🔥🥢 Dank Roll Bowl 🥢🔥

Total Time: 25 mins Yield: 4 servings

Ingredients

• 1 lb ground pork (or chicken/turkey for lighter option)

• 1 tablespoon sesame oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)

• 1 (14 oz) bag coleslaw mix (shredded cabbage & carrots)

• 1/4 cup soy sauce (or tamari for gluten-free)

• 1 tablespoon rice vinegar

• 1 tablespoon sriracha or chili paste (optional, for heat)

• 3 green onions, sliced

• 1 tablespoon sesame seeds (optional, garnish)

For infusion:

• RSO or distillate, dosed per serving (see note below)

• 1–2 teaspoons coconut oil or sesame oil (to mix with RSO/distillate for even distribution)

Instructions

1. Prepare Infusion:

   • Warm the coconut oil or sesame oil slightly (not hot, just warm).

   • Mix in your measured dose of RSO or distillate until fully dissolved. Set aside.

2. Cook the Protein (5–6 minutes):

   • Heat a large skillet or wok over medium-high heat.

   • Add sesame oil, then ground pork.

   • Cook until browned, breaking apart with a spatula.

3. Add Aromatics (2 minutes):

   • Stir in onion, garlic, and ginger.

   • Sauté until fragrant.

4. Add Veggies (5 minutes):

   • Add coleslaw mix.

   • Pour in soy sauce and rice vinegar.

   • Stir-fry until cabbage softens but still has a little crunch.

5. Infuse & Finish (2 minutes):

   • Lower heat to medium-low.

   • Drizzle your prepared RSO/distillate oil mixture evenly over the pan. Stir well to distribute.

   • Add green onions and a squeeze of sriracha if desired.

6. Serve:

   • Divide into 4 bowls.

   • Garnish with sesame seeds and extra green onions.

Dosing Note

• Decide how strong you want each serving to be. For example, if you want 10mg per serving, mix 40mg total RSO/distillate into your oil before adding to the skillet.

• Always start low and go slow when dosing.

✅ Quick Tip: This recipe reheats well, making it great for meal prep. Just keep it in an airtight container in the fridge for up to 3 days.