Paleo Egg Roll in a Bowl Recipe

Introduction

This Paleo Egg Roll in a Bowl is a delicious and healthy take on classic egg rolls without the hassle of rolling wrappers. Packed with fresh cabbage, tender ground meat, and savory seasonings, it’s a quick and satisfying meal perfect for busy weeknights.

Ingredients

• 1 tbsp avocado oil
• 1 head of cabbage, sliced into strips
• 3 large carrots, grated
• 2 garlic cloves, minced
• 1/3 cup coconut aminos
• 1 tbsp sesame oil
• 1 lb ground organic beef, turkey, or chicken (can substitute shrimp, grilled chicken, tofu, etc.)
• 5 green onions, chopped
• Sea salt and pepper, to taste
• Dash of red pepper flakes (optional)

Instructions

1. Step 1: Heat a large skillet over medium heat and add the avocado oil.
2. Step 2: Once the oil is hot, add the sliced cabbage and stir to coat it evenly.
3. Step 3: Stir in the grated carrots and cook for about 5 minutes until the vegetables begin to soften, stirring frequently.
4. Step 4: Add the minced garlic, coconut aminos, and sesame oil. Season generously with sea salt and pepper, and stir well.
5. Step 5: Continue cooking, stirring occasionally, until the vegetables are soft. Remove the veggies from the pan and set them aside in a large bowl, leaving any leftover sauce in the pan.
6. Step 6: Add the ground meat to the same pan. Season with salt and pepper and cook until no longer pink, breaking up the meat as it cooks. If using other proteins, cook according to preference, adding a bit of oil if needed.
7. Step 7: Drain any excess liquid from the meat, then combine it with the cooked vegetables in the bowl. Stir in the chopped green onions and serve immediately.

Tips & Variations

• For a spicier dish, add a dash of crushed red pepper flakes or a splash of hot sauce.
• Try swapping coconut aminos for soy sauce if you are not strictly paleo.
• Use ground pork or shrimp for a different protein flavor.
• Serve with a side of cauliflower rice for a complete Paleo meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to preserve texture and flavor, or briefly in the microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian or vegan?

Yes, you can substitute the ground meat with tofu, tempeh, or a plant-based ground meat alternative. Just cook your chosen protein thoroughly before mixing with the vegetables.

What if I don’t have coconut aminos?

If you don’t have coconut aminos, you can use tamari or regular soy sauce as a substitute, keeping in mind this will make the dish non-paleo.

Paleo Egg Roll in a Bowl Recipe

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★★★★★

4.9 from 102 reviews

• Author: Charlotte
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

A delicious and healthy Paleo Egg Roll in a Bowl recipe featuring sautéed cabbage, carrots, and ground meat, seasoned with coconut aminos and sesame oil for a flavorful, low-carb take on traditional egg rolls without the wrapper.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 head of cabbage, sliced into strips
• 3 large carrots, grated
• 2 garlic cloves, minced
• 5 green onions, chopped

Proteins

• 1 lb ground organic beef, turkey, or chicken (can substitute shrimp, grilled chicken, tofu, etc.)

Oils and Sauces

• 1 tbsp avocado oil
• 1/3 cup coconut aminos
• 1 tbsp sesame oil

Seasonings

• Sea salt, to taste
• Black pepper, to taste
• Dash of red pepper flakes (optional)

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Instructions

1. Heat the skillet: Heat a large skillet over medium heat and add 1 tablespoon of avocado oil to coat the pan.
2. Sauté cabbage: Add the sliced cabbage to the hot skillet and stir to evenly coat with the avocado oil.
3. Add carrots: Stir in the grated carrots and cook for about 5 minutes, stirring frequently, until the vegetables are slightly softened.
4. Add flavorings: Mix in minced garlic, 1/3 cup coconut aminos, and 1 tablespoon sesame oil. Season generously with sea salt and black pepper, adding red pepper flakes if desired for heat. Continue cooking, stirring occasionally, until the vegetables are fully softened.
5. Remove and set aside veggies: Transfer the cooked vegetables to a large bowl, trying to leave any leftover sauce or oils behind in the skillet to flavor the protein.
6. Cook the meat: In the same skillet, add the ground meat and season with sea salt and black pepper. Cook until no longer pink, breaking it up with a spatula. If using a different protein like shrimp or tofu, cook accordingly, adding oil if needed to prevent sticking.
7. Combine and serve: Drain excess liquid from the cooked meat, then add it to the bowl with the cooked vegetables. Stir together with the chopped green onions and serve immediately.

Notes

• Feel free to use any ground protein you prefer such as ground chicken, turkey, beef, or vegetarian alternatives like tofu.
• Adjust the amount of red pepper flakes to control the spiciness.
• This dish is naturally gluten-free if using coconut aminos instead of soy sauce.
• For added crunch, top with chopped peanuts or sesame seeds before serving.
• Leftovers store well in the refrigerator for up to 3 days and reheat quickly in a skillet or microwave.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Paleo, American

Keywords: Paleo egg roll in a bowl, low carb egg roll, ground beef cabbage skillet, healthy egg roll recipe, gluten free egg roll