Egg Roll in a Bowl



  • 1 tbsp extra virgin olive oil
  • ½ onion, chopped
  • 1 pound organic ground chicken, turkey, beef, or pork (you choose!)
  • 2 garlic cloves, minced
  • 1 tsp fresh ginger, minced (if you don’t have fresh ginger, you can also try it with ground ginger – flavors are slightly different but it will work!)
  • 1 tbsp sesame oil
  • 1 tbsp apple cider vinegar
  • ¼ cup coconut aminos
  • 1 cup Broccoli Slaw
  • 1 12-oz bag tri-color coleslaw
  • Garnish: chopped scallions & sesame seeds

Coconut Cauliflower Rice

If desired, make this side while waiting for the egg roll in a bowl veggies to get tender. 


  1. Heat olive oil in a large skillet over medium heat. Add onions and sauté until fragrant, about 2-3 minutes.
  2. Add ground meat of your choice and cook, breaking up the meat as you sauté until it’s just barely pink and almost cooked through.
  3. Add sesame oil, apple cider vinegar, coconut aminos, garlic, ginger, broccoli slaw and coleslaw mix. Mix well to combine and continue to stir and cook until cabbage is wilted and meat is fully cooked through, about 5-7 more minutes.
  4. Season to taste with salt and pepper.
  5. Remove from heat and garnish with chopped green onions and sesame seeds.
  6. Enjoy as is, or optional, serve with iceberg or butter lettuce for lettuce wraps or over warm coconut cauliflower rice.

Coconut Cauliflower Rice

  1. In a large skillet or pot, warm 1 tbsp extra virgin olive oil over medium-high. Add the cauliflower rice.
  2. Season cauliflower rice with salt and sauté for about 5 minutes. Then pour in the coconut milk and stir it into the cauliflower rice. Let it come to a boil and continue to cook until the coconut milk reduces and the “rice” thickens a bit, about 5 more minutes. Taste and add salt if needed. Serve with Egg Roll in a Bowl!


Optional: iceberg or butter lettuce to create lettuce wraps or a side of Coconut Cauliflower Rice (recipe below)… or just serve as is!

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