Recipe: Paleo Egg Roll Bowl

by JJ Virgin on February 24, 2018

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 24, 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: 3 Servings


1 lb organic free range ground chicken or turkey

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

3 stalks celery

6 oz. shredded green savoy or Napa Cabbage

6 oz. shredded red cabbage

4 oz. shredded carrots

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

2 lbs Baby Bok Choy (cut bottom and separate leaves)

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)


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

2Add ground chicken or turkey, 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.

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Nutrition Facts

Serving Size6 oz (510g)
Total Fat26g
Saturated Fat13g
Trans Fat0g
Total Carbohydrates15g
Dietary Fiber4g

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