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Egg Roll In A Bowl (vegan or paleo)

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  • Author: Ingrid DeHart
  • Total Time: 25 minutes
  • Yield: 4 servings 1x


Egg Roll in A Bowl is a quick and easy weeknight dinner that can be made vegan or paleo, both are fantastic.  Top it with an Asian Tahini Sauce to make it even more yummy.


  • 2 tablespoons coconut oil
  • 1 small red onion, thinly sliced
  • 1 cup celery, thinly sliced
  • 2 cups sliced cremini mushrooms (about 8 ounces)
  • 6 cups shredded cabbage or cole slaw mix
  • 2 cups carrots julienned (on a mandoline) or shredded
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, about 1” peeled and grated or minced (I use a microplane)
  • 3 tablespoons gluten free tamari (soy sauce) or coconut aminos
  • 1/4 teaspoon Celtic sea salt
  • Pinch freshly ground black pepper or red pepper flakes
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon rice vinegar
  • thinly sliced scallion greens for garnish
  • fresh cilantro for garnish
  • protein options: 1-2 eggs, 6-8 ounces cooked chicken or cooked turkey cut into cubes, or 8 ounces sauteed crumbled tempeh

Asian Tahini Dressing

Diced Cooked Chicken

 Tempeh Crumbles (not Whole30)


  1. Prepare Asian Tahini Dressing, if using, and set aside.
  2. Cook chicken* or tempeh first, if using, (recipes below), and continue on with the recipe using the same pan, no need to wash.
  3. Heat the coconut oil a large skillet over medium-low heat add the onion and celery and sauté until they start to soften, about 5 minutes.
  4. Add mushrooms, sauté 2-3 minutes until they begin to soften.
  5. Add ginger and garlic, sauté 1 minute until fragrant.
  6. Add the shredded cabbage and carrots, cook and stir for about a minute until beginning to soften.
  7. Add tamari, salt and pepper, along with a splash of water to help prevent sticking. The water should immediately sizzle when you add it to the pan, creating steam.
  8. Cover the skillet and lower the heat, cooking until the vegetables are tender, about 5-10 minutes depending on how crunchy or soft you want the vegetables to be.
  9. If you’d like to add in some eggs to this dish, move the cooked vegetables to the edge of the pan to create a well in the center. Add a touch more oil, add beaten eggs, sprinkle with salt and pepper and scramble the eggs directly in the pan until cooked through. Stir to combine with the vegetables.
  10. If using chicken or tempeh, add to vegetables and stir to combine.
  11. Stir in the sesame oil and rice vinegar.
  12. Taste to season with additional tamari, salt and pepper, if desired.
  13. Serve warm garnished with scallions and sesame seeds.

Asian Tahini Dressing

  1. In a 1 cup glass measuring cup or small bowl add tahini, fresh ginger, garlic, tamari, rice vinegar, sesame oil, and maple syrup and whisk to combine.
  2. Add water until a creamy, pourable sauce is achieved. Taste and adjust flavor as needed. If using coconut aminos you may need a little more. Set aside while you prepare the vegetables.

Diced Cooked Chicken

  1. Heat a large skillet over high heat and add 1 tablespoon of oil. Sprinkle the chicken with salt, pepper, onion powder, and a dash of pepper
  2. Once skillet is hot, add the chicken, turn down to medium and cook, for 3 minutes on each side or until browned and cooked through, then remove to a plate while you cook veggies.
  3. After chicken cools, cut into small cubes.

 Tempeh Crumbles

  1. Heat oil in a large skillet over medium-high until shimmering. Add tempeh in a single layer, season with salt, and cook, undisturbed, until deeply browned, about 2 minutes.
  2. Sprinkle with tamari and set aside.


If you have already cooked chicken or are making it with only eggs or vegetables, skip this step

Nutrition information is with 1 egg and 8 ounces cooked chicken breasts.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Saute
  • Cuisine: Vegan, Paleo, Gluten-Free, Whole30