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.
Ingredients
Scale
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)
Instructions
- Heat the skillet: Heat a large skillet over medium heat and add 1 tablespoon of avocado oil to coat the pan.
- Sauté cabbage: Add the sliced cabbage to the hot skillet and stir to evenly coat with the avocado oil.
- Add carrots: Stir in the grated carrots and cook for about 5 minutes, stirring frequently, until the vegetables are slightly softened.
- 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.
- 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.
- 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.
- 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
