Step 1

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Step 2

Separately toss the carrots and broccoli in 1 teaspoon of avocado oil each. Lightly sprinkle both with sea salt and black pepper and then sprinkle 1/4 teaspoon of curry powder over the carrots only. Toss again if needed.

Step 3

Arrange the carrots and broccoli on the lined baking sheet and bake at 400 degrees for 20 minutes. Once done, set aside.

Step 4

In a large skillet, add 1 Tablespoon avocado oil and heat on medium/medium-high. Once the skillet is hot, add in your sliced mushrooms. A large skillet should allow them enough room so they aren’t over crowded and can brown. Allow them to cook for several minutes without stirring before flipping them to brown the other side. As they cook season they lightly with salt and pepper.

Step 5

Once the mushrooms have browned on both sides transfer them to a plate and set aside.

Step 6

Using the same large, hot skillet add another Tablespoon of avocado oil and the ground meat.

Step 7

Break up the pork with a large cooking spoon as it cooks. Then add in the coconut aminos and fish sauce. This will act as a deglazer (to maximize flavor) as well as cook into the meat.

Step 8

As the meat finishes cooking add in the garlic powder, ground ginger, salt and pepper and continue stirring until the meat is cooked through.

Step 9

Once the meat is cooked, add back in the mushrooms, carrots and broccoli. Stir to combine and warm everything through. Taste and adjust salt if needed.

Step 10

Serve over basmati rice or cauliflower rice for Paleo and WholeAdd more coconut aminos over the rice, if desired and sprinkle with sesame seeds. Eat and enjoy!