime juice
Instructions
- Preheat the oven to 425 degrees
- Onto a sheet tray, add the cauliflower florets and toss in a little olive oil to coat.Roast the cauliflower at 425 degrees for 15-20 minutes. Give the cauliflower a shake about halfway through to evenly brown all the pieces.
- Cook the rice according to package instructions.**Be sure to season the rice with a little salt when cooking it, as well.
- Into a skillet over medium heat, add the sesame oil and garlic and cook for 1-2 minutes. Add in the ground meat and break the meat up with the back of a spoon. Add in the gochujang and soy sauce and stir to coat the meat. Continue to stir the meat until it has browned and the sauce has been absorbed; about 6-8 minutes.
- Before serving make the avocado mash. Add the avocado and lime to a small bowl and mash together with a fork.
- For the sriracha aioli get a separate bowl and add the sriracha, mayo and lime and stir until combined.
- Once the cauliflower is roasted, toss the veggie with the chili oil to coat it all.
- For assembly add a layer of the rice to a bowl, top with a serving of ground meat, the chili oil cauliflower, a spoon of avocado mash, some kimchi and a drizzle of of sriracha aioli.