I’ve been making egg roll in a bowl for a long time, but I recently updated it and wanted to share! I’m trying super hard to remove dairy completely and soy and wheat. It’s tough, but I’m focusing on one meal at a time.
I have some specific ingredients here, but they can be adjusted as needed.
Here are the ingredients for the egg roll in a bowl:
- Cabbage, shredded
- 1/2 diced purple onion
- 1 tablespoon of olive oil
- 1 large or 2 medium carrots, shredded
- 1 tablespoon shredded fresh ginger
- 1/4 cup toasted sesame oil
- 1/4 cup coconut aminos (or soy sauce if you can gave soy)
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha
- 1 pound grass fed ground beef
- 1 pound natural breakfast sausage (or just ground pork)
Garlic Aioli Sweet Chili Sauce:
- 1/4 cup Primal Kitchen Garlic Aioli Mayo (or just regular mayo)
- 1 tablespoon sriracha
- 1 tablespoon rice vinegar
Here’s how I did it!
- Sauté red onions and ginger in a tablespoon of oil for about 5 minutes.
- Cook the meat in the same pot.
- Put everything together in the pot and stir well.
- Cook for another 5-10 minutes (depending on how soft you prefer your cabbage).
- While this is cooking, mix the mayo, sriracha, and rice vinegar with a whisk. Put into a ziplock bag and cut a corner to be able to squeeze onto your bowl.
- You can serve it over rice!
Let me know if you try it!
Simply Courtney 