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Easy Healthy Egg Roll in a Bowl

Egg roll in a bowl served with a green onions and a spicy chili tamari sauce.
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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.

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

  1. 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).
  2. Mix the tamari, chili paste and rice vinegar. Set aside. 
  3. 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).
  4. Add the green onions and mushrooms.
  5. Cook about 3 minutes until mushrooms soften and start to release water.
  6. Reduce the heat to medium and add the ginger, garlic and stir.
  7. Add the kale and coleslaw mix. Place a cover over the pan and let steam for 2 minutes.
  8. Remove cover and stir. Cook until vegetables are softened.
  9. Add the rice vinegar, chili paste and tamari mixture. Continue to cook for 1 additional minute. Taste and add more sauce as desired.
  10. Serve hot over brown rice, white rice or quinoa. Sprinkle with green onions.

Find it online: https://eatbeautifullyblog.com/easy-healthy-egg-roll-in-a-bowl/