Egg Roll Bowl: High-Protein, Low-Carb Dinner Option

Ingredients

For the base:

1 cup cauliflower rice

1/4 cup coleslaw mix

1 tablespoon soy sauce, divided

1/2 teaspoon sesame oil

1/4 teaspoon garlic powder

1/4 teaspoon ginger powder

1 pound floor beef

• 1 pound floor beef

1/2 onion, chopped

1 bell pepper, chopped

– 1 bell pepper, chopped

1 (15 ounce) can black beans, rinsed and drained

Ingredients

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can corn, drained

Ingredients:

1 pound lean floor beef

1 (15 ounce) can corn, drained

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can diced tomatoes, undrained

half cup chopped onion

half cup chopped green bell pepper

1/4 cup chopped purple bell pepper

1 tablespoon taco seasoning

1/4 teaspoon salt

1/4 teaspoon black pepper

1 cup shredded cheddar cheese (optional)

1/4 cup chopped contemporary cilantro (optional)

1 (10 ounce) can diced tomatoes with green chilies, undrained

1 (10 ounce) can diced tomatoes with green chilies, undrained

1 tablespoon taco seasoning

– Eggs: 6 pcs (beaten)

– Mushrooms: 8-10 pcs (sliced)

– Zucchini: 1/2 laptop (sliced)

– Bell peppers: 1/4 pc (sliced)

– Green onion: 2 stalks (chopped)

– Garlic: 2 cloves (minced)

– Ground beef: 500 gr

– Soy sauce: 1 tbsp

– Hoisin sauce: 1 tbsp

– Sriracha sauce: 1 tbsp (or modify to taste)

– Taco seasoning: 1 tbsp

– Cabbage: 1 cup (shredded)

– Carrot: half laptop (julienned)

1/4 cup water

Ingredients:

1/4 cup soy sauce

1/4 cup water

2 tablespoons sesame oil

1 tablespoon rice vinegar

1 teaspoon floor ginger

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1/4 cup green onions, thinly sliced

1 pound floor turkey

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1/2 cup chopped purple bell pepper

1 (10 ounce) bundle frozen peas and carrots

1 tablespoon cornstarch

1/2 cup shredded cabbage

1/4 cup chopped peanuts

For the egg roll topping:

Ingredients

For the egg roll topping:

– 1 pound floor turkey

– half of cup chopped onion

– half cup chopped green bell pepper

– half of cup chopped pink bell pepper

– 1/4 cup low-sodium soy sauce

– 1 tablespoon rice vinegar

– 1 tablespoon sesame oil

– 1 teaspoon garlic powder

– 1 teaspoon floor ginger

– 1/4 teaspoon black pepper

– 1/4 cup chopped green onions

– 1/4 cup chopped peanuts

6 eggs

6 Eggs

1/4 cup shredded cabbage

Shredded cabbage is a flexible and nutritious vegetable that can be used in quite so much of dishes, including egg roll bowls.

To make shredded cabbage, simply remove the outer leaves of a head of cabbage and shred the remaining cabbage utilizing a sharp knife or a food processor. Once shredded, the cabbage can be added to egg roll bowls or different dishes.

Shredded cabbage is a good source of nutritional vitamins, minerals, and fiber. It can be low in energy and carbohydrates, making it a sensible choice for those who are looking for a wholesome and filling meal.

1/4 cup shredded carrots

1/4 cup chopped green onions

Ingredients:

1/4 cup chopped green onions

1 tablespoon soy sauce

Soy sauce

– 1 tablespoon

1/2 teaspoon sesame oil

Ingredients:

1/2 teaspoon sesame oil

Salt and pepper to taste

Ingredients:

1 tablespoon olive oil
1 pound ground turkey
1/2 cup chopped green bell pepper
1/2 cup chopped red onion
1/2 cup chopped yellow onion
1/2 cup shredded cabbage
1/2 cup chopped carrots
1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon brown sugar
1 teaspoon minced garlic
1/2 teaspoon grated ginger
Salt and pepper to taste

Instructions

To make the base:

1. Preheat the oven to 400°F (200°C).

2. Line a baking sheet with parchment paper.

3. In a big bowl, whisk collectively the almond flour, coconut flour, flaxseed meal, baking powder, and salt.

4. Add the eggs and water and blend till a dough forms.

5. Divide the dough in half and roll out every half into a 12-inch circle.

6. Place the circles on the ready baking sheet and bake for 10-12 minutes, or till golden brown.

7. Remove from the oven and let cool completely.

8. To make the filling, heat the olive oil in a big skillet over medium heat.

9. Add the bottom pork and prepare dinner until browned.

10. Add the cabbage, carrots, onions, and garlic and prepare dinner till softened.

11. Stir within the soy sauce, sesame oil, and ginger and cook dinner for 1 minute more.

12. To assemble the egg roll bowls, place a layer of cooked rice at the bottom of a bowl.

13. Top with a layer of egg roll filling.

14. Add a dollop of guacamole and sour cream.

15. Sprinkle with green onions and sesame seeds.

16. Serve immediately.

In a large skillet, brown the ground beef over medium warmth. Drain off any excess grease.

In a big skillet, brown the bottom beef over medium heat.

Drain off any excess grease.

Add the onion, bell pepper, black beans, corn, tomatoes, taco seasoning, and water to the skillet. Stir to mix.

Add the onion, bell pepper, black beans, corn, tomatoes, taco seasoning, and water to the skillet. Stir to combine.

Bring to a boil, then cut back heat and simmer for quarter-hour, or till the vegetables are tender.

Bring to a boil, then scale back warmth and simmer for quarter-hour, or till the greens are tender.

This step refers back to the strategy of cooking vegetables.

Bring to a boil: Heat the liquid containing the vegetables till it reaches its boiling level and bubbles vigorously.

Reduce warmth and simmer: Once the liquid boils, cut back the heat to a decrease setting and let the vegetables continue cooking gently without boiling.

Simmer for quarter-hour, or till the greens are tender: Cook the vegetables for quarter-hour, or till they’re softened and tender when pierced with a fork.

To make the egg roll topping:

To make the egg roll topping:

In a large skillet, heat the oil over medium warmth. Add the bottom pork and cook dinner, breaking apart the meat with a picket spoon, until now not pink, about 5 minutes. Add the cabbage, carrots, and green onions and cook, stirring often, till the greens are softened, about 5 minutes. Stir in the soy sauce, brown sugar, sesame oil, garlic powder, and ginger powder. Cook for 1 minute extra.

In a large bowl, whisk together the eggs, cabbage, carrots, green onions, soy sauce, sesame oil, salt, and pepper.

– In a big bowl, whisk collectively the eggs, cabbage, carrots, green onions, soy sauce, sesame oil, salt, and pepper.

Pour the egg combination over the beef mixture in the skillet.

Pour the egg combination evenly over the meat combination in the skillet. Cook for 3-4 minutes, or till the egg is ready and cooked by way of.

Cook over medium warmth for 1015 minutes, or till the eggs are cooked by way of.

Instructions:

1. Cook over medium warmth for 10-15 minutes, or till the eggs are cooked through.

To serve:

To serve, put together a bowl with rice, top with egg roll in a bowl and drizzle with sauce. Garnish with green onions or cilantro.

Spoon the egg roll bowl into individual bowls. Top with your favorite toppings, similar to shredded cheese, sour cream, salsa, or guacamole.

1. Spoon the egg roll bowl into individual bowls.

2. Top together with your favorite toppings, corresponding to:

Shredded cheese
Sour cream
Salsa
Guacamole