Better than take-out! This is a bowlified (yes, i’m making up words now 😂) egg roll – filled with good veggies and delicious flavor, topped with crunchy roasted peanuts

Drizzle the creamy peanut sauce on top, mix it all together, and experience the best Asian-inspired comfort food!

This one is super quick and easy as well, perfect for a weeknight dinner – Try it out and let me know what you think!

I served it over rice, but it’s just as delicious on it’s own. You can also use rice noodles or riced cauliflower

To make paleo-friendly, just replace the peanuts and peanut butter with almonds and almond butter & make sure your Worcestershire sauce is compliant 😊

Recipe makes 4 servings

Ingredients

Bowl

  • 1 tbsp olive oil 
  • 1 lb. ground chicken, beef, or pork
  • ¼ tsp salt
  • ¼ tsp white pepper
  • 1 tbsp Worcestershire sauce
  • 3 scallions, thinly sliced – white & green parts separated
  • 3 garlic cloves, minced
  • 1 tbsp ginger, grated
  • 1 shallot, thinly sliced
  • 4 oz shiitake mushrooms, thinly sliced
  • 2 cups purple cabbage, shredded
  • 2 large carrots, grated
  • Optional: 1 cup rice, uncooked
  • ¼ cup peanuts, toasted

Sauce 

  • ¼ cup peanut butter
  • 3-4 tbsp light coconut milk or almond milk
  • 3 tbsp tamari or coconut aminos 
  • 1 tbsp ginger 
  • ½ tbsp sesame oil
  • Optional: ½ tbsp sriracha or ¼ tsp red pepper flakes

Directions

  1. Heat the olive oil in a large skillet over medium-high heat. Add the ground meat, salt, white pepper, and Worcestershire sauce. Cook, breaking up the meat, until it begins to brown on the outside, about 3-4 minutes.
  2. Add the garlic, ginger, shallots, and white part of the scallions. Cook until softened, about 2-3 minutes.
  3. Add the mushrooms and cook until soft, another 2-3 minutes.
  4. Turn off the heat and stir in the shredded purple cabbage and carrots.
  5. If using rice, cook it according to its directions.
  6. Combine all sauce ingredients except the water in a blender and blend until smooth. If the sauce is too thick, add water 1 tbsp at a time until it reaches your desired consistency (not too thick or watery – able to be drizzled on top of the bowl). If the sauce is too thin, add 1 tbsp of nut butter at a time.
  7. Serve the bowl mixture over rice or just in a bowl drizzled with the sauce. Top with toasted peanuts and sliced green part of the scallions.