Go Back
Whole30 Egg Roll Bowl Paleo Recipe

Whole30 Egg Roll Bowl Paleo Recipe - Grandma's Tasty Recipes

I can’t remember the exact moment I first discovered the joy of the Whole30 Egg Roll Bowl. It was one of those divine accidents in the kitchen, born from a need to use up leftovers and a craving for takeout. 
The result? A dish that makes you feel like you’re biting into a classic egg roll but without the guilt. It’s like having your cake and eating it too—except this time, it’s a savory bowl packed with wholesome ingredients!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6
Course: Main Course
Cuisine: Keto
Calories: 492
Ingredients Method Notes

Ingredients
  

Egg Roll Bowls:
  • 1 1/2 Tbsp avocado oil, divided
  • 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces or strips
  • 66-7 cups shredded vegetable slaw mix, or a blend of shredded cabbage, carrots, and Brussels sprouts
  • 3 garlic cloves, minced
  • 1 bunch scallions, thinly sliced — separate the white/light green parts from the green tops
  • 3 Tbsp coconut aminos
  • 1 1/2 Tbsp sesame oil
  • 1 tsp toasted white sesame seeds
  • Sea salt and freshly ground black pepper, to taste
  • 1/2 tsp onion powder
  • Pinch of cayenne pepper optional, for mild heat
  • 2 tsp fresh ginger, peeled and grated or minced about 1” piece
Sesame Aioli:
  • 2 garlic cloves, finely minced or substitute with 1 tsp garlic powder
  • 1/2 cup homemade mayonnaise or store-bought paleo-friendly mayo
  • 1/2 tsp finely grated fresh ginger new addition for subtle warmth and zest
  • 3 tsp 3 Whole30-approved hot sauce
  • 1 1/2 tsp fresh lime juice
  • 2 tsp toasted sesame oil

Method
 

  1. Let’s break down the preparation process step by step to ensure you nail this dish on your first attempt!
Step 1: Prepare Your Ingredients
  1. Start by gathering all of your ingredients. Cut the chicken thighs into bite-sized pieces. Mince the garlic and ginger, and slice the scallions, separating the white parts from the green tops. Setting everything up beforehand makes cooking a breeze.
Step 2: Cook the Chicken
  1. In a large skillet, heat 1 Tbsp of avocado oil over medium-high heat. Once hot, add the chicken. Season it with salt, pepper, onion powder, and cayenne (if using). Cook until the chicken is browned on all sides and fully cooked, about 5-7 minutes. Use a meat thermometer to ensure it hits 165°F for food safety.
Step 3: Add the Vegetables
  1. Add the remaining 1/2 Tbsp of avocado oil to the skillet. Toss in the minced garlic, white parts of the scallions, and the shredded vegetable slaw. Stir everything together, allowing the slaw to soften slightly. This should take about 3-5 minutes—keeping it slightly crunchy adds texture!
Step 4: Season It Up
  1. Once the veggies are tender, stir in the coconut aminos, sesame oil, and grated ginger. Cook for an additional 1-2 minutes. Your kitchen should be filled with an irresistible aroma at this point!
Step 5: Make the Sesame Aioli
  1. While the bowl mixture cooks, whisk together your aioli ingredients in a separate bowl. Combine the minced garlic, mayo, ginger, hot sauce, lime juice, and toasted sesame oil until smooth. Taste and adjust seasoning if necessary.
Step 6: Serve and Enjoy!
  1. Spoon the cooked chicken and vegetable mixture into bowls. Drizzle the homemade sesame aioli over the top and sprinkle with the reserved green parts of the scallions. Enjoy your homemade Whole30 Egg Roll Bowl that not only satisfies but also nourishes!

Notes

Here are some handy tips to elevate your cooking experience:
  • Use Chicken Thighs for Flavor: Thighs are juicier and more flavorful than breasts. They won’t dry out as easily.
  • Prep Ahead: Chop your veggies the night before to save time on busy days.
  • Adjust the Heat: If you prefer a milder dish, simply omit the cayenne pepper, or start with less and add more to taste.
  • Experiment with Veggies: Feel free to swap in other veggies like bell peppers or snap peas based on your preference.
  • Double the Batch: Cooking in bulk not only saves time but also gives you easy leftovers for lunch throughout the week!