Instructions

1. Pre-heat the oven to 400F.
2. Toss the broccoli with fat and salt on a sheet pan massaging the fat into the florets, them spread them out on the sheet pan so they are not crowded.
3. Put the sheet pan while it pre-heats, once it comes to temperature set a time for 20 minutes.
4. In the meantime heat a large skillet over medium heat, when it comes to temperature add in the fat.
5. Crumble the ground beef into the skillet and add in the salt and garlic. Stir, breaking up with a whisk until browned and crumbly. Add in the coconut aminos and bring the heat up to high.
6. Cook, stirring occasionally until dark brown and crispy.
7. While that cook set a small saucepot over low heat.
8. Melt the fat than the sunflower seed butter, stirring until smooth.
9. Add in the bone broth, salt, aminos and ground ginger, stir until well combined, and a dark tan.
10. Remove from the heat and stir in the lemon juice and stir until it’s smooth again.
11. Mix in the green onion. Set aside.
12. To assemble the bowls make a bed of baby spinach in 4 large bowls. Spoon ground beef into each of the bowls. Add in the broccoli florets and spoon the sauce over everything. Dig in!