Recipe: Paleo Egg Roll Bowl

In the time it takes to order and pick up takeout, you can make a delicious, healthy version at home!

This Paleo Egg Roll Bowl is free of all the main culprits that cause inflammation, including gluten, dairy, and soy. It also leaves out the added sugar and preservatives that are so often a part of restaurant meals.

Instead of a deep-fried egg roll wrapper, you get all the delectable fillings, including your choice of chicken or pork and plenty of metabolism-boosting veggies. In addition to the usual cabbage and carrot, this recipe features mushrooms and zucchini for added fiber and nutrients.

Not only will you feel better after eating it, it tastes better, too – there’s plenty of delicious, fresh flavors, including sesame, ginger, and garlic. Best of all, it’s done in under 30 minutes, so you can get on with your night!

If you’re not eating Paleo, feel free to have your bowl with a serving of gluten-free, corn-free noodles or brown rice for added fiber and protein. You can also tailor the amount of chile flakes to your own taste. Enjoy!

Paleo Egg Roll Bowl

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February 23, 2018

Try a healthy version of Chinese takeout, with this gluten-free, soy-free Paleo Egg Roll Bowl recipe – so simple and full of delicious Asian flavor!

  • Prep: 5 mins
  • Cook: 25 mins
  • Yields: 4 Servings

Ingredients

1 lb organic free range chicken breast or pastured pork loin, cut into bite-size cubes

3 tbsp coconut aminos, divided

2 tbsp coconut oil, divided

2 tsp grated fresh ginger

3 cloves garlic, minced

3 scallions, thinly sliced and divided into green and white

8 oz. coleslaw mix with shredded cabbage and carrot

4 oz. organic mushrooms, thinly sliced both lengthwise and crosswise to create rectangles

1 organic zucchini, cut into thin 2”-long rectangles

1 tbsp sesame oil

1 tbsp rice vinegar

1 tbsp sesame seeds, plus more for sprinkling (white or black)

1/2 tsp ground black pepper

dash crushed red pepper flakes (optional)

Directions

1Heat 1 tablespoon of coconut oil in large skillet over medium-high heat.

2Add chicken or pork cubes, 1 tablespoon of coconut aminos, the grated ginger, garlic, and the white parts of the sliced scallions.

3Cook while stirring until meat is cooked through and lightly browned, 7-9 minutes.

4Add remaining tablespoon of coconut oil, remaining 2 tablespoons aminos, and the rest of the ingredients.

5Cook and stir over medium heat until veggies are tender, 10-15 minutes.

6Taste for seasoning, then top with a final sprinkle of sesame seeds.

Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.

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