This easy healthy egg roll in a bowl is my nutrient-packed take on the trend which takes egg roll ingredients (cabbage, meat, ginger) and serves it up in a healthy veggie-packed bowl.
Why You Will Love this Dish
- Packed with good for you ingredients. This recipe calls for 93% lean grass-fed ground beef and includes your daily serving of cruciferous vegetables with cabbage and kale. Shiitake mushrooms add a umami flavor but are also nutritional powerhouses that support immune function and are cancer fighting. This dish also includes lots of ginger which is a potent anti-inflammatory.
- Tastes like an egg roll. Like take-out but much healthier.
- Fast and EASY!. This dish used bagged coleslaw mix to cut down the chopping time. Everything is cooked in one pan (yay for easy cleanup). From start to finish this dish comes together in 15-20 minutes.
Ingredients in Egg Roll in a Bowl
- Lean grass-fed beef – Traditionally egg rolls are made with ground pork but I use lean grass-fed beef for less fat and more iron. You can also use ground chicken or turkey.
- Cabbage mix – Using a pre-chopped cabbage or cole slaw mix saves tons of time!
- Shiitake mushrooms – Adds umami and includes amino acids similar to meat.
- Kale – A touch of nutrient-dense kale to help meet your daily greens needs.
- Scallions – Adds a little zip.
- Garlic and ginger – Aromatics which are gut-healthy and anti-inflammatory.
- Low-sodium tamari & rice vinegar – The base of many stir fry sauces. You a swap out the tamari for coconut aminos as well.
- Chili paste – Adds some heat. I love this Momofuku chili paste but any kind of chili paste will do.
How to Make this Recipe and Tips
Step 1: Prep the vegetables. Chop the kale, shiitake mushrooms and garlic. Grate the ginger.
Step 2: Brown the meat. Use a wok or a deep stainless steel sauté pan.
Step 3: Add the vegetables. First you will add the mushrooms and scallions. Then you’ll add the garlic, ginger, cabbage and kale.
Step 4: Add the sauce, stir and serve!
Cooking Tips for Egg Roll in a Bowl
- Change up the veggies. Instead of cabbage slaw try broccoli slaw.
- Use cubed frozen garlic and ginger – You can usually find these in the freezer section of your grocery store and they save so much time.
- Serve with your grain of choice. Try white, brown or black (forbidden rice) or quinoa. NOTE: given the use of cabbage and kale I would not recommend cauliflower rice with this bowl.
- Make gluten-free. The recipe as written is gluten-free. Pair with a gluten-free grain.
- Make vegan or vegetarian: Swap the meal for tofu or tempeh.
Storage & Reheating
- Store. The filling for egg roll in a bowl lasts in the fridge for up to 4 days in an airtight container.
- Reheat. Rewarm leftover egg roll in a bowl in the microwave or in a wok over medium-low heat.
- Freeze. Place leftovers in an airtight, freezer-safe storage container and freeze for up to 3 months. Let thaw overnight in the refrigerator before reheating as directed above.
Additional Dishes You May Like
- Chicken Stir Fry with Green Beans and Eggplant
- Healthy Stir Fry Sauce (no soy)
- Chicken Larb Bowl
- Tuna Poke Bowl
Easy Healthy Egg Roll in a Bowl
This easy healthy egg roll in a bowl is my nutrient-packed take on the trend which takes egg roll ingredients (cabbage, meat, ginger) and serves it up in a healthy veggie-packed bowl.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Scale
- 16 oz / 1 pound 93% lean grass-fed beef
- 16 oz shiitake mushrooms, chopped
- 4 green onions, sliced
- 2 teaspoons avocado oil
- 1 12-oz bag of coleslaw mix
- 3 cups chopped kale
- 1 tablespoon fresh ginger, grated (about a 1 inch piece peeled)
- 1 tablespoon rice vinegar
- 2 tablespoon low-sodium tamari or coconut aminos
- 2 teaspoons chili paste
Instructions
- Chop the mushrooms finely. Mince the garlic. Thinly slice the green onions. Grate the ginger. (Alternatively you could use pre-minced garlic or ginger found in the freezer aisle).
- Mix the tamari, chili paste and rice vinegar. Set aside.
- Heat a large, deep sauté pan or wok over medium high heat. Add the oil. Add the beef and break the meat into small bits with a wooden spoon until it’s no longer pink (about 5 minutes).
- Add the green onions and mushrooms.
- Cook about 3 minutes until mushrooms soften and start to release water.
- Reduce the heat to medium and add the ginger, garlic and stir.
- Add the kale and coleslaw mix. Place a cover over the pan and let steam for 2 minutes.
- Remove cover and stir. Cook until vegetables are softened.
- Add the rice vinegar, chili paste and tamari mixture. Continue to cook for 1 additional minute. Taste and add more sauce as desired.
- Serve hot over brown rice, white rice or quinoa. Sprinkle with green onions.