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Egg Roll in a Bowl (Paleo · Keto)

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A quick and easy deconstructed egg roll in a bowl made with ground turkey, cabbage, and carrots, seasoned with garlic, ginger, soy sauce, and sesame oil. Perfect for low-carb, keto, or paleo diets.

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 pound ground turkey
  • 1 small sweet onion, finely diced
  • 1 cup shredded carrots
  • 3 garlic cloves, finely minced
  • 1 teaspoon fresh ginger, finely minced
  • ¼ cup chicken broth
  • 1 small head cabbage (about 8 cups shredded)
  • 3 tablespoons soy sauce or tamari
  • 1 tablespoon rice vinegar
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon toasted sesame oil
  • Optional toppings: cooked white rice, green onions, toasted sesame seeds, sriracha mayo

Instructions

  1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add ground turkey and cook for 5–6 minutes, breaking it up until nearly done.
  2. Push turkey to one side and add remaining olive oil and diced onion. Cook for 3–4 minutes until softened.
  3. Stir in carrots, garlic, and ginger; cook for 1–2 minutes until fragrant.
  4. Pour in chicken broth and scrape any browned bits from the pan bottom.
  5. Add shredded cabbage, soy sauce, rice vinegar, salt, and pepper. Stir to combine, then cover and reduce heat to medium‑low. Cook for 12–15 minutes until cabbage is tender.
  6. Remove lid, stir in sesame oil, and adjust seasoning.
  7. Serve hot—over cauliflower rice or with white rice if not keeping it low‑carb—and top with green onions, sesame seeds, or sriracha mayo as desired.

Notes

  • Use tamari or coconut aminos for gluten-free version.
  • Coleslaw mix can be used as a shortcut for cabbage and carrots.
  • Add a fried or poached egg on top for extra richness.
  • To make vegetarian, substitute turkey with tofu or chickpeas.
  • Refrigerate leftovers for 3–4 days; avoid freezing.

Nutrition

Find it online: https://cookedbysarah.com/egg-roll-in-a-bowl-paleo-%c2%b7-keto/