Paleo Egg Roll in a Bowl

This recipe was as simple as it looks. If it's 7pm on a Sunday night and you still haven't meal prepped, this is the kind of recipe for you. I even bought already shredded cabbage and carrots, so the only preparation I had to do was slice the onions and grate the ginger. I used ground chicken instead of pork and also added some sliced green onions on top and this meal turned out delicious! I will definitely be making this in the future on weekends where I don't have much time to meal prep. I also want to try the recipe using ground pork and added crushed cashews as well. If you want to serve with Sweet and Sour sauce as the original recipe suggests, try this Paleo and Whole30 approved recipe for the sauce. If you are ever in need of a delicious, one-pot, easy, and fast recipe, this one is a winner!

Paleo Egg Roll in a Bowl
Ingredients:

• 2 tablespoons coconut oil
• 2 tablespoons sesame oil 
• 1 large cabbage, sliced
• 1 large onion, sliced
• 1 cup chopped carrots, about 3-4 medium 
• 1 inch ginger, grated
• 3 cloves garlic, grated or diced
• 1/4 cup coconut aminos 
• 1 1/2 pounds ground pork or chicken 

Directions:

1. Add the oils to a large skillet or wok and heat over medium heat. 
2. Add the cabbage, onion, and carrots and cook until tender, stirring often- about 15 to 30 minutes depending on how big your pan is. 
3. Add the ginger, garlic, and coconut aminos and cook for 5 more minutes. 
4. Add the ground pork, break up with a spatula and cook until fully cooked through, about 10-15 minutes. Stir regularly to evenly distribute. 
5. Serve with sweet and sour sauce if desired. 

​Original recipe found here