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Avocado Burger Bowl
One of my go to recipes when I was on a version of the Anti-Candida Diet.
Prep Time: 00:00
Cook Time: 00:00
2 tbsp coconut oil
1 pound grass fed ground sirloin
1 medium onion, sliced into half moons
3 small yellow summer squash, cut into half moons
3/4 of a bag of shredded angel hair cabbage
coarse ground black pepper, to taste
himalayan pink sea salt, to taste
1 avocado, sliced
yellow mustard, to taste
1Heat coconut oil in a large skillet over medium-high heat.
2Chop onions and squash into half moons. Add both veggies to the preheated pan and season with salt and pepper to taste. Allow onions and squash to cook to soften, about 3 to 5 minutes.
3Add the ground sirloin to the pan next, stirring with a spoonula to break up the meat. Salt and pepper the meat to taste. Allow meat to cook, 5 to 7 minutes until it's cooked through.
4Once the meat is cooked, add the shredded cabbage to the pan and stir for just a couple minutes, letting the cabbage get slightly softer and incorporate into the dish.
5While the cabbage is cooking, slice the avocado in half, removing the pit, and slicing the meat into slices.
6To assemble, place slices of avocado in the bottom of your bowl. Spoon the cooked meat and veggie mixture over the top of the avocado. Then, drizzle with the yellow mustard for color and flavor.
The yellow mustard I used was Eden Organics, as its made with apple cider vinegar, Anti-Candida Diet friendly food.
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