Description
Paleo egg roll in a bowl packed with nutrients, protein, and flavor for an easy healthy lunch or dinner.
Ingredients
- 1 tbsp avocado oil
- 1 head 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
- 5 green onions, chopped
- Sea salt and pepper, to taste
- Dash of red pepper flakes (optional)
Instructions
1. Heat a large skillet over medium heat and add avocado oil.
2. Once hot, add cabbage and stir to coat in oil.
3. Stir in carrots and cook for about 5 minutes until vegetables are slightly softened, stirring frequently.
4. Add garlic, coconut aminos, sesame oil, and season generously with salt and pepper.
5. Cook, stirring occasionally, until vegetables are soft. Remove from pan and set aside in a large bowl, leaving excess sauce in the pan if possible.
6. Add ground meat to the same skillet, season with salt and pepper, and cook until no longer pink.
7. Drain excess fat if needed, then add cooked meat to the bowl with the vegetables.
8. Stir everything together, add chopped green onions, and serve warm.
Notes
You can substitute the ground meat with shrimp, grilled chicken, or tofu.
Add red pepper flakes for a spicy kick.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Stovetop
- Cuisine: Paleo
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 70mg