15 minsLunch

Egg roll bowls with sausage and bean sprouts

Makes: four servings
Makes: four servings


  • 1 lb pork sausage
  • 2 cups white mushrooms, pre-sliced
  • 1 ½ tbsp minced garlic
  • 6 cups shredded cabbage
  • 1 ⅓ cups bean sprouts
  • 1 cup shredded carrot
  • ⅓ cup coconut aminos
  • ¾ tsp ground ginger
  • 2 tsp sesame oil


  1. Remove pork sausage meat from casings. Add to a skillet over medium-high heat and cook, breaking up with a wooden spoon, until browned, about 5 minutes. Transfer to a plate.

  2. Meanwhile, thinly slice white mushrooms. When pork is browned, add white mushrooms and garlic to the empty skillet and cook, stirring occasionally until softened, about 3 minutes.

  3. Add shredded cabbage, bean sprouts, carrot, coconut aminos and ground ginger. Cook another 3 minutes, until vegetables are softened.

  4. Return pork sausage to skillet and cook until meat is cooked through, a few minutes more. Divide into bowls and top with a drizzle of sesame oil.