Egg Roll in a Bowl

As I mentioned before, bowl recipes are one of my favorites, because you throw everything together into a bowl and serve it. There is something comforting about it - just me, my bowl and a fork. LOL.
I am a big fan of this one, because I used to love egg rolls but haven’t been able to enjoy them because of my gluten sensitivity. Give it a try and let me know what you think.

Not a mean eater, no worries. I have a meat free version in the notes section.

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Egg Roll in a Bowl
(4 servings - enough for lunches and dinners)

2 tbsps Avocado Oil
1 Yellow Onion (medium, diced)
5 stalks Green Onion (diced)
4 Garlic (cloves, minced)
1 tbsp Ginger (peeled and grated)
1 lb Lean Ground Pork
6 cups Coleslaw Mix
2 cups Bean Sprouts
1/4 cup Coconut Aminos

Heat the avocado oil in a pan over medium-high heat. Add the yellow onion, green onion, garlic, and ginger. Cook for 3 to 5 minutes, stirring frequently, until soft.

Add the pork and break it up as it cooks. Cook for about 7 to 10 minutes, or until cooked through.

Stir in the coleslaw mix, bean sprouts, and coconut aminos. Stir for 5 minutes, or until veggies have softened. Transfer to bowls and enjoy!

No Coconut Aminos - Use tamari or soy sauce instead.
Vegetarian or Vegan - Replace the ground meat with scrambled eggs or tofu.
No Avocado Oil - Use coconut oil instead.

If you have prediabetes, high blood sugar levels or are dealing with insulin resistance, give this paleo/keto recipe a try. You won’t be disappointed, and your health will thank you. For direct help, join my tribe now and get a free ‘Ditch Simple Carbs’ guide. You will be the first to receive more recipes like this, as well as free workouts and tips to deal with stress - all necessary components of dealing with your prediabetes.