Paleo Egg Roll in a Bowl Recipe
Introduction
This Paleo Egg Roll in a Bowl is a quick, flavorful dish that captures the essence of an egg roll without the wrapper. Packed with fresh vegetables and your choice of protein, it’s a perfect weeknight meal that’s both healthy and satisfying.
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
- Step 1: Heat a large skillet over medium heat and add the avocado oil. Make sure the skillet is large enough to hold the whole head of cabbage.
- Step 2: Once the oil is hot, add the sliced cabbage and stir to coat it evenly with the oil.
- Step 3: Stir in the grated carrots and cook for about 5 minutes, stirring frequently, until the vegetables are slightly softened.
- Step 4: Add the minced garlic, coconut aminos, and sesame oil. Season generously with sea salt and pepper, then stir to combine.
- Step 5: Allow the vegetables to cook, stirring occasionally, until they are soft. Remove the vegetables from the pan and set aside in a large bowl, leaving behind any sauce or oil in the pan.
- Step 6: Add the ground meat to the same pan, season with salt and pepper, and cook until no longer pink. If you are using another protein, cook it according to your preference, adding a bit of oil if needed to prevent sticking.
- Step 7: Drain any excess liquid from the cooked meat, then transfer it to the bowl with the vegetables. Stir together, add chopped green onions, and serve immediately. Enjoy!
Tips & Variations
- For a vegetarian option, substitute ground meat with tofu or tempeh and cook until browned.
- Add a dash of red pepper flakes for a spicy kick.
- Use napa cabbage for a milder, sweeter flavor.
- Top with toasted sesame seeds for extra crunch and flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or microwave until heated through, stirring occasionally to maintain texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular soy sauce instead of coconut aminos?
Yes, regular soy sauce can be used as a substitute, but keep in mind it is less sweet and contains gluten unless you use a gluten-free version.
What other proteins work well in this recipe?
This dish is versatile—shrimp, grilled chicken, or tofu all work well. Just adjust cooking times based on your protein choice.
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Paleo Egg Roll in a Bowl Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A flavorful and healthy Paleo Egg Roll in a Bowl recipe that combines tender sautéed cabbage and carrots with savory ground meat, seasoned with garlic, coconut aminos, and sesame oil. This dish is an easy, low-carb alternative to traditional egg rolls, perfect for a quick weeknight dinner.
Ingredients
Produce
- 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 & 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: Warm a large skillet over medium heat and add 1 tablespoon of avocado oil, ensuring the pan is big enough to hold the entire head of cabbage.
- Cook cabbage: Once the oil is hot, add the sliced cabbage to the skillet and stir to coat it evenly with the avocado oil.
- Add carrots and soften veggies: Stir in the grated carrots and cook for about 5 minutes, stirring frequently, until the vegetables are slightly softened.
- Season veggies: Add the minced garlic, coconut aminos, and sesame oil to the pan. Stir to combine, then season generously with sea salt and black pepper. Optionally, add a dash of red pepper flakes for heat.
- Finish cooking veggies: Continue cooking the vegetables, stirring occasionally, until they are tender and fully cooked. Remove the veggies from the pan and place them in a large bowl, leaving behind any remaining sauce or oils to flavor the protein.
- Cook the protein: Add the ground meat to the same skillet, season with salt and pepper, and cook until no longer pink. If using a different protein like shrimp, grilled chicken, or tofu, cook according to preference, adding a little oil if necessary to prevent sticking.
- Combine and serve: Drain excess liquid from the cooked meat and add it to the bowl with the cooked veggies. Stir well to combine everything evenly, add the chopped green onions for freshness, and serve immediately.
Notes
- For a vegetarian or vegan version, substitute ground meat with tofu or tempeh.
- Adjust red pepper flakes to your preferred spice level or omit for a milder dish.
- Leftover sauce and oils provide extra flavor; try not to discard too much when transferring veggies.
- This dish pairs well with cauliflower rice or can be enjoyed as is for a low-carb meal.
- Use organic and grass-fed meat options for the best Paleo compliance and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Paleo, Asian-inspired
Keywords: Paleo egg roll in a bowl, low carb egg roll, healthy egg roll recipe, paleo dinner, gluten free main dish, ground meat recipe, stir-fry vegetables
