Paleo Egg Roll in a Bowl

A quick and flavorful recipe capturing the essence of traditional egg rolls without frying or wrappers, perfect for busy weeknights.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Paleo

Calories: 350

For the Bowl

1 tbsp avocado oil For sautéing the vegetables.
1 head cabbage, sliced into strips
3 large carrots, grated
2 cloves garlic, minced Toast for extra flavor.
1/3 cup coconut aminos Can substitute with soy sauce.
1 tbsp sesame oil
1 lb ground organic beef, turkey, or chicken Or substitute with shrimp, grilled chicken, or tofu.
5 stalks green onions, chopped For garnish.
to taste sea salt
to taste pepper
dash red pepper flakes Optional for added heat.

Cooking

Heat a large skillet over medium heat and add avocado oil.
Once hot, toss in the cabbage and stir to coat in oil.
Stir in grated carrots and cook for about 5 minutes until slightly softened.
Add minced garlic, coconut aminos, and sesame oil. Season with salt and pepper.
Cook until veggies are soft. Remove and set aside.
In the same pan, add the ground meat and season again with salt and pepper, cooking until no longer pink.
Strain the meat, then combine it with the veggies in a bowl. Stir together, sprinkle with green onions, and enjoy!

Leftovers keep well in the fridge for about 3-4 days. You can freeze it for longer. Add crunchy toppings like nuts or crispy onions for extra flavor.