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Delicious roasted whole cauliflower ready to serve, low carb and keto-friendly dish.
Low Carb Recipes

Savor This Roasted Whole Cauliflower (Low Carb) Recipe That Delights!

by Look My Recipe
written by Look My Recipe

Roasted Whole Cauliflower (Low Carb) is probably my favorite trick for making veggies feel like, well, a main event. Let’s be honest for a sec. When dinnertime rolls around, if you’re anything like me, the idea of slicing another salad makes you want to run for the hills (or at least call for takeout). You crave something hearty, but you’re tired of the same old chicken breast every week. That’s exactly why this roasted whole cauliflower recipe is such a lifesaver in my kitchen. It’s low carb, it’s simple, and you’d swear you ordered it from a five-star restaurant. Plus, there’s not a single boring bite. Seriously, my family actually fights over the last floret (yep, really).

Roasted Whole Cauliflower (Low Carb)

A foolproof whole roasted cauliflower recipe!

I have to share—this roasted whole cauliflower (low carb) recipe is perfect for anyone nervous about cooking a whole head of cauliflower. I get it. The first time I tried this, I imagined it coming out either raw in the middle or just a sad mush. Nope. If you follow these steps, you get a golden, tender, and kinda “wow” centerpiece.

Start by picking a fresh, firm cauliflower—no soft spots. Sometimes I find the best ones at my local farmers market. Give it a good rinse. Pat dry is key. Next, slather it up. Olive oil, garlic, herbs, a sprinkle of salt and pepper (and honestly, if you have some smoked paprika, toss that on too). You want the cauliflower completely coated, like it’s sunscreen at the beach on a hot day. Roast it uncovered till the outside is crisp and the inside is buttery soft.

“This is now my favorite way to eat cauliflower! Even my husband, who says he hates vegetables, went back for seconds. So easy and so delicious.” – Jess, Chicago

Savor This Roasted Whole Cauliflower (Low Carb) Recipe That Delights!

How to make whole roasted cauliflower

Okay, let’s get practical because nobody has time to wade through some epic saga. Preheat your oven to 400°F. Place the whole cauliflower, after you’ve trimmed off the leaves and stem (just enough so it sits flat), onto a baking tray. I like to line it for easier cleanup.

Drizzle generously with olive oil—nothing fancy, just enough to really get every crevice. Rub with minced garlic (messy hands, but go for it), onion powder, and your chosen spices. Salt and pepper, obviously, are non-negotiable.

Roast in the oven for around 50-60 minutes. You’re aiming for a fork-tender center. Sometimes I cover it with foil for the first half, then take it off to brown up the top for that gorgeous color. Rest it for 5 minutes, slice, and serve. See? Nothing complicated, just real, honest food.

Savor This Roasted Whole Cauliflower (Low Carb) Recipe That Delights!

Tips for roasting a whole cauliflower

Now, real talk—this dish is simple, but there are a few tricks I’ve picked up through trial and error. First thing, that pat drying step? Don’t skip it. Wet cauliflower just steams, doesn’t roast, so you’ll miss out on those crispy bits. Been there, regretted that.

You want pretty even roasting, so sometimes I rotate the pan halfway through (especially if your oven is a little moody like mine). If you’re feeding a cauliflower skeptic, try a little parmesan or nutritional yeast on top for the last 10 minutes. It gets melty, golden, and nobody can resist cheesy things.

If your cauliflower is ginormous? A little lower temp, maybe 375°F, just adds 10 minutes and saves you from burnt outsides. Oh, and let the finished head sit five minutes before slicing. Helps keep all those lovely juices in!

Popular substitutions & additions

You know those recipes that feel like punishment if you don’t have every spice in your pantry? This is not that. The basics are oil, salt, and a bit of heat—what you add from there is totally up to you.

Sometimes I swap olive oil for avocado oil. Adds a different, kind of buttery vibe. Instead of plain salt and pepper, you might use garlic salt or even everything bagel seasoning. Got a lemon lying there? Zest a bit over the cauliflower for brightness. Feeling spicy? Smoked paprika and cayenne make this low carb dish extra bold.

Occasionally I’ll make a quick yogurt-tahini sauce for drizzling. Or try pesto, chimichurri, or just a dollop of Greek yogurt with herbs stirred in. If your crowd is all about bold flavors, sprinkle cumin, curry powder, or chili powder on before roasting for a fun twist.

Don’t be afraid to experiment. Honestly, I change it up every other week depending on what fell out of the spice rack when I opened it!

What to serve with roasted cauliflower

Now, this roasted whole cauliflower (low carb) isn’t just a sidekick. It can be the main deal, trust me! Works for lunch or dinner. Here are my favorite ways to round out the meal:

  • Pair it with a big, crunchy salad and a zippy vinaigrette.
  • Serve as a base for grilled chicken or fish (you’ll love it with lemon-dill salmon).
  • Top with toasted nuts and fresh herbs for extra texture.
  • Going full veggie? Serve over quinoa or alongside roasted chickpeas for more staying power.

It also makes amazing leftovers, cold or reheated. I stuff it in wraps, dice it into salads, or just eat with my fingers straight from the fridge. Zero judgment here.

Common Questions

How do I know when roasted whole cauliflower (low carb) is cooked through?
Poke the center with a fork or skewer. If it slides in easily, you’re golden. If it’s tough, give it another 10 minutes.

Can I make this ahead?
Yep, totally. You can roast, let it cool, then reheat at 350°F for about 10-15 minutes.

Does this freeze well?
Honestly, not the best. The texture suffers when thawed. Better to enjoy it fresh or within a couple days.

How do I store leftovers?
Stick it in an airtight container in the fridge for up to three days. Reheat in the oven or microwave. (Sometimes I just eat it cold!)

Can I add cheese or sauces?
Go wild! Sprinkle cheese in the last 10 minutes or serve with a side sauce. It only adds to the fun.

Ready for Some Roasting Magic?

Alright, so I might be a little obsessed with this roasted whole cauliflower (low carb) business—but for good reason. It’s shockingly simple and a total crowd-pleaser, whether you’re feeding veggie lovers or cauliflower skeptics. Remember, the best recipes are the ones you’ll actually make again and again because they’re easy, tasty, and always a win. Give it a try! And if you’re hunting for other cool spins, check out these creative versions over at Whole Roasted Cauliflower (Whole30, Keto, Vegan) – Nom Nom … and this genius Whole Roasted Cauliflower recipe. Your tastebuds (and dinnertime sanity) will thank you!

Roasted Whole Cauliflower (Low Carb)

Roasted Whole Cauliflower

A golden, tender whole roasted cauliflower dish that’s low carb and feels like a main event, perfect for any dinner table.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course, Vegetable
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

For the Roasting
  • 1 whole cauliflower, fresh and firm No soft spots.
  • 2 tablespoons olive oil Can substitute with avocado oil.
  • 3 cloves garlic, minced Rubbed onto cauliflower.
  • 1 teaspoon onion powder
  • to taste salt Essential for roasting.
  • to taste black pepper Essential for roasting.
  • optional smoked paprika Adds flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Remove the leaves and stem from the cauliflower so it sits flat.
  3. Drizzle the cauliflower generously with olive oil, ensuring it’s coated everywhere.
  4. Rub minced garlic, onion powder, salt, and pepper all over the cauliflower.
Roasting
  1. Place the cauliflower on a lined baking tray.
  2. Roast in the oven for 50-60 minutes until fork-tender.
  3. Cover with foil for the first half, then remove to brown the top.
  4. Let it rest for 5 minutes before slicing and serving.

Notes

Pat drying is key; avoid wet cauliflower which leads to steaming. Rotate the pan halfway through for even roasting. For extra flavor, garnish with parmesan or nutritional yeast last 10 minutes of cooking.
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Delicious Mexican Stuffed Peppers (Low Carb) filled with seasoned ground beef and cheese.
Low Carb Recipes

Savor the Flavor: Mexican Stuffed Peppers (Low Carb) Recipe

by Look My Recipe
written by Look My Recipe

Mexican Stuffed Peppers (Low Carb) recipes always seemed kinda intimidating at first, right? If you’re like me and tired of eating the same bland chicken-broccoli combo when you’re watching carbs, you’ve probably searched for something bold and super satisfying. But, it can get tricky to find meals with actual flavor that don’t load up on carbs. I get it. These peppers are like a happy answer to that struggle—quirky, filling, not too much fuss, and just the right amount of spicy kick for dinner. Plus, you can make ’em ahead if you hate cooking on weekdays (which I totally do sometimes, zero shame). Trust me, if you’re new to the world of Mexican Stuffed Peppers (Low Carb), this recipe’s about to knock your socks off.

Savor the Flavor: Mexican Stuffed Peppers (Low Carb) Recipe

How to Make Low Carb Mexican Stuffed Peppers

Alright, roll up your sleeves! First you cut your bell peppers in half and scoop out the seeds (that’s the messy part). While those are sitting pretty, brown up some ground meat—turkey, chicken, or beef all work. Whichever you’ve got is fine. Toss in onion, garlic, and a mountain of spices. I’m talking cumin, chili powder, and paprika if you’re feeling wild. Sometimes I chuck in chopped cauliflower rice (promise, you won’t even notice it’s not the real stuff), some diced tomatoes, then sprinkle in a handful of cheese. Spoon it all into those peppers and bake till they’re soft but not mushy. Extra cheese on top? Obviously.

It’s almost like magic how they fill your house with those amazing smells—almost makes you forget you’re eating low carb. If you want more kick, drizzle some salsa or shake on jalapeño slices. My cousin went wild and dumped hot sauce everywhere (her tongue was fine, don’t worry). Let ’em cool for a sec before digging in or your tongue will need a vacation.

“I made these for a family dinner, and even my carb-loving uncle went back for seconds! This recipe’s a keeper.”

Mexican Stuffed Peppers ( Low Carb)

What Are the Best Bell Peppers to Use?

Here’s something folks don’t talk about enough—your choice of bell pepper is not just about color. Sure, red and yellow look all festive, and I love a rainbow tray for parties, but guess what? The red ones taste sweeter than the green (like, much sweeter). If you like a punchier flavor that isn’t too sweet, the green bell peppers totally work. Orangey ones land somewhere in the middle. If I’m meal prepping for the week, I’ll grab the firmest peppers I can find—nobody likes a sad, wrinkly stuffed pepper on a Tuesday lunch, right?

When it comes to size, go for medium to large. You want enough room for your filling, but nothing too massive or you’ll end up with “pepper boat”—which, hey, maybe not the worst thing, but could be a mess. For this Mexican Stuffed Peppers (Low Carb) recipe, I lean toward red and yellow because they just pop in photos.

One tiny tip: Avoid the thin-walled peppers. They can get soggy fast and just mess with the whole vibe. Your future self will thank you.

Mexican Stuffed Peppers ( Low Carb)

What to Serve with Mexican Stuffed Peppers?

So, you’ve got your Mexican Stuffed Peppers (Low Carb) piping hot and oozy. Now what? Sides time. I keep it simple:

  • Toss together a fresh avocado salad. It’s creamy and cool, and trust me, you need that next to any spicy stuff.
  • Cauliflower rice again, if you want extra veggies or need to bulk up the meal for hungry kids/hubby/yourself.
  • Dollop sour cream or even plain Greek yogurt on the side. Makes everything less spicy if you got a heavy hand with the chili powder.
  • Some people love a crunchy slaw with lime. Super tangy and it totally cuts the richness of the cheese.

Funny story: My brother once tried adding tortilla chips, which technically aren’t low carb, but hey, nobody’s perfect.

Tips for Making This Recipe Perfectly

Alright, wanna know the secret sauce (not actual sauce) for nailing this Mexican Stuffed Peppers (Low Carb) recipe? It all comes down to the bake. Don’t stuff the peppers too full, or the filling could overflow and basically glue itself to your baking sheet. If you can, get your peppers to sit up straight—use a small baking dish so they lean against each other, or wedge in some foil.

Oh, and pre-cook the filling just a bit more than you’d think. Peppers release moisture, so you want a pretty dry mixture to avoid runny soup inside. Cheese is your friend—don’t skimp. If you’re meal prepping, underbake a smidge the first time. Then zap them in the microwave later so they don’t end up chewy and sad.

Don’t be afraid of extra herbs or finishing salt right before serving. Sometimes a squeeze of lime wakes up leftovers, makes ’em taste fresh as the first day. Not kidding.

How to Store Mexican Stuffed Peppers

Got leftovers? Happened to me more than once. First, let the peppers cool down all the way (steam will make ’em soggy in a closed container). Store them in a shallow dish with a tight lid—pop ’em in the fridge, and you’re set for about four days.

If you really want to plan ahead, these Mexican Stuffed Peppers (Low Carb) freeze surprisingly well. Wrap ’em up in foil or a freezer bag. Reheat in the oven or even the microwave. Flavor holds up shockingly well, and texture’s still decent—not quite five-star restaurant, but hey, for leftovers? Pretty dang close.

Lunch the next day is suddenly way more exciting than another cold salad.

Common Questions

Can I make Mexican Stuffed Peppers (Low Carb) ahead of time?
Yep. Prep everything, stuff the peppers, and keep them unbaked in the fridge. Bake when you’re ready. Weeknight dinner, handled.

What protein works best in this recipe?
Lean ground beef, turkey, or chicken. You could even try shredded rotisserie chicken if you don’t want to dirty a pan.

Are these spicy?
Depends on what you toss in. Leave out jalapeños and use mild salsa for kid-friendly, pile on extra chili for more heat.

How do I keep the peppers from getting soggy?
Pre-cook your filling till it isn’t watery, and don’t overbake. Wait till they’re just fork-tender.

Can I make this recipe vegetarian?
Totally. Sub in black beans, corn, and more diced veggies for the meat.

Ready for Your New Go-To Dinner?

Let’s be honest, finding a meal that hits all the low carb marks and still packs a punch like these Mexican Stuffed Peppers (Low Carb) isn’t easy. But now you know how to pick peppers, tweak the filling, and keep your leftovers tasty. If you want more tricks, check out Mexican Stuffed Peppers (Keto, Low Carb) – Our Salty Kitchen for awesome filling ideas. Another solid resource is Low Carb Mexican Stuffed Peppers – Healthy Seasonal Recipes if you want alternative spins. Get creative, have fun, and send me your wildest tweaks. Seriously, once you’ve made these, you’ll wonder how you ever survived without ’em.

Mexican Stuffed Peppers

These Mexican Stuffed Peppers are a spicy, flavorful low-carb meal that’s easy to prepare and perfect for meal prepping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Peppers
  • 4 pieces Bell peppers (red or yellow preferred) Medium to large, avoid thin-walled peppers.
For the Filling
  • 1 lb Ground meat (turkey, chicken, or beef) Choose your preferred type of meat.
  • 1 medium Onion Chopped.
  • 2 cloves Garlic Minced.
  • 1 cup Diced tomatoes Add more if desired.
  • 1 cup Cauliflower rice Optional, can be added for bulk.
  • 1 cup Shredded cheese Extra cheese can be added on top.
  • 1 tsp Cumin
  • 1 tsp Chili powder Adjust for heat preference.
  • 1 tsp Paprika Optional for extra flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Slice the bell peppers in half lengthwise and remove the seeds.
Cooking the Filling
  1. In a skillet, brown the ground meat until cooked through.
  2. Add the chopped onion, minced garlic, and spices (cumin, chili powder, paprika). Cook until onion is soft.
  3. Stir in the diced tomatoes and cauliflower rice. Cook for a few more minutes to combine.
  4. Remove from heat and mix in the shredded cheese.
Stuffing the Peppers
  1. Spoon the meat mixture into each bell pepper half.
  2. Place the stuffed peppers in a baking dish. If necessary, use foil to help them stand upright.
Baking
  1. Bake in the oven for 25-30 minutes until the peppers are tender but not mushy.
  2. Optionally, top with extra cheese and bake for an additional 5 minutes to melt.
Serving
  1. Let the peppers cool for a few minutes before serving. Drizzle with salsa or hot sauce if desired.

Notes

These stuffed peppers store well in the fridge for up to four days. They can also be frozen for longer storage. Reheat before serving. Don’t be afraid to get creative with the filling!
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Easy Egg Roll in a Bowl low-carb recipe with ground pork and cabbage mix
Low Carb Recipes

Quick and Tasty Easy Egg Roll in a Bowl (Low-Carb Recipe)

by Look My Recipe
written by Look My Recipe

If you’ve ever stared into your fridge at 7 pm, brain running on empty, and wondered “what’s left that won’t totally ruin my plan to stay low-carb this week,” I’ve been there. That’s basically how Easy Egg Roll in a Bowl (Low-Carb Recipe) became my weeknight lifeline. Seriously, sometimes you just want Chinese takeout flavors without all the guilt (and without waiting forty-five minutes for delivery). No rolling, no deep frying, none of the hassle. Just a big skillet, a few everyday ingredients, and about twenty minutes. It’s fast, healthy-ish, and foolproof—even when your brain’s a little foggy from the day. Hang tight, let me show you my not-so-secret favorite shortcut dinner.
Easy Egg Roll in a Bowl (Low-Carb Recipe)

What is Egg Roll in a Bowl?

You know how egg rolls taste—crunchy wrapper, bits of pork and veggies stuffed in, dipped in a sweet sauce? Egg Roll in a Bowl takes the inside of an egg roll and skips the greasy outside. All the flavors you crave, way less fuss (and you don’t have to scrape burnt bits off your pan, either, bonus). Basically, the recipe is a stir fry of ground meat—pork’s classic, but chicken or turkey doesn’t argue—and shredded cabbage and carrots. Splash in a little soy sauce, a squeeze of ginger, maybe some sesame oil if you’re feelin’ real fancy. Boom, it’s done.

Folks love this because there are less carbs. Like, almost shockingly fewer carbs. The cabbage stands in for those doughy wrappers, and you get protein, fiber, and all the flavor for dinner. I mean, if you can chop veggies and stir stuff, you can basically make this on autopilot. Give yourself a pat on the back knowing it’s gluten-free too, if you use coconut aminos or tamari instead of regular soy.
Quick and Tasty Easy Egg Roll in a Bowl (Low-Carb Recipe)

Why This Recipe Works

Okay, let’s just say I have zero attention span for complicated recipes on a weeknight. If the directions are longer than my grocery list, I’m out. This recipe is a lifesaver because it manages to be crazy easy, but it always feels a tiny bit exciting.

The main reason? It’s a crowd-pleaser that saves time and money. Instead of wrangling with wrappers or busting out a deep fryer (never happening, not at my house), you just throw everything in a pan. Dinner’s ready before your stomach has time to get mad at you for skipping lunch. Plus, you control what goes in—want to use ground turkey? Go wild. Have a bag of coleslaw mix sitting around? Toss it in and skip all that shredding. Collective sigh of relief.

Plus, did I mention the leftovers reheat like a dream? If you’re into meal prep (or you just forget your lunch like I do), it’ll stay tasty for a few days and never gets that weird soggy vibe. It honestly gives five-star restaurant flavor with zero pretension.

“I started making Egg Roll in a Bowl after a friend suggested it for quick lunches. My picky kids actually ask for seconds—and trust me, that’s rare. Total win!”
— Melissa, busy mom of three

Quick and Tasty Easy Egg Roll in a Bowl (Low-Carb Recipe)

Tips and Substitutions

Let’s get real. No one ever has every single ingredient at 7:15 pm, halfway through this recipe. But! That’s totally fine. Here’s where you get to play mad scientist (or, y’know, desperate home cook).

If you don’t have ground pork, use ground chicken, turkey, or heck—even crumbled tofu. The world is your oyster. Forgot green onions? Chuck in white ones, or skip them, and nobody will judge you (they better not). Got a bag of shredded broccoli stems? Seriously, toss them in. It’s secretly a veggie clean-out recipe, and nobody’s the wiser.

Want to spice it up? I’ll sometimes squirt in a little sriracha or sprinkle in red pepper flakes for more kick. If you’re watching sodium, try low-salt soy sauce or coconut aminos. More of a garlic lover? Double it up, I say. Also, don’t stress if you’re low on sesame oil—the dish lives without it, but it takes on this slightly nutty edge if you have it on hand.

Oh, and if you’re feeling rebellious, add a handful of chopped peanuts at the end for crunch. Sometimes improvising will give you your new favorite version.

How to Make Egg Roll in a Bowl

You want easy? Here goes.

  1. Heat up a drizzle of oil (I use olive or avocado, whatever’s closer) in a big skillet.
  2. Add a pound of ground pork (or turkey, chicken, tofu, whatever). Stir it till it’s all browned and crumbly.
  3. Dump in a bag of coleslaw mix (or shredded cabbage and carrots if you’re fancy).
  4. Splash in a few tablespoons of soy sauce, a drizzle of sesame oil, a clove or two of garlic (minced up), a small chunk of ginger (or ground if that’s what you have), and a sprinkle of green onions.
  5. Stir everything around for maybe seven minutes, till the veggies are soft but still a little crisp. Taste for seasoning.
  6. Pile into big bowls—eat it piping hot.

You can top with a squiggle of sriracha, a handful of sesame seeds, maybe even some cilantro if you’re feeling bold.

That’s it. Fast, cheap, actually fun to eat, and totally forgiving when you zone out watching TikTok and forget to set a timer.

Here’s what I like to do to take it above and beyond—

  • Serve it over steamed cauliflower rice if you want it extra filling.
  • Add a soft-boiled or fried egg on top for richness.
  • Pair it with a quick little side salad if I’ve got more veggies to use up.
  • Pack leftovers in little containers for easy work lunches.

More Low Carb Recipes You’ll Love!

Egg Roll in a Bowl might just steal the spotlight, but if you’ve been on the low-carb bandwagon like me, you’ll want other ideas for lazy weeknights.

Sometimes I make zucchini noodles tossed with garlicky shrimp—sort of like pasta, but you won’t feel heavy after. Or there’s my cheat version of cauliflower fried rice, which soaks up all the saucy bits from main dishes and tastes just as good as takeout. If I have ground beef, I’ll go for lettuce-wrapped tacos with loads of salsa. One time I even tried cheesy broccoli casserole (kids ate it, too, shockingly).

Swapping simple ingredients makes all the difference. You keep the flavor, skip the carbs. Plus, your jeans fit better after, I swear.

Common Questions

Can I freeze Egg Roll in a Bowl?
Yeah, you can. Just note that the cabbage will lose a little crunch when you thaw and reheat. Not the end of the world, but maybe stick to making what you’ll eat in four days or less for max freshness.

Is there a vegetarian version?
Absolutely. Swap out the meat for tofu or use your favorite plant protein. Mushrooms are great, too, if you like things a little earthy.

Can I meal-prep this?
For sure. This is one of those magical low-carb recipes that gets better after a day in the fridge. Divvy it into containers, and you’re the envy of the office lunch crowd.

What if I can’t find sesame oil?
Don’t sweat it. The recipe works with just regular oil, though sesame oil gives that classic flavor punch. If you have a bit of peanut butter or toasted nuts, toss those in for nuttiness.

How can I make this spicier?
Go wild with sriracha, chili-garlic sauce, or a sprinkle of crushed chili. No rules. Your kitchen, your rules.

Let’s Wrap It Up! (Seriously, Try This Tonight)

Egg Roll in a Bowl has quickly become my go-to for fast, healthy-ish, and ridiculously tasty low-carb dinners. It’s flexible, goes from fridge to table fast, and every time I make it I feel like I’ve discovered some brilliant workaround for boring weeknight cooking. If you’re looking for more ideas, check out this great version from Stylish Cravings or try the tasty options at The Girl Who Ate Everything and Hey Keto Mama. Promise, once you try Easy Egg Roll in a Bowl (Low-Carb Recipe), you’ll want it every week. Give it a whirl—you got this!

Easy Egg Roll in a Bowl

A quick and healthy weeknight dinner that captures the flavors of traditional egg rolls without the wrappers, making it low-carb and delicious.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground pork (or ground chicken, turkey, or tofu) Choose based on preference.
  • 1 bag coleslaw mix Or use shredded cabbage and carrots.
  • 2 tbsp soy sauce Use coconut aminos or tamari for a gluten-free option.
  • 1 tbsp sesame oil Optional; adds flavor.
  • 2 cloves garlic Minced.
  • 1 inch ginger Small chunk or use ground ginger.
  • 1 bunch green onions Chopped.
Optional Toppings
  • to taste sriracha For spice.
  • to taste sesame seeds For garnish.
  • to taste cilantro For garnish.
  • 1 soft-boiled or fried egg For richness.

Method
 

Cooking
  1. Heat a drizzle of oil in a large skillet over medium heat.
  2. Add the ground pork (or alternative) and cook until browned and crumbly.
  3. Stir in the coleslaw mix (or shredded cabbage and carrots) until combined.
  4. Add the soy sauce, sesame oil, minced garlic, ginger, and chopped green onions.
  5. Cook for about 7 minutes, stirring occasionally, until the veggies are soft but still crisp.
  6. Taste and adjust seasonings if necessary.
  7. Serve hot, topped with optional garnishes like sriracha or cilantro.

Notes

This dish can be customized with various proteins and veggies. Leftovers reheat well and are great for meal prep. Freeze for up to 4 days for best freshness.
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