Egg Roll Bowl

Ingredients

  • 1 small-medium head of cabbage, chopped into 1″ pieces
  • 1 large carrot, spiralized or thinly sliced
  • 1 tbsp coconut oil
  • 1/3 cup coconut aminos
  • 1 tbsp sesame oil
  • 4 green onions, diced

Directions

  1. Melt the coconut oil over medium high heat
  2. Add the cabbage and carrot
  3. Sautee until soft
  4. Add the coconut aminos and cover
  5. Sautee some more until softer and absorbed
  6. Remove from heat
  7. Add the sesame oil and green onions
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