Egg Roll Bowls

All of the yummy Asian flavors married together in a harmonious bowl of low-carb egg roll delight

And it takes less than 15 minutes!!

So what exactly are those nutritious ingredients inside of an egg roll?

Pork: eh!  Ok, not super healthy, but today I used a lean ground chicken in this recipe.But I also love it with no meat at all !!

Cabbage: Did you know that the large majority of an egg roll is made up of cabbage? Cabbage is especially high in vitamin C, a potent antioxidant that may protect against heart disease, certain cancers and vision loss

Carrots: Oh yes, an egg roll in a bowl would not be complete without this nutritional powerhouse. Carrots are a good source of several vitamins and minerals, especially vitamin A (from beta-carotene), biotin, vitamin K (phylloquinone), potassium and vitamin B6.

Ginger + garlic: the traditional, combo flavors that pack an anti-inflammatory punch.

Soy sauce: or use liquid coconut aminos, instead!

Onion Onions may have several health benefits, mostly due to their high content of antioxidants and sulfur-containing compounds.

They have antioxidant and anti-inflammatory effects, and have been linked to reduced risk of cancer, lower blood sugar levels and improved bone health.

Mushrooms your favorite kind. Mushrooms contain a modest amount of fiber and over a dozen minerals and vitamins, including copper, potassium, magnesium, zinc and a number of B vitamins such as folate. Mushrooms are also high in antioxidants like selenium and glutathione, or GSH, substances believed to protect cells from damage and reduce chronic disease and inflammation.

Some studies suggest mushrooms are the richest dietary source of another antioxidant called ergothioneine, or ERGO, which is also present in large amounts in red beans, oat bran and liver. ERGO and other antioxidants are primarily concentrated in the caps, not the stems.

Egg Roll Bowl

Ingredients

1 tablespoon olive oil

1/2 onion , thinly sliced

2 carrots , shredded (about 1 cups

4 -6 cups shredded cabbage (about 1 pound)

1 cup sliced mushrooms

2 tablespoons tamari (gluten-free soy sauce)

1/8 teaspoon fine sea salt

freshly ground black pepper , to taste

1 teaspoon toasted sesame oil

chopped green onions & sesame seeds , for garnish

Cook ground pork-chicken or turkey until throughly cooked about 6 min on medium high.

In a separate pan

Heat the olive oil a large, deep skillet or Dutch oven (3.5 quarts or larger) over medium-high heat and sauté the onion, carrots and until they start to soften, about 5 minutes. 

Add in the shredded cabbage, mushrooms, tamari, salt and pepper, along with a splash of water to help prevent sticking. The water should immediately sizzle when you add it to the pan, creating steam. 

Cover the skillet and lower the heat, cooking until the vegetables are tender, about 10 minutes depending on how crunchy or soft you want the vegetables to be.

Stir in the sesame oil as soon as the vegetables are tender, so that it’s not exposed to too much heat. 

If you’d like to add in some eggs or tofu to this dish, or serve as is. move the cooked vegetables to

If you add egg make a well in the the center of pan. Add a touch more oil and scramble the protein directly in the pan until cooked through. Stir to combine with the vegetables. 

Season with additional salt and pepper, if desired, then serve warm with a topping of green onions and sesame seeds.

You can also add other veggies like

Celery

Snow peas

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