August 10, 2021

Asian Beef & Mango Zoodle Bowl

I am beyond excited to get this recipe out to you. It is a meal you will want to eat over and over. The bowl is full of vegetables, ground beef, flavorful sauce, fresh herbs, and mango. I used the champagne/ataulfo mango because it has the most flavor. This recipe has a longer list of ingredients than most of my recipes, but please don’t be intimidated by that. It is an easy recipe to put together.

Asian Beef & Mango Zoodle Bowl

This dish has everything you want in a zoodle bowl- veggies, mango, protein, and flavor. It's Whole30 and Paleo compatible and makes amazing leftovers.



  • 1 lb. ground beef
  • 1 C shredded carrots
  • 2 green onions, thinly sliced
  • 1 C thinly sliced purple cabbage
  • 2 T lemongrass, minced
  • 1 T ginger root, minced
  • 5 garlic cloves, minced
  • 3/4 C basil leaves, roughly chopped
  • 1 tsp fish sauce
  • 1 lime, juiced
  • 1/4 C cilantro
  • 1/2 C coconut aminos
  • 1 T honey (omit if Whole30)
  • 4 small zucchini, spiralized
  • 2 champagne mangos, sliced
  • 1 T avocado oil
  • 1/2 tsp sea salt

  1. Add the avocado oil to a large sauté pan on medium heat. Once the pan is hot add the garlic, ginger, and lemongrass. Sauté for 1-2 minutes, the mixture should be fragrant but not burnt.
  2. Add the beef and chop it up into small pieces, continue cooking until no pink remains.
  3. Add the carrots, cabbage, green onions (leaving a little out for garnish), coconut aminos, honey (omit on Whole30), lime juice, 1/2 cup basil, and fish sauce. Continue cooking until most of the liquid has cooked down and evaporated about 7-10 minutes.
  4. In a separate large sauté pan, add the zucchini zoodles and sea salt. Sauté until they are tender, about 5-7 minutes. While the zoodles are cooking, stir them occasionally to ensure they cook evenly.
  5. To assemble the bowls, evenly separate the zoodles into 4 bowls and top with the ground beef. Garnish the bowls with cilantro, green onion, remaining basil, and mango slices.


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