Whole30 Egg Roll Bowl
Today I'm sharing my take on Eggroll Bowl — kosher (of course!) and Whole30 compliant. This dish brings you all the flavor of a classic eggroll, minus the wrapper, and with none of the processed stuff. It’s quick, hearty, veggie-packed, and incredibly satisfying. Perfect for a busy weeknight or meal prep!
Equipment
- 1 Sharp Knife
- 1 Cutting Board
- 1 Large Skillet
- 1 Stirring Spoon or Spatula
Ingredients
- 5 cloves garlic minced
- 1 onion sliced into strips
- 1 red pepper sliced into strips
- 2 small green squash sliced into strips
- ½ large bag shredded cabbage with carrots
- 1 carton white mushrooms sliced
- 1 kilo ground meat beef or turkey both work great
- 1 tbsp almond butter
- splash apple cider vinegar
- Green onion chopped (for garnish)
- Salt to taste
- Pepper to taste
- Ground Ginger to taste
Instructions
- In a large skillet, brown the ground meat over medium heat. Season lightly with salt, pepper, and ginger.
- While the meat is cooking, prep your veggies: slice the onion, pepper, squash, and mushrooms.
- Once the meat is browned, push it to the side of the pan and add a bit of oil if needed. Toss in the onions and garlic and sauté until fragrant.
- Add in the rest of the sliced veggies and cabbage mix. Stir everything together well.
- Drizzle in the almond butter and a splash of apple cider vinegar. Mix to coat and let it cook for 7–10 minutes, stirring occasionally, until veggies are soft but not mushy.
- Taste and adjust seasoning as needed. Top with fresh green onion before serving.
Notes
You can serve this as is for a Whole30 meal or you can serve over rice if not keeping Whole30.