There’s something about food in a bowl that feels a little bit more comforting. This bowl makes a delicious dinner but is also great to make at the beginning of the week to divide up for lunches. If there are veggies in this recipe you don’t tolerate, feel free to substitute others. Don’t let the longer ingredient list scare you, this is an easy recipe to make! To make this vegetarian, simply remove the meat and add more vegetables.
PREP TIME: 10 minutes COOK TIME: 30 minutes
2 cups broccoli, steamed
3 tablespoons avocado oil, divided
1 bunch green onions, chopped, green parts only
1 pound ground pork or turkey
1/4 cup finely chopped ginger
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 teaspoon low FODMAP hot sauce (optional)
18 ounces packaged cole slaw (typically a mix of cabbage and carrot)
1/4 cup coconut aminos
2 tablespoons rice vinegar
1 8-ounce can water chestnuts
1 tablespoon sesame oil
1 tablespoon garlic oil
Steam the broccoli and set aside. This can be done in advance.
Warm a small frying pan over medium high heat. Place one tablespoon of avocado oil in the pan. Heat for one minute and then add the two eggs to the oil. Mix the two eggs in the pan to scramble them. Cook, remove from heat and set aside.
Heat a large skillet over medium high heat and then place the remaining two tablespoons of avocado oil in the heated pan.
Add the green onions, sautéing them for a couple minutes until they are soft.
Add the turkey or pork, ginger, salt, pepper and hot sauce. Mix together and cook until pork is cooked through.
Add the cole slaw, coconut aminos, rice vinegar, water chestnuts, egg and broccoli. Mix with the pork mixture and cook until cole slaw mix has wilted and is tender.
Remove from heat and add the sesame and garlic oils. Mix again and serve immediately.