Bison Egg Roll in a Bowl

Paleo, Low Carb, Whole 30, FODMAP

Prep Time: 5 minutes     ||      Cook Time: 25 minutes     ||     Serves: 4 Servings

Note: If you have no sh*ts given about paleo, feel free to use soy sauce instead of coconut aminos. Heck, go nuts and use tamari if you want! 


  • 2 tbsp. sesame oil (my favorite) 
  • 3 cloves garlic, minced (omit for FODMAP) 
  • 1/2 cup onion, diced (switch to 1/2 cup leek for FODMAP)
  • 1 lb ground bison (or any ground meat)
  • 1/2 tsp ginger, grated
  • sea salt & black pepper, to taste
  • 1 tbsp. Sriracha sauce, more to taste (my favorite) 
  • 14 oz of coleslaw (my recipe) 
  • 3 tbsp. Coconut Aminos or soy sauce (my favorite) 
  • 1 tbsp. rice wine vinegar (my favorite) 
  • 2 tbsp. toasted sesame seeds (my recipe)


  1. Heat sesame oil in a large skillet over medium/high heat. 
  2. Add garlic (omit for FODMAP), onion (or leeks for FODMAP), & white portion of green onions. Sauté until the onions are translucent & garlic if fragrant. 
  3. Add ground bison, grated ginger, sea salt, black pepper & Sriracha. Sauté until the bison is cooked through. 
  4. Add the coleslaw, coconut aminos, & rice wine vinegar. Sauté until the coleslaw is tender. 
  5. Top with green onions and sesame seeds before serving.