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Hot Dogs on Sweet Potato Buns
Ingredients
Mayo free coleslaw
1
bag of Coleslaw mix
1/2
cup
chopped cilantro
4
Tbsp
Apple cider vinegar
3
Tbsp
Primal Kitchen Foods no sugar added spicy brown mustard
Salt and pepper to taste
2-3
tbsp
olive oil
Caramelized onions
1
yellow onion
1
jalapeno deseeded
1
tbsp
Fourth and Heart California garlic ghee
Salt and pepper
Roasted Broccoli
1
head of broccoli chopped
Couple Sprays of avocado oil
salt and pepper
Hot Dogs
1
package of uncured hot dogs of your choosing
1/2
tbsp
of avocado oil
Sweet Potato Buns
1
Large
Japanese sweet potato peeled
Instructions
Mayo free coleslaw
Add all ingredients to a bowl
Mix
Store in the refrigerator 1 hour to chill before serving
Caramelized onions
Heat your pan with the ghee
Add your sliced onions and diced jalapeƱo with salt and pepper
Cook 10 minutes or until caramelized
Roasted Broccoli
Add all to baking sheet lined with parchment paper
Bake 400F for 20 minutes
Hot dogs
Heat your grill pan with oil
Place your hot dogs on grill pan and cook a few minutes each side
Sweet Potato Buns
Cut you peeled sweet potato vertically into one inch thick slices
Add to a baking sheet lined with parchment paper and bake 400F for 20-25 minutes