Paleo Egg Roll in Bowl
A nutrient-packed paleo dish with ground meat and fresh veggies, offering rich flavors and protein in a convenient, skillet-cooked meal perfect for lunch or dinner.
Equipment
- 1 large skillet big enough to hold one head of cabbage
Ingredients
- 1 tablespoon avocado oil
- 1 head cabbage sliced into strips
- 3 large carrots grated
- 2 garlic cloves minced
- 1/3 cup coconut aminos
- 1 tablespoon sesame oil
- 1 pound ground organic beef turkey, or chicken (or substitute shrimp, grilled chicken, tofu)
- 5 green onions chopped
- sea salt and black pepper to taste
- dash of red pepper flakes optional
Instructions
- Heat avocado oil in a large skillet over medium heat.
- Add cabbage and stir to coat with oil.
- Add grated carrots and cook for about 5 minutes, stirring frequently until veggies soften.
- Stir in minced garlic, coconut aminos, and sesame oil; season with salt and pepper.
- Cook vegetables until soft, stirring occasionally, then transfer to a large bowl, leaving sauce in the pan.
- Add ground meat to the pan, season with salt and pepper, and cook until no longer pink.
- Drain cooked meat and combine it with the vegetables in the bowl.
- Stir in chopped green onions and add red pepper flakes if desired. Serve immediately.
Notes
- Use any preferred protein or plant-based substitute.
- Leave excess sauce in pan to enhance meat flavor.
- Store leftovers refrigerated up to 3 days.