Ingredients:

For the Corned Beef:

• 1 pound grass-fed beef brisket
• 1 cup water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice

For the Sauerkraut:

• 1 cup homemade or store-bought Paleo-friendly sauerkraut

For the Russian Dressing:

• 1/4 cup Paleo mayonnaise
• 2 tablespoons sugar-free ketchup
• 1 tablespoon finely chopped dill pickles
• 1 teaspoon Dijon mustard

For the Bowl:

• 4 cups cauliflower rice (steamed or sautéed)
• 1 cup sliced cucumbers
• 1/2 cup fresh spinach
• 1 tablespoon ghee or coconut oil for sautéing
• Salt and pepper to taste

Instructions:

For the Corned Beef:

1. In a small bowl, combine salt, pepper, ground coriander, ground cloves, and ground allspice to make the spice rub.
2. Rub the spice mixture evenly over the beef brisket.
3. Place the beef brisket in a slow cooker, add one cup of water, and cook on low for 6-8 hours or until the beef is tender.
4. Once cooked, let it cool and then thinly slice the corned beef against the grain.

For the Russian Dressing:

1. In a small bowl, mix together the Paleo mayonnaise, sugar-free ketchup, chopped dill pickles, and Dijon mustard. Set it aside.

Assembling the Reuben Bowls:

1. In a skillet, heat ghee or coconut oil over medium heat.
2. Add the cauliflower rice and sauté until tender, about 5-7 minutes. Season with salt and pepper.
3. In each bowl, layer the cauliflower rice, sliced corned beef, sauerkraut, cucumbers, and fresh spinach.
4. Drizzle the Russian dressing over the top.