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
- 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
- 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
- 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.
- Add the garlic, ginger, shallots, and white part of the scallions. Cook until softened, about 2-3 minutes.
- Add the mushrooms and cook until soft, another 2-3 minutes.
- Turn off the heat and stir in the shredded purple cabbage and carrots.
- If using rice, cook it according to its directions.
- 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.
- 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.