Egg Roll in a Bowl

Ingredients:

1 lb ground chicken (substitutes: ground turkey or ground pork)
1 1/2 cups white onion, diced
5 cloves of garlic, minced
1 tsp ginger, grated
1 cup carrots, shredded
1 cup red cabbage, shredded
1 cup green cabbage, shredded
1/2 cup green onion, chopped
2 tbs apple cider vinegar (or unflavored rice vinegar)
3 tbs coconut aminos (soy sauce substitute)
1 tsp toasted sesame oil
1 tbs coconut oil
1/2 tsp sea salt
1/4 tsp black pepper
1/2 tsp red pepper flakes
1/4 tsp sesame seeds

Instructions:

Place a medium skillet over medium-high heat and melt 1/2 tbs of coconut oil. Add the ground meat and 1/4 tsp of sea salt to the skillet. Sauté and finely crumble the meat until it is no longer pink and is cooked through. (About 8 minutes). Set aside.

Place a large pan over medium heat and melt 1/2 tbs of coconut oil. Add the onion, garlic and ginger. Sauté until fragrant and the onion is translucent. (About 2 minutes).

Add the sauce (3 1/2 tbs coconut aminos and 2 tbs apple cider vinegar) and spices (1/4 tsp sea salt, 1/4 tsp black pepper, 1/4 tsp red pepper flakes). Add the cooked meat. Sauté for about 2 minutes.

Add all of the cabbage and carrots. Add the green onion (reserve some for garnish). Stir everything together thoroughly and sauté until the cabbage and carrots begin to wilt and soften. (About 3 minutes). Turn off heat. Add the toasted sesame oil and mix everything together thoroughly.

Serve and top with remaining green onion, red pepper flakes and sesame seeds. Enjoy!