{Keto, Paleo, CleanKeto, Whole30, Detox}

Quick and easy and oh-so-tasty, egg roll bowl is bound to become a new favorite. This tastes just like an egg roll, but without any of the bad-for-you stuff (yes, wheat flour wraps deep fried in nasty vegetable oils, I’m looking at you).

And it’s topped with a scrumptious sesame sauce that also works well on lots of other foods, like salads, fish, baked chicken, and so much more!

This recipe is Whole30, low carb, and Paleo-friendly (ie. CleanKeto), and is also on-plan when you’re doing my 10-Day Detox.

Sesame Sauce
Ingredients
Instructions
  1. Put all ingredients in a glass or ceramic bowl.
  2. Whisk together until well-combined and smooth.
  3. Set aside until ready to use.
  4. Can be made up to a few days ahead.
  5. Store in fridge in airtight glass container or jar.

 

Egg Rolls in a Bowl
Ingredients
Instructions
  1. Mise en place: Gather all your ingredients before beginning, as once you start, it all goes pretty quickly.
  2. Heat a large skillet over medium heat for 1 minute, then add 1 T of oil.

  3. Sprinkle the chicken thighs with salt, pepper, and garlic and onion powders.

  4. Add the chicken to the skillet and cook until browned and cooked through, then set aside.

  5. Add second 1 T of oil to same skillet.

  6. Add the cabbage and cook for 2 minutes, then add half of the scallions, plus the garlic and ginger.

  7. Meanwhile, debone the chicken thighs and dice the meat.
  8. Add the coconut aminos, sesame oil, and hot sauce, if using, to the skillet and stir.

  9. Add the chicken to the skillet, and stir all to combine.

  10. Remove from heat, and serve into bowls.

  11. Drizzle with sesame sauce and sprinkle with remaining scallion slices.

  12. Chī chī chī! (eat up and enjoy your meal).