Paleo Egg Roll Bowl
Beef, Pork & Lamb, Main, Poultry
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: 3 Servings
Ingredients
1 lb organic free range ground chicken or turkey
3 tbsp coconut aminos, divided
3 scallions, thinly sliced and divided into green and white
6 oz. shredded green savoy or Napa Cabbage
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 seeds, plus more for sprinkling (white or black)
Directions
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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