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Paleo Egg Roll in a Bowl

A quick, one-pan meal packed with fresh veggies and protein that delivers the savory goodness of takeout without the guilt.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Paleo
Calories: 300
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 tbsp avocado oil
  • 1 head cabbage, sliced into strips
  • 3 large carrots, grated
  • 2 cloves garlic, minced
  • 5 green onions, chopped
Protein
  • 1 lb ground organic beef, turkey, or chicken Can substitute shrimp, grilled chicken, or tofu.
Sauces & Seasoning
  • 1/3 cup coconut aminos A Paleo-friendly alternative to soy sauce.
  • 1 tbsp sesame oil
  • sea salt + pepper, to taste
  • dash of red pepper flakes (optional) For some kick.

Method
 

Cooking
  1. Heat a large skillet over medium heat and add the avocado oil.
  2. When hot, add the cabbage and stir to coat it in oil.
  3. Stir in the grated carrots and cook for about 5 minutes until slightly softened, stirring frequently.
  4. Add the minced garlic, coconut aminos, and sesame oil, then season generously with salt and pepper.
  5. Cook, stirring occasionally, until the veggies are soft. Remove from the pan and set aside in a large bowl.
  6. Add your ground meat to the same pan, season again with salt and pepper, and cook until it’s no longer pink.
  7. Strain the meat, then add it to the bowl of veggies.
  8. Stir in chopped green onions and enjoy!

Notes

Serve hot and garnish with additional chopped green onions. This dish keeps well in the fridge for up to 4 days and can be frozen for up to 3 months. For variations, use tofu or tempeh instead of meat, or add Sriracha for a spicy twist.