If you’re looking for a simple and delicious way to stick to your healthy eating plan, a paleo egg roll in a bowl might be your new favorite dish. This recipe gives you all the flavors of a traditional egg roll, but without the gluten or refined sugars. It’s also quick to put together, so you can whip it up on a busy weeknight without a fuss.
By swapping the usual wrappers for a stir-fry style presentation, you can stay true to your Paleo diet while enjoying a satisfying meal that’s loaded with veggies. Ready to dig in? Let’s get started.
Ingredients
- 1 pound ground pork (or ground turkey, if you prefer)
- 2 tablespoons avocado oil (or preferred cooking oil)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (or ½ teaspoon ground)
- 1 bag (14 ounces) shredded cabbage or coleslaw mix
- 2 carrots, peeled and shredded (skip if your coleslaw mix already includes carrots)
- 3 tablespoons coconut aminos (a Paleo-friendly soy sauce substitute)
- 1 teaspoon sesame oil (optional, for extra flavor)
- Sea salt and black pepper to taste
- Sliced green onions or sesame seeds for garnish (optional)
Directions
- Warm the oil in a large skillet or wok over medium-high heat. Add the ground pork, breaking it up with a wooden spoon, and cook until it’s browned.
- Stir in the onion, garlic, and ginger. Cook for 2 to 3 minutes, or until the onion starts to soften.
- Toss in the shredded cabbage (and any extra carrots, if you’re using them). Stir everything together until the veggies begin to wilt, usually another 3 to 5 minutes.
- Drizzle in the coconut aminos. Mix well so the flavors distribute evenly.
- If desired, add sesame oil for a toasty note. Season with salt and pepper to your liking.
- Remove from heat, then garnish with sliced green onions or sesame seeds for a bright finishing touch.
Nutrition facts
Exact numbers can vary based on portion size and ingredient brand, but here’s a rough estimate per serving (makes four servings):
- Calories: 300
- Protein: 20–22 g
- Fat: 18–20 g
- Carbohydrates: 10–12 g
Because you’re using nutrient-dense ingredients like ground meat and fresh vegetables, each serving packs plenty of protein and fiber. Adjust the seasonings and portion sizes as needed to meet your personal dietary goals.
Final thoughts
This paleo-friendly egg roll in a bowl recipe delivers all the savory goodness of a takeout favorite, minus the hassle and questionable ingredients. You’ll love how quickly it comes together, and it’s perfect for meal prep too. Feel free to experiment with different vegetables—like mushrooms or zucchini—or swap in ground turkey to keep things interesting.
Give it a whirl on your next busy evening, and enjoy the comfort of a hearty meal that aligns with your Paleo lifestyle. You’ve got the flavors, you’ve got the simplicity—now grab your fork and dig in.
Frequently asked questions (FAQs)
-
Can I use a different protein?
Absolutely. Ground chicken, turkey, or even crumbled tofu (if your diet allows) are all excellent options. -
How do I store leftovers?
Store any leftover egg roll mixture in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or in the microwave. -
Is sesame oil essential?
Not at all. Sesame oil adds a signature nutty taste, but you can skip it if you prefer a milder flavor profile. -
Can I make it spicier?
Yes. Add a pinch of red pepper flakes or drizzle on some hot sauce. Adjust the heat level to match your personal taste.
Enjoy your homemade paleo egg roll in a bowl, and feel free to get creative with garnishes and seasonings along the way. Happy cooking!
Ingredients
1 pound ground pork (or ground turkey, if you prefer)
2 tablespoons avocado oil (or preferred cooking oil)
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon fresh ginger, grated (or ½ teaspoon ground)
1 bag (14 ounces) shredded cabbage or coleslaw mix
2 carrots, peeled and shredded (skip if your coleslaw mix already includes carrots)
3 tablespoons coconut aminos (a Paleo-friendly soy sauce substitute)
1 teaspoon sesame oil (optional, for extra flavor)
Sea salt and black pepper to taste
Sliced green onions or sesame seeds for garnish (optional)
Directions
- Warm the oil in a large skillet or wok over medium-high heat. Add the ground pork, breaking it up with a wooden spoon, and cook until it’s browned.
- Stir in the onion, garlic, and ginger. Cook for 2 to 3 minutes, or until the onion starts to soften.
- Toss in the shredded cabbage (and any extra carrots, if you’re using them). Stir everything together until the veggies begin to wilt, usually another 3 to 5 minutes.
- Drizzle in the coconut aminos. Mix well so the flavors distribute evenly.
- If desired, add sesame oil for a toasty note. Season with salt and pepper to your liking.
- Remove from heat, then garnish with sliced green onions or sesame seeds for a bright finishing touch.
