September 28, 2021

Beef & Vegetables with a Tahini Sauce

If you have been around my blog for the past couple of years, you may have caught on to my love of hearts of palm noodles. They are the closest thing in the veggie world to an actual noodle that I have found. They come in various shapes and sizes and don’t add any weird flavors when used in a dish like this.

I’ve been trying to expand the types of vegetables I eat weekly, so I incorporated bok choy to this dish. It’s a great way to get greens that stay firm and add flavor. If you’re looking for a one-pan meal that is highly flavorful and packed with nutrients, this is the dish for you.

Beef & Vegetables with a Tahini Sauce

This one-pan dish has everything you want in a meal- veggies, protein, and healthy fats. It's flavorful and Whole30 and Paleo compatible.



  • 1 T avocado oil
  • 1 1/2 lbs. ground beef
  • 1/2 C coconut aminos
  • 2-12oz packages hearts of palm noodles
  • 1 bok choy bunch
  • 2 green onions, thinly sliced
  • 4oz shiitake mushrooms, stems removed and caps sliced
  • 3 T tahini paste
  • 1 1/2 T rice vinegar
  • 1 1/2 T chili oil
  • 4 garlic cloves, minced
  • 1 T minced ginger root
  1. Whisk together the tahini, rice vinegar, 2tablespoons of coconut aminos, chili oil, minced garlic, and ginger in a small bowl. Set the sauce aside.
  2. Bring a small saucepan of water to a boil and blanch the bok choy for 1 minute. It should be tender but not mushy when it’s done. Place the blanched bok choy in an ice bath after.
  3. In a large sauté pan on medium heat, add the avocado oil. Once the oil is hot, add the ground beef, chop it into small pieces, and cook until it’s no longer pink.
  4. Add the mushrooms and continue cooking for 2-3minutes. Drain any excess fat from the pan.
  5. Add ¼ cup and 2 tablespoons of coconut aminos and the hearts of palm noodles to the beef and mushroom mixture. Stir everything together.
  6. Add in the blanched bok choy and the tahini sauce and stir to combine thoroughly.
  7. Top the beef and vegetables with green onions and a drizzle of chili oil.


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