Dinner
Reuben Bowls
Transform the classic sandwich into a gut friendly meal with your corned beef leftovers. Tender beef, tangy sauerkraut and a creamy homemade Russian dressing make this mouthwatering. Served over a hearty base of potatoes instead of bread, it’s a great gluten free twist on our deli favorite.
Reuben Bowls
Transform the classic sandwich into a gut friendly meal with your corned beef leftovers. Tender beef, tangy sauerkraut and a creamy homemade Russian dressing make this mouthwatering. Served over a hearty base of potatoes instead of bread, it’s a great gluten free twist on our deli favorite.
Ingredients
Russian Dressing
- 3/4 cup paleo mayo
- 1/8 cup sugar free ketchup
- 1-2 tbsp horseradish (depending how much of a kick you like)
- 1 tbsp pickle relish
- tsp Worcestershire
- Salt/pepper to taste
For the Bowls
- 1.5 pounds red potatoes, cubed
- Avocado oil
- Salt/pepper to taste
- Leftover corned beef, chopped into bite size pieces
- 1/2 jar Sauerkraut
- Shredded Swiss cheese
Instructions
- Cube potatoes, and lightly coat with avocado oil, salt and pepper. Bake at 400° for 30 minutes.
- Make the Russian dressing by combining all ingredients in a small bowl.
- Heat corned beef and sauerkraut together in a pan.
- Assemble bowls by layering potatoes, shredded Swiss, sauerkraut/corned beef, and Russian dressing (in that order so your cheese melts between the potatoes and corned beef 😉).