Paleo Egg Roll in a Bowl — On a crisp October afternoon I pulled a steaming skillet toward me, the smell of toasted sesame and browned chicken curling up like the steam from a mug of cider. That moment, cozy and simple, is why this recipe has become a reader favorite: it’s warm, fast, and tastes like fall comfort without any fuss.
Introduction
This Paleo Egg Roll in a Bowl is perfect for home bakers and cooks who love seasonal treats but want a savory, healthy weeknight dinner. It captures the best of an egg roll — cabbage, crisp carrots, ginger, and a savory sauce — all without wrappers. If you enjoy easy skillet meals, try a similar one-skillet option I like for variety: one-skillet Egg Roll in a Bowl. The texture is wonderfully homey, and it’s a blank canvas for fall flavors like toasted seeds or a drizzle of apple-cider reduction.
Ingredients (serves 4)
- 1 lb ground chicken, preferably lean
- 1 medium head of green cabbage, thinly sliced (about 6 cups)
- 2 large carrots, grated
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons coconut aminos
- 1 tablespoon sesame oil
- 1 tablespoon avocado oil (or olive oil)
- 1 teaspoon fish sauce (optional for depth)
- 1/4 teaspoon crushed red pepper (optional)
- Salt and pepper to taste
- 2 green onions, thinly sliced, for garnish
- 1 tablespoon toasted sesame seeds, for garnish
Step-by-Step Instructions
- Prepare ingredients: Thinly slice the cabbage and onion, grate the carrots, and mince the garlic and ginger. Having everything ready makes this a quick, stress-free cook.
- Brown the chicken: Heat the avocado oil in a large skillet over medium-high heat. Add the ground chicken and cook until it’s mostly browned, breaking it up with a spoon. Season lightly with salt and pepper.
- Add aromatics: Push the chicken to one side, add sesame oil if using, then stir in onion, garlic, and ginger. Cook 2–3 minutes until fragrant.
- Veggies go in: Add the cabbage and carrots. Toss to combine and cook until the cabbage wilts but still has a little bite, about 5–7 minutes. If the pan gets dry, splash 2–3 tablespoons water to steam and deglaze.
- Flavor it: Stir in coconut aminos and fish sauce (if using). Taste and adjust with salt, pepper, or a little more coconut aminos for sweetness. Add crushed red pepper for heat.
- Finish and serve: Remove from heat, garnish with green onions and toasted sesame seeds, and serve warm. This dish pairs beautifully with roasted autumn vegetables or a simple side salad.
Tips for Success
- Use a wide skillet so the cabbage can spread and wilt evenly; overcrowding creates steam and soggy results. Also see some bowl-based inspiration like the anti-inflammatory glow bowl if you’re plating with greens.
- Don’t overcook the cabbage — a little crunch keeps texture lively.
- If you prefer a deeper caramelization, cook the chicken slightly longer until bits brown on the bottom, then deglaze with a splash of water or broth.
- For extra autumn warmth, stir in 1/2 teaspoon toasted ground cumin or smoked paprika. For a brighter finish, squeeze a little fresh lime juice before serving. For more nutritious dinner ideas that fit this bowl-style approach, check out these best healthy dinner bowl recipes.
Possible Variations
- Gluten-free: This recipe is naturally gluten-free when you use coconut aminos in place of soy sauce.
- Protein swaps: Ground turkey or minced beef work well if you prefer a different flavor profile.
- Vegetarian twist: Use crumbled firm tofu or sautéed mushrooms in place of the meat and add a splash more coconut aminos.
- Autumn streusel-style topping (seasonal twist): For home bakers who love sweet finishes, try a lightly savory streusel made from chopped toasted almonds, a pinch of brown sugar, and a sprinkle of cinnamon — add just a spoonful on the side to bring a fall-bakery note without overpowering the savory bowl. Also consider pairing the bowl with simple stir-fry techniques from this clean eating chicken veggie stir-fry if you’re expanding the menu.
- Meal-prep friendly: Double the batch and portion into containers for quick reheatable lunches; see ideas in these healthy meal prep bowl recipes.
Storage Recommendations
- Refrigerator: Store in an airtight container for up to 4 days. Reheat gently in a skillet over medium heat with a splash of water to revive the cabbage, or microwave covered for 1–2 minutes.
- Freezing: Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating tip: Add a small squeeze of fresh lime or a drizzle of sesame oil after reheating to brighten flavors.
Conclusion
This comforting Paleo Egg Roll in a Bowl brings the cozy tastes of fall into a quick skillet meal that’s perfect for weeknights or for sharing with guests. For another tested version focused on chicken and Whole30-friendly swaps, see this Paleo Egg Roll in a Bowl with Chicken recipe which offers additional tips and variations.
FAQs
- What makes this dish paleo-friendly?
- The recipe uses whole-food ingredients like ground chicken, cabbage, and coconut aminos instead of soy sauce or refined sugars, keeping it aligned with Paleo principles.
- Can I use ground pork instead of chicken?
- Yes, ground pork works nicely for richer flavor; substitute in equal measure and cook until browned. (Use a halal-certified ground pork alternative if needed.)
- How can I make this recipe spicier?
- Add crushed red pepper flakes, a splash of sriracha, or a diced fresh chili while cooking the aromatics to increase heat.
- Is this safe to meal-prep and freeze?
- Absolutely. Portion into freezer-safe containers and freeze up to 2 months. Thaw overnight and reheat gently on the stovetop for best texture.
Paleo Egg Roll in a Bowl
This quick skillet meal brings the cozy tastes of fall into a flavorful and healthy dish, packed with savory ground chicken, fresh vegetables, and a hint of ginger.
Ingredients
Main Ingredients
- 1 lb ground chicken, preferably lean
- 1 medium head green cabbage, thinly sliced (about 6 cups)
- 2 large carrots, grated
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Sauces and Oils
- 2 tablespoons coconut aminos
- 1 tablespoon sesame oil optional
- 1 tablespoon avocado oil (or olive oil)
- 1 teaspoon fish sauce optional for depth
- 1/4 teaspoon crushed red pepper optional
Garnishes
- 2 green onions thinly sliced, for garnish
- 1 tablespoon toasted sesame seeds, for garnish
Seasoning
- Salt and pepper to taste
Instructions
Preparation
- Thinly slice the cabbage and onion, grate the carrots, and mince the garlic and ginger.
Cooking
- Heat the avocado oil in a large skillet over medium-high heat.
- Add the ground chicken and cook until it’s mostly browned, breaking it up with a spoon. Season lightly with salt and pepper.
- Push the chicken to one side, add sesame oil if using, then stir in onion, garlic, and ginger. Cook for 2–3 minutes until fragrant.
- Add the cabbage and carrots. Toss to combine and cook until the cabbage wilts but still has a little bite, about 5–7 minutes. If the pan gets dry, splash 2–3 tablespoons water to steam and deglaze.
- Stir in coconut aminos and fish sauce (if using). Taste and adjust with salt, pepper, or a little more coconut aminos for sweetness. Add crushed red pepper for heat.
- Remove from heat, garnish with green onions and toasted sesame seeds, and serve warm.
Notes
Use a wide skillet for even wilting of cabbage; don’t overcrowd. For added flavor, consider stirring in cumin or paprika, and finish with fresh lime juice.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 3gSodium: 300mgFiber: 5gSugar: 5g
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