Egg Rolls in a Bowl

Ingredients:

2-3 tbsp sesame oil

¼ cup onion, diced

2 tsp fresh garlic, minced

3 stalks celery

1 tsp grated ginger

1 lb. ground beef, lamb, turkey, or cauliflower rice (can also add cauliflower rice in addition to the meat to bulk it up)

1 small bok choy, chopped (optional)

1 (16 ounce) bag coleslaw (cabbage and carrots) mix

cilantro to taste, 1/4 - 1/2 cup

2 green onions, thinly slice

toasted sesame seeds

red pepper flakes, to spice level

salt and pepper, to taste

For the sauce:

1/4 cup coconut aminos

1/4 cup rice vinegar

2 limes, juiced

2 tsp sesame oil

1-2 tbsp honey or monk fruit

1 tsp ground ginger, or to taste

1 tsp onion powder, or to taste

1/2 tsp garlic powder, or to taste

1 tbsp almond butter, organic peanut butter, or other nut butter (optional)

salt to taste (may not need it)

Directions:

Prepare the sauce by combining all sauce ingredients in a bowl. If you like it extra saucey, you can always make more.

In a large wok or skillet, heat the sesame oil and saute onion, minced garlic, and celery until soft. Stir in the grated ginger and a dash of salt. Next, add meat of choice and brown until fully cooked. Salt your meat to taste. Add cauliflower rice if you want to bulk up the meat. If using bok choy, add it in at this time.

Dump in the cole slaw mix and half the cilantro. Cook 2-3 minutes. Add in the prepared sauce. Taste and adjust seasonings and salt levels, if desired. Garnish with the remaining cilantro, green onions, toasted sesame seeds, and red pepper flakes.

Print Options: