Paleo Egg Roll in a Bowl
This Paleo Egg Roll in a Bowl paired with a creamy sauce is an incredibly easy, quick and flavorful Whole30 dinner. This one bowl meal is packed full with protein and is low in carbs. The perfect addition to any Whole30 meal plan!
Servings Prep Time
6 10minutes
Cook Time
30minutes
Servings Prep Time
6 10minutes
Cook Time
30minutes
Ingredients
The Bowl
The Sauce
Instructions
  1. In a large wok or skillet, heat up the oils for a few minutes over medium heat.
  2. Add the onions, carrots and cabbage. Cook until tender, stirring often for about 12-15 minutes. You’ll want everything to be soft and cooked through.
  3. Add the ginger, garlic, coconut aminos and rice vinegar. Continue stirring and cook for another 5 minutes.
  4. Add in the ground meat and lightly season with salt and black pepper. Break up the meat into small piece with a wooden spoon. Continue stirring until the meat has cooked through. This will take about 10 minutes.
  5. Serve warm with some extra coconut aminos as sauce or use the sauce recipe in this recipe… it’s up to you!
Sauce
  1. Combine all of the ingredients in a high speed blender. See the notes and read about the water measurements. This will keep in an airtight container for up to one week in the refrigerator!
Recipe Notes

You may need to add a little bit more water depending on the thickness of your cashew butter. Add more or less to get the sauce to the consistency you would like.