Paleo Bowl Recipe

Prepare proteins

Trim any excess fat from the beef and chicken. Pat both dry with paper towels. Season evenly with 1 tsp sea salt, 1 tsp black pepper and 1/2 tsp garlic powder. Set aside to come to room temperature for 10 minutes.

Shred and slice vegetables

Thinly shred the green and red cabbage. Thinly slice the yellow onion. If using carrot, julienne it. Slice green onions on the bias and chop cilantro. Keep vegetables separate so cabbage can be cooked quickly.

Mix sauce

In a small bowl, whisk together 3 tbsp olive or avocado oil, 3 tbsp coconut aminos, 1 tbsp apple cider vinegar, 1 tbsp fresh lime juice, 1/4 tsp red pepper flakes and 1/2 tsp ground cumin. Add 1–2 tbsp water if the sauce feels too thick.

Sear beef

Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add 1 tbsp oil and swirl. Working in a single layer, add half the beef slices and sear without moving for 45–60 seconds to develop color, then toss and cook another 30–60 seconds until just cooked through but still tender. Remove beef to a plate and tent with foil.

Cook chicken

Add another 1 tbsp oil to the same pan and reduce heat to medium-high. Add the chicken slices and spread into an even layer. Cook 2–3 minutes, stirring once, until cooked through and lightly browned. Remove chicken to the plate with the beef. Leave residual fond in pan.

Cook onions

If needed, add the remaining 1 tbsp oil to the pan and heat over medium. Add the thinly sliced yellow onion and a pinch of salt. Sauté 3–4 minutes until softened and beginning to brown.

Add cabbage and carrot

Add the shredded green and red cabbage and the julienned carrot to the pan. Increase heat to medium-high and toss to combine. Cook, stirring occasionally, 4–6 minutes until cabbage has softened but still has some bite. If pan becomes dry, add up to 2 tbsp water and scrape up browned bits.

Season vegetables

Pour the prepared sauce over the cabbage and onions. Toss and cook 1–2 minutes until the sauce has coated the vegetables and slightly reduced. Taste and adjust seasoning with a little extra coconut aminos or salt if needed.

Return the seared beef and cooked chicken to the pan with the cabbage mixture. Toss gently to combine and warm through for 1–2 minutes so proteins absorb some sauce. Finish with a squeeze of lime if desired.

Serve: Divide the paleo bowl among 4 bowls. Garnish with sliced green onions and chopped cilantro. Serve hot.