Paleo Egg Roll Bowl
Nutrition and fitness expert JJ Virgin is making a delicious recipe that serves 4.


  • 1 lb. organic free range chicken breast or pastured pork loin, cut into bite-size cubes
  • 3 tbsp coconut aminos, divided
  • 2 tbsp coconut oil, divided
  • 2 tsp grated fresh ginger
  • 3 cloves garlic, minced
  • 3 scallions, thinly sliced and divided into green and white
  • 8 oz. coleslaw mix with shredded cabbage and carrot
  • 4 oz. organic mushrooms, thinly sliced both lengthwise and crosswise to create rectangles
  • 1 organic zucchini, cut into thin 2”-long rectangles
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp sesame seeds, plus more for sprinkling (white or black)
  • 1/2 tsp ground black pepper
  • Dash crushed red pepper flakes (optional)
  • Yam noodles (optional)


1. Heat 1 tablespoon of coconut oil in large skillet over medium-high heat.

2. Add chicken or pork cubes, 1 tablespoon of coconut aminos, the grated ginger, garlic, and the white parts of the sliced scallions.

3. Cook while stirring until meat is cooked through and lightly browned, 7-9 minutes.

4. Add remaining tablespoon of coconut oil, remaining 2 tablespoons aminos, and the rest of the ingredients.

5. Cook and stir over medium heat until veggies are tender, 10-15 minutes.

6. Taste for seasoning, then top with a final sprinkle of sesame seeds.

7. OPTIONAL: Serve over yam noodles

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