I love the way a humble weeknight dinner can feel like a hug after a long day. The sizzle of cabbage hitting a hot pan, the sweet whisper of carrots softening, the warmth of sesame and coconut aminos filling the kitchen air — that is my kind of comfort. In the first bite you get crunch, then savory meat, then a little tang that keeps you coming back. Paleo Egg Roll in a Bowl is one of those recipes that makes feeding yourself feel effortless and thoughtful at the same time.

This recipe became my go-to when busy nights met picky appetites and a desire for something bright and nourishing. If you enjoy one-pan meals, you might also like this Avocado Egg Roasted Sweet Potato Bowl, which shares that same cozy simplicity. I’ll walk you through everything from the tools you need to little chef tricks that keep it tasting fresh and vibrant. By the end you’ll have a skillet full of warm, fragrant comfort ready to scoop into bowls and share.

Kitchen Essentials You’ll Need

You do not need a fancy gadget to make this, just a few reliable tools that make the process smooth and satisfying. A roomy skillet gives space for the cabbage to sweat and caramelize without crowding. A good spatula helps you stir and scrape without tearing the vegetables. Sharp knives and a grater keep prep fast. Here are the basics I reach for every time:

Large heavy-bottomed skillet or cast-iron pan
Sharp chef’s knife and cutting board
Box grater or food processor for the carrots
Tongs or a sturdy spatula
Measuring spoons and a small bowl for sauces

I like a cast-iron because it gets hot and holds heat, which helps the cabbage brown a little and develop that toasty flavor. If you prefer nonstick for easier cleanup, that works just fine. For drawer space savers, a hand grater will do, but a food processor with a grater disc speeds things up on busy evenings. If you love a brighter side dish, this recipe pairs nicely with a chilled pasta salad like Italian Tortellini and Veggie Pasta Salad for a picnic or potluck.

Why You’ll Love This Paleo Egg Roll in a Bowl

This dish is the kind of weeknight magic that makes you feel like you put in more effort than you actually did. It has layered textures and familiar flavors without needing wrappers, deep frying, or long prep. The aroma alone is enough to pull the family into the kitchen.

Crunch meets tender. The cabbage starts crisp and ends silky with browned edges.
Sweetness balances umami. Carrots and coconut aminos create a mellow sweetness that pairs with the savory meat.
Fast and forgiving. Cook it all in one skillet and adapt proteins to what you have on hand.
Paleo and approachable. It removes the wrapper but keeps the classic flavors we love.

When you stir the coconut aminos and sesame oil into the pan the scent is cozy and nutty. As the meat browns it releases those meaty aromas that make mouths water. The green onions at the end add a fresh lift and a pop of color. Because it is naturally low in carbs and grain-free, it hits that comfort-food note while still feeling light. I’ve served this for casual family dinners and brought leftovers to friends, and it always feels like a thoughtful, homey meal.

Paleo Egg Roll in a Bowl Ingredients

1 tbsp avocado oil, 1 head of cabbage, sliced into strips, 3 large carrots, grated, 2 garlic cloves, minced, 1/3 cup coconut aminos, 1 tbsp sesame oil, 1 lb ground organic beef, turkey, or chicken (can substitute shrimp, grilled chicken, tofu, etc.), 5 green onions, chopped, Sea salt and pepper, to taste, Dash of red pepper flakes (optional)

In addition to the ingredients above, have these pantry staples on hand for simple adjustments: a splash of broth if you like it saucier, extra sesame oil for finishing, and toasted sesame seeds for garnish. Freshly cracked black pepper and a pinch of salt are all you need to bring the flavors forward. If you like a little brightness, a squeeze of lemon or lime before serving wakes up the whole bowl. For an even easier prep, you can buy pre-shredded carrots or a bag of coleslaw mix, but I love grating my own for texture.

Heat a large skillet over medium heat and add avocado oil.
Add sliced cabbage, stirring to coat with oil and cooking until it sizzles.
Stir in grated carrots, cooking for about 5 minutes until they begin to soften.
Add minced garlic, coconut aminos, sesame oil, and season with sea salt and pepper. Cook until veggies are tender.
Remove the veggie mix and set aside, leaving sauces in the pan.
In the same skillet, add your choice of ground meat, season and cook until no longer pink.
Strain excess fat, if needed, then mix cooked meat back with the veggies.
Add chopped green onions and serve warm.
Preheat your skillet and get your mise en place ready. When the pan is hot but not smoking, add 1 tbsp avocado oil and let it shimmer. You want the oil hot enough that the cabbage sizzles on contact. That sound is your cue that you will get nice color and flavor.
Add the sliced cabbage in an even layer. Stir it gently so each strip gets a light coating of oil. After a minute you should hear the pan sing and see the edges of the cabbage go translucent with a slight golden tint. Keep the heat at medium to avoid burning.
Stir in the 3 large grated carrots. The carrots will look glossy and begin to relax into the cabbage. Cook for about 4 to 6 minutes until they soften and release some sweetness. Look for the carrots to lose their raw bite and for the mixture to smell sweet and vegetal.
Add 2 garlic cloves, minced, then pour in 1/3 cup coconut aminos and 1 tbsp sesame oil. Season with sea salt and pepper to taste and a dash of red pepper flakes if you like heat. Stir well. The aroma will shift to nutty and savory as the coconut aminos deglaze the pan and coat the vegetables. Cook until the veggies are tender but still have a slight bite.
Use a slotted spoon or spatula to remove the veggie mix to a bowl, leaving the flavorful sauces and fond in the pan. This reserved flavor will season the meat beautifully.
In the same skillet, add 1 lb ground organic beef, turkey, or chicken. Season lightly with salt and pepper. Break the meat into small pieces and let it brown without moving it too much at first. You want a good sear for flavor. Cook until no longer pink and juices run clear.
If the meat releases excess fat, carefully strain or spoon off most of it, leaving a little for flavor. Return the cooked vegetables to the pan and fold everything together. The textures should contrast: tender meat, soft but slightly crisp cabbage, and sweet threads of carrot.
Finish by stirring in 5 green onions, chopped, and adjust seasoning. Serve warm. Garnish with extra green onions and toasted sesame seeds if you like. The first spoonful should be warm, savory, and slightly sweet with a hint of sesame.

Fun Variations You Can Try

Swap the protein: Use ground shrimp, diced grilled chicken, or crumbled tofu for different textures.
Add crunch: Top with toasted sliced almonds or chopped cashews for a nutty bite.
Make it saucier: Stir in a splash of chicken or vegetable broth and a teaspoon of fish sauce for depth.
Heat it up: Add more red pepper flakes, sriracha, or a spoonful of chili garlic sauce for a spicy kick.
Veggie boosts: Stir in thinly sliced bell pepper or snow peas toward the end for color and snap.
Low-sodium approach: Use low-sodium coconut aminos and add salt sparingly, then finish with a squeeze of lime for brightness.
Richness variation: For a silkier finish, fold in a tablespoon of ghee or a drizzle of toasted sesame oil right before serving.
Make it sheet-pan style: Roast the cabbage and carrots in the oven while you brown the meat for hands-off caramelization.

These tweaks keep the essence intact while letting you personalize the bowl. Try a version with shredded Brussels sprouts instead of cabbage for a heartier fall twist. If you want a more indulgent take, fold in a soft-cooked egg on top for richness.

How I Love to Serve It

I love to serve this in deep bowls so everyone can tuck in and mix the warm ingredients together. The green onions scattered on top give it that fresh, homey look. For a family dinner I put a platter of lime wedges and extra red pepper flakes in the center so everyone can finish their bowl just how they like it. Texture is everything to me, so I like to add one crunchy element on the side like sliced cucumber or quick-pickled radishes.

For sides I often reach for:

A simple miso soup or clear broth to sip alongside.
A crisp, chilled cucumber salad to contrast the warm bowl.
Extra chopped herbs like cilantro for brightness.

If I am making this for company, I plate it with a small ramekin of toasted sesame seeds and a drizzle of extra sesame oil for that glossy finish. The room fills with those warm aromas and people start to tell their day’s small victories. It becomes a meal that is less about fuss and more about slowing down enough to savor simple, good food.

Helpful Tips from My Kitchen

Don’t overcrowd the pan. Give the cabbage room to brown; if you add too much at once it will steam instead of caramelize.
Grate the carrots finely for even cooking. Larger shreds can stay a bit crunchy unless you cook them longer.
Taste as you go. Coconut aminos are less salty than soy sauce so you may want a pinch more salt at the end.
Use high heat for browning the meat. Let the meat sit for a minute or two before stirring to develop those golden flavors.
Save the fond. When you remove the veggies, the browned bits left in the pan carry intense flavor. Use them to flavor the meat.
Leftovers improve overnight. Flavors meld and the dish tastes even more integrated the next day.
Reheat gently. Warm in a skillet over medium-low with a splash of broth to revive moisture.
For a gluten-free and soy-free pantry, coconut aminos are a gentle, savory swap.

These little habits make a big difference. If you are short on time, buy pre-shredded cabbage or a bag of coleslaw mix. If you want to make it fancy, top each bowl with a soft-boiled egg and a sprinkle of toasted sesame seeds and microgreens.

Important Cooking Reminders

Do not leave hot oil unattended; keep an eye on the heat to avoid burning.
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stovetop with a splash of water or broth to prevent dryness.
Cool cooked food to room temperature before refrigerating to preserve texture.
Use a meat thermometer if unsure; ground poultry should reach 165°F and beef 160°F.
Avoid overcrowding the skillet to allow browning and prevent steaming.
Taste before adding salt; coconut aminos have different saltiness than soy sauce.
If using shrimp or tofu, adjust cooking times to prevent overcooking.

Nutritional Information (Estimated)

This is an estimated snapshot for a serving based on 1 lb ground meat divided into four portions with the listed vegetables and sauces. Expect about 350 to 450 calories per serving depending on the protein used and whether you drain fat. Carbs are low, mostly from cabbage and carrots, usually around 10 to 15 grams. Fat will vary with your choice of meat but typically sits between 20 and 30 grams. Protein is generous thanks to the ground meat, about 25 to 35 grams per serving. For precise tracking, plug your specific brands and portions into a nutrition calculator.

Recipe Details

Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: 30–35 minutes
Yield: Serves 4

Common Questions You Might Have

What protein should I use if I want the leanest option? If you want the leanest final bowl, go with ground turkey or lean ground chicken. They keep the dish light and still take on the flavors nicely. If you choose lean poultry, watch for dryness and add a splash of broth when mixing in the veggies to keep it moist. Shrimp cooks quickly so add it at the end.

Can I make this ahead for meal prep? Yes. This is a great meal-prep recipe. Cook it and cool it quickly, then divide into airtight containers. It will keep well in the fridge for about four days. For freezing, portion into freezer-safe containers and use within two months. Reheat on the stovetop with a little water or broth for best texture.

How can I add more flavor without increasing sodium? Use aromatics and acids. Add extra garlic, a small spoonful of grated ginger, and finish with a squeeze of lime or lemon. Toasted sesame oil added at the end gives a deep nutty note that feels savory without relying on salt. Fresh herbs and a sprinkle of toasted sesame seeds also enhance flavor without bumping sodium.

Conclusion

There is something quietly joyful about a bowl of food that feels both familiar and fresh. The way the cabbage softens but keeps a slight chew, the sweet little threads of carrot, the warm, nutty perfume of sesame and coconut aminos — each bite is a small comfort. Paleo Egg Roll in a Bowl is the kind of recipe that delivers on flavor, simplicity, and the kind of nourishment that sticks with you without weighing you down. It is proof that good food can be fast, healthy, and deeply satisfying.

When I make it I think of small, everyday rituals: setting the table, slicing green onions with a worn knife, and the contented quiet that happens when someone covers their face with both hands and sighs after the first bite. Keep the tools simple, trust your senses, and let the smells guide you. This is a recipe that grows with you. Add what you love, leave out what you do not, and come back to it on nights when you want something warm and easy. Enjoy the bright, savory comfort of Paleo Egg Roll in a Bowl and let it be a favorite in your weeknight rotation.

Paleo Egg Roll in a Bowl

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Paleo

Print Recipe

Description

A comforting, healthy one-pan meal that combines crunchy vegetables with savory meat for a quick weeknight dinner.

Ingredients

Scale

1 tbsp avocado oil
1 head of cabbage, sliced into strips
3 large carrots, grated
2 garlic cloves, minced
1/3 cup coconut aminos
1 tbsp sesame oil
1 lb ground organic beef, turkey, or chicken (or substitute shrimp, grilled chicken, tofu, etc.)
5 green onions, chopped
Sea salt and pepper, to taste
Dash of red pepper flakes (optional)

Instructions

Heat a large skillet over medium heat and add avocado oil.
Add sliced cabbage, stirring to coat with oil and cooking until it sizzles.
Stir in grated carrots, cooking for about 5 minutes until they begin to soften.
Add minced garlic, coconut aminos, sesame oil, and season with sea salt and pepper. Cook until veggies are tender.
Remove the veggie mix and set aside, leaving sauces in the pan.
In the same skillet, add your choice of ground meat, season and cook until no longer pink.
Strain excess fat, if needed, then mix cooked meat back with the veggies.
Add chopped green onions and serve warm.

Notes

For a brighter flavor, squeeze a little lemon or lime before serving. This dish can be easily customized with various proteins and vegetables.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 6g
Sodium: 300mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 4g
Protein: 25g
Cholesterol: 80mg

Keywords: Paleo, egg roll, one-pan meal, healthy dinner, weeknight dinner