I am a big fan of one pot meals, like really really big fan. Hence why I’m constantly posting about my life-long passion for soups. The main reason is that I make way less of a mess dirtying multiple pans but the other reason is because mixing everything together in one big pot just gives me more reason to add in as many veggies as possible.
I mean, I guess I don’t really even need to explain much further about the beauty of one pot meals. You weren’t born yesterday. You get it. If you’re a busy mom like me, you get it fo sho.
I’m also a big fan of egg rolls except for I don’t eat them anymore. Why? Because they’re made with flour (gluten) that I don’t eat, SOY (which has been linked to breast cancer), probably deep fried in canola oil and packed with MSG.
I might be exaggerating a tad on how bad fast food egg rolls are but you get the point. There’s always a way to make something delicious that you LOVE but can no longer eat anymore, healthy.
This One Pot Cauliflower Rice Egg Roll in a Bowl is SO good you guys. I promise you will feel like you’re eating old-school Chinese takeout and feel victorious since you knew it was all wholesome healthy foods for your body and brain.
And you’ll feel even more victorious when you realize you don’t even have to clean more than one pan.
To make this recipe even easier I use riced cauliflower that I buy in the frozen section of Whole Foods, because who has time for dicing up cauliflower anyways? Truthfully, its really not that difficult it just makes a bit of a mess in my experience.
It is SO SO easy to make too!
Here’s how I made this scrumptious Chinese-wanna be delight.
Prep Time: 5 minutes
Cooking Time: 20-30 minutes
1 bag of riced cauliflower (frozen section)
4 medium carrots (shredded)
1 medium onion
2 cloves garlic
1 lb grass fed ground beef
2 large eggs
1 tbsp coconut aminos
1 tsp ghee
1 tbsp coconut oil
2 tsp fresh ginger (grated or you can use the spiced version)
1 tsp onion powder
salt and pepper to taste
Chop onion and garlic. Grate the carrots (or us a food processor).
Heat the two oils in a pan over medium heat on the stove-top. Once heated, add the onions for about 5 minutes or until they begin to soften.
Add the garlic, cauliflower rice, carrots and chives (save a few to season on top) and stir. Cook for about 3 minutes.
Add the ground beef and begin to break it apart with a spatula into the mixture as it begins to cook.
Stir in the ginger and coconut aminos with the beef.
As it cooks, season the mixture with salt, pepper and onion powder and stir.
From here, cook on medium-low heat for about 10 minutes or until beef is cooked and veggies are all semi softened.
Open up a spot with your spatula inside the pan mixture for the eggs. Scramble the two eggs right inside the same pan (in its own space) until cooked. Then mix the egg into the mixture.
Add the remaining chives to season on top.
If the mix needs a little more seasoning, just add more coconut aminos right on top or to individual bowls.
**You could definitely add some rice or quinoa into this mixture to add a bit more bulk to it and you could always eliminate the eggs if you are egg-free!