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A Paleo egg roll in a bowl featuring fresh vegetables and seasonings

Paleo Egg Roll in a Bowl

A quick and easy one-pan dish bursting with flavor, featuring colorful veggies and perfectly seasoned meat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Paleo
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp avocado oil For sautéing vegetables
  • 1 head cabbage, sliced into strips Green cabbage works best
  • 3 large carrots, grated For sweetness and texture
  • 2 cloves garlic, minced Adds flavor; toast it for best results
  • 1/3 cup coconut aminos Substitute with soy sauce if necessary
  • 1 tbsp sesame oil Enhances the flavor profile
  • 1 lb ground organic beef, turkey, or chicken Can substitute with shrimp, grilled chicken, or tofu
  • 5 stalks green onions, chopped For garnish
  • Sea salt + pepper, to taste Adjust seasoning as needed
  • Dash of red pepper flakes Optional for spice

Method
 

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

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for about a month. Thaw overnight when ready to enjoy again. Consider adding bell peppers or broccoli for extra crunch.