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
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.
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.
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.
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.
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!