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Paleo Egg Roll in a Bowl

  • Author: Mia Zarlengo
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Lunch, Dinner


Paleo egg roll in a bowl. Packed with nutrients, protein, and flavor! 




  • 1 tbsp avocado oil
  • 1 head of 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 (can sub shrimp, grilled chicken, tofu, etc.)
  • 5 green onions, chopped
  • Sea salt + pepper, to taste
  • Dash of red pepper flakes (optional)


  1. Heat a large skillet (make sure it’s big enough for the whole head of cabbage!) over medium heat and add avocado oil.
  2. Once hot, add cabbage and stir to coat in oil.
  3. Stir in carrots, and allow to cook for about 5 minutes, until veggies are slightly softened. Stir frequently.
  4. Add garlic, coconut aminos, sesame oil, and stir. Season generously with salt and pepper.
  5. Allow to cook, stirring occasionally, until veggies are soft. Remove from pan and set aside in a large bowl(try to leave any left over sauce/oils behind to flavor your protein).
  6. Add ground meat to the same pan, season with salt and pepper, and allow to cook until no longer pink. If using another protein, cook however you like (you may need to add a bit of oil to the pan if protein is sticking).
  7. Strain the meat, then add to the bowl with the veggies. Stir, add green onions, enjoy!