Paleo Beef Rice Roll
Discover a nourishing twist on your favorite comfort food with this Paleo Beef Rice Roll recipe. Perfect for those following a paleo lifestyle, these hearty rolls feature savory ground beef infused with the rich umami of coconut aminos, fragrant ginger, and garlic, nestled in tender collard green leaves for a grain-free alternative. Cauliflower rice and shredded carrots add texture and a touch of natural sweetness, while sesame seeds and green onions provide a flavorful garnish that elevates every bite. Blanching the collard greens ensures they stay pliable and vibrant, while a quick sear in olive oil creates a lightly caramelized finish. Ready in just an hour, these paleo-friendly rolls are as wholesome and satisfying as they are elegant—an ideal dish for gluten-free meal prepping or impressing guests.
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Recipe Information
Ingredients
- 1 pound ground beef
- 3 tablespoons coconut aminos
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 1 medium carrot, shredded
- 2 cups cauliflower rice
- 6 large collard green leaves
- 2 tablespoons olive oil
- 1 teaspoon ginger, grated
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
In a large skillet over medium heat, add 1 tablespoon of olive oil and heat for a minute. Add the minced garlic and chopped onion, sautéing until the onion is translucent, about 3-5 minutes.
Add ground beef to the skillet. Cook until browned, breaking it apart with a wooden spoon. Drain any excess fat if necessary.
Stir in the coconut aminos, grated ginger, sea salt, and black pepper. Add the shredded carrot and cook for another 5 minutes until carrots are tender.
Add the cauliflower rice to the beef mixture, stirring to combine, and cook for an additional 3 minutes. Once done, remove the skillet from heat and set aside.
Meanwhile, bring a large pot of water to a boil. Blanch the collard green leaves for 30 seconds, then immediately transfer them to a bowl of ice water to stop the cooking process. Pat dry with paper towels.
Lay a collard green leaf flat on a clean surface. Spoon a portion of the beef filling onto the stem end of the leaf, leaving space at the edges to fold. Fold the sides and roll up tightly into a cylinder.
Repeat the rolling process with remaining collard leaves and beef mixture.
Heat the remaining 1 tablespoon of olive oil in a clean skillet over medium heat. Place the rolls seam-side down and cook for 2-3 minutes until slightly browned and heated through, turning carefully to brown all sides.
Transfer the paleo beef rice rolls to a serving platter. Garnish with sliced green onions and sesame seeds before serving.
Nutrition Facts
Calories |
1699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.5 g | 151% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 2534 mg | 110% | |
| Total Carbohydrate | 87.1 g | 32% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 25.5 g | ||
| Protein | 103.7 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1574 mg | 121% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3382 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
