EGG ROLL IN A BOWL | PALEO

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! FIGHTING OVER AN EGG ROLL IN A BOWL 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. Ingredients 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 Instructions

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: www.evolvingtable.com

Share this post