Name: Egg Roll in a Bowl (Paleo, Whole30)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3
Ingredients: 1 Pound Lean Ground Pork or Ground Turkey; 10 oz Coleslaw Mix (I used a Kale Slaw that had shredded green and purple cabbage, kale and carrots); 2 Teaspoons Avocado or Olive Oil; ½ Onion, Diced; 2 Cloves Garlic, Minced; 3 Tablespoons Coconut Aminos; 1 Teaspoon Sesame Oil; 1 Teaspoon Fish Sauce (Make sure it has no added sugar if you’re on Whole30); 1 Teaspoon Fresh Chopped Ginger (or ¼ Teaspoon Ground Ginger); Salt and Pepper to Taste

Description

This Egg Roll in a Bowl recipe is an easy one-pan meal that is delicious and perfect for weeknight dinners or meal prep! Bonus: it’s Whole30 friendly.

Ingredients

1 Pound Lean Ground Pork or Ground Turkey
10 oz Coleslaw Mix (I used a Kale Slaw that had shredded green and purple cabbage, kale and carrots)
2 Teaspoons Avocado or Olive Oil
½ Onion, Diced
2 Cloves Garlic, Minced
3 Tablespoons Coconut Aminos
1 Teaspoon Sesame Oil
1 Teaspoon Fish Sauce (Make sure it has no added sugar if you’re on Whole30)
1 Teaspoon Fresh Chopped Ginger (or ¼ Teaspoon Ground Ginger)
Salt and Pepper to Taste

Instructions

In a large skillet, heat the olive oil over medium heat. Add the onion and saute until translucent.
Add the garlic, ginger, and ground meat to the pan. Break up the meat until it’s cooked through and no longer pink.
Add the vegetables to the pan and saute until they begin to wilt. If your pan is full, you can cover the pan and let the vegetables steam for a few minutes to cook down a bit.
Once the veggies are cooked to al dente, add the coconut aminos, sesame oil and fish sauce. Stir to combine. Taste to determine how much salt/pepper you would like to add. Serve immediately.