Egg Roll Bowl (Paleo, Low-Carb, Gluten Free)


As you know by now, I love eating healthy, but I’m not someone who can eat the same grilled chicken and steamed vegetables every night. I need flavor and variety! However, I want flavor and variety with clean ingredients and while being being gluten free and relatively low-carb. Basically, when you find a good one, you “roll” with it!

Queue these egg roll bowls! They’re absolutely delicious, packed with flavor, and a great way to sneak in some veggies you may not eat often (cabbage anyone?). They’re also low-carb, paleo, and gluten and soy free. Here are the deets!


2 tablespoons avocado oil
1 medium white onion, diced
4-8 cloves garlic, minced
1-2 teaspoons grated fresh ginger or ginger paste
1 lb. ground pork (ground beef and chicken work great as well!)
1/2 cup coconut aminos (what I recommend in place of soy sauce to keep it gluten & soy free)
2 tablespoons unseasoned rice wine vinegar
1 teaspoon toasted sesame oil
1/2 teaspoon red pepper flakes
1/2 teaspoon sea salt
6 cups green & purple cabbage, chopped
1 cup shredded carrots
1/2 cup sliced green onions


  1. Heat 1 tablespoon of your avocado oil in a large skillet over medium-high heat and cook your ground pork. Once cooked through, set aside.

  2. In your same pan, heat another tablespoon of avocado oil over medium-high heat. Once hot, add the onion and garlic and saute for 2-3 minutes until the onion is translucent.

  3. Stir in the ginger, then add the pork, coconut aminos, vinegar, sesame oil, red pepper flakes, and salt. Stir to combine and cook for 2 minutes, until the sauce begins to bubble.

  4. Add the cabbage, carrots, and green onions to the pan and toss to coat in the sauce. Cook for 3-5 minutes, stirring occasionally, until the cabbage and carrots are wilted.

  5. Serve and enjoy! Optional: top with sesame seeds and/or a bit of sriracha (although it already has a bit of heat).

Like I mentioned above, this is a super flavorful dish, but I usually add a tiny bit more of each seasoning and add the high end of the garlic. I mean, can you ever have too much garlic??

If you try this recipe, please tag me in your Instagram story so I can see it and repost! xo

PS - I adapted this recipe from a screen shot on my phone (from someone’s Instagram story) and unfortunately I haven’t been able to identify the original source. So to some lovely person out there, I apologize and would give you credit if I could!