Beef Slaw Bowl

We have been eating a lot of
"dinner-in-a-bowl"-type meals lately.

Tonight I had some ground beef and a meal that needed preparing, but not a lot of inspiration.  My Google search led me down a rabbit hole of recipe ideas for something called "crack slaw."  Interest peeked!

This is my version of what appears to be a protein-rich, delicious slaw of beef, cabbage, and garlicky-ginger goodness that we served over spinach and alongside some roasted sweet potatoes.

This was so delicious and quick to make. Sadly, no leftovers, but I'm guessing it reheats well and might even taste good cold.

Gather:
1lb ground beef
Medium red onion, sliced thinly
2-4 large cloves of garlic, chopped
A generous knob of ginger root, grated
1 tablespoon each of chili-garlic hot sauce, onion powder, and garlic powder
2 tablespoons each of maple syrup and sesame oil
3 tablespoons of soy sauce
1 (397g bag) of coleslaw
(this saved some prep-time chopping--feel free to sub in an equal amount of chopped cabbage and shredded carrot)

Do It:
Brown the beef, onions, and garlic together in a skillet.  I had just enough fat from the beef to saute the onion and garlic and did not need to add or drain any fat from the pan.

Once the beef is starting to brown, add everything else to the skillet and saute until the cabbage is soft and the mixture is fragrant.

Line a bowl with a handful of fresh, chopped spinach, spoon your meat on top, and surround with roasted sweet potatoes.  The greens start to wilt a bit underneath the warm slaw.

Other similar recipes subbed in ground pork or leftover shredded pork for the beef and added green onion for more of an "egg roll-in-a-bowl"-type of a dish, which also sounds delicious. (Perhaps served with a handful of thin rice noodles and greens?)