Egg Roll Bowl With Cauliflower Rice For Extra Veggies

Ingredients

For the cauliflower rice

FOR THE CAULIFLOWER RICE:

1 small head cauliflower, florets solely (about three cups)

1 tablespoon olive oil

Salt and pepper

For the egg roll filling

1 medium head of cauliflower, riced (about 4 cups)

1 tablespoon sesame oil

1 pound floor chicken

1/2 cup chopped onion

1/2 cup chopped red bell pepper

1/2 cup chopped green bell pepper

1/4 cup soy sauce

1 tablespoon brown sugar

1 teaspoon ground ginger

1 teaspoon garlic powder

1 teaspoon black pepper

1/4 cup chopped green onions

1/4 cup chopped cilantro

1/4 cup Sriracha hot sauce, optional

For the dipping sauce

Sriracha

Soy Sauce

Honey

Ginger

Rice Vinegar

Sesame Oil

Instructions

To make the cauliflower rice

In a big skillet over medium heat, add cauliflower florets.

Cook simply until softened, about 5 minutes.

Set apart to chill fully.

In the identical skillet, brown the ground beef over medium warmth.

Drain any excess oil.

Stir in coleslaw mix, broccoli florets, soy sauce and sesame oil.

Cook till greens are softened, about 5 minutes.

Add cauliflower rice.

Serve immediately.

To make the egg roll filling

1. Whisk the soy sauce, water, sesame oil, rice vinegar, and sugar together in a small bowl. Set apart.

2. Heat 1 tablespoon of oil in a big skillet over medium warmth. Add the onion and cook dinner till softened, about 5 minutes. Add the garlic and ginger and cook for 1 minute extra.

3. Push the onion mixture to the edges of the skillet and add the bottom pork. Cook, breaking apart the pork with a picket spoon, until browned. Drain off any extra fat.

4. Stir within the reserved sauce, cabbage, and carrots. Cook until the cabbage is wilted and the carrots are tender, about 5 minutes. Serve over cauliflower rice.

To make the dipping sauce

To make the dipping sauce:

– In a small saucepan, whisk together the soy sauce, rice vinegar, sesame oil, and honey.

– Bring to a simmer over medium warmth and cook for 2-3 minutes, or until the sauce has thickened slightly.

– Remove from warmth and let cool slightly.

To assemble the egg roll bowls

Ingredients:

1 bag frozen riced cauliflower or contemporary cauliflower (1 head)

1 tablespoon vegetable oil

3 large cloves garlic, minced

½ green bell pepper, sliced into thin strips

6 giant mushrooms, sliced

½ onion, sliced into skinny strips

1 pound ground pork

4 teaspoons reduced-sodium soy sauce, divided use

1 tablespoon cornstarch

1 tablespoon water

Green onions, for garnish

Sesame seeds, for garnish

Instructions:

To make the cauliflower rice:

If using fresh cauliflower, minimize it into florets and pulse in a food processor until the cauliflower resembles rice. Spread the riced cauliflower onto a baking sheet and bake at 350 degrees for 25 minutes, stirring often, or till it’s tender and dry but not browned

To make the sauce:

In a small bowl, whisk together the soy sauce, cornstarch, and water. Set apart.

To assemble the Egg Roll Bowl Keto roll bowls:

Heat the oil in a large skillet or wok over medium-high. Add the garlic, bell pepper, mushrooms, and onion and prepare dinner until the greens are tender, about 5 minutes. Add the pork and prepare dinner till browned. Stir in half of the soy sauce mixture and prepare dinner until the sauce has thickened. Add the cauliflower rice and stir to combine. Top with the remaining soy sauce combination and green onions and sesame seeds.