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PALEO. Please adhere to the instructions well.

This Egg Roll in a Bowl recipe is loaded with Asian flavor and is a Paleo, Whole30, gluten-free, dairy-free and keto recipe to make for an easy weeknight dinner.  From start to finish, you can have this healthy and low-carb dinner recipe ready in under 30 minutes!

Every now and then I will make a recipe and I know it is a success within the first 24 hours.

I promise I’m not being cocky.  There is a method to my madness to prove this theory.

How exactly do I know?

Cohl and I wage leftover war against each other and fight to the egg roll in a bowl finish.

Cabbage is flying around as we elbow our way to the refrigerator for one last bite.

2 Tbsp. Olive oil divided
1 lb. ground turkey or beef 93/7
1 ½ cup sweet onion finely diced
1 cup carrots shredded
½ tsp ginger minced
3 cloves garlic crushed
¼ cup chicken broth
5 cups cabbage cut into ¼-inch shreds
2 Tbsp. coconut aminos or soy sauce, gluten-free*
2 tsp. apple cider vinegar
½ tsp. salt to taste
¼ tsp. pepper to taste
1 tsp. toasted sesame oil
Toasted sesame seeds optional
Green onions optional


  1. In a large saute pan over medium heat drizzle 1 tablespoon olive oil and add ground turkey. Cook for 5-6 minutes, or until turkey is almost cooked through.
  2. Push turkey to the side of the pan and add onion and other tablespoon of oil. Saute for 3-4 minutes. Add shredded carrots, garlic, and ginger and saute for 2 minutes. Stir the vegetables and turkey together.
  3. ……………………..

for full instruction please see:

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