why make this recipe
Egg Roll In A Bowl Salad is a fun and healthy twist on traditional egg rolls. This dish is packed with colorful vegetables and lean ground beef, making it a great source of nutrients. It’s an anti-inflammatory recipe, thanks to ingredients like ginger and turmeric, which can help reduce inflammation in the body. Plus, it’s quick to prepare and can be enjoyed any time of the year!
how to make Egg Roll In A Bowl Salad
Ingredients :
- 2 1/2 cups cabbage, thinly chopped/shredded
- 2 cups lettuce, thinly chopped
- 2/3 cup broccoli, thinly chopped
- 1 1/2 cups grated carrots (or a large carrot)
- 1 1/2 tbsp grated ginger
- 1 tbsp tamari sauce / or coconut aminos (or as needed)
- 1 tsp flax oil (optional)
- 1 tsp apple cider vinegar (or as needed)
- 1 garlic clove, minced
- 1 scallion, thinly chopped
- 1/2 avocado, thinly chopped
- 8oz/220g lean ground beef
- 1 tbsp tamari sauce (coconut aminos)
- 1 tsp turmeric
- 1 1/2 tbsp ginger, grated
- 2 garlic cloves, minced
- 1 tsp crushed red pepper, optional
- 1 tsp olive oil
- 1-2 tbsp water
Directions:
- Start by sautéing the ground beef in a little olive oil. Use a spatula to break it into small pieces. Cook for about 2-3 minutes.
- Add the garlic, turmeric, crushed red pepper (if using), tamari or coconut aminos, and fresh grated ginger to the beef. Reduce the heat and stir for 3-4 minutes. Let this mixture cool before adding it to the salad.
- Chop all your vegetables. You can choose to make them small or large based on your preference, but smaller pieces are usually more enjoyable and easier to mix.
- Combine all the ingredients, including the cooled beef mix, in a bowl and mix them together. Sprinkle flaxseed on top for added nutrition.
- Enjoy your salad immediately!
how to serve Egg Roll In A Bowl Salad
You can serve Egg Roll In A Bowl Salad as a main dish or a side. It pairs well with rice or quinoa if you want a more substantial meal. You can also add extra toppings like sesame seeds or additional avocado for extra flavor.
how to store Egg Roll In A Bowl Salad
If you have leftovers, store them in an airtight container in the refrigerator. It’s best eaten within 2-3 days. Keep the salad separate from any dressings or toppings to maintain freshness.
tips to make Egg Roll In A Bowl Salad
- You can adjust the spice level by adding more or less crushed red pepper.
- For a vegetarian option, swap out the ground beef for a plant-based protein like tofu or tempeh.
- Try adding nuts or seeds for an extra crunch.
variation
Feel free to get creative with this recipe! You can add other veggies like bell peppers, snap peas, or zucchini. You can also use different proteins like chicken or shrimp if you prefer.
FAQs
1. Can I make this salad ahead of time?
Yes, you can chop the vegetables and cook the beef beforehand. Just combine them when you’re ready to eat.
2. Is this recipe gluten-free?
Yes, as long as you use gluten-free tamari sauce or coconut aminos, this recipe is gluten-free.
3. Can I use frozen vegetables?
Frozen vegetables can be used if you don’t have fresh ones. Just make sure to thaw and drain them before adding.
Egg Roll In A Bowl Salad
Ingredients
Method
- Sauté the ground beef in a little olive oil, using a spatula to break it into small pieces. Cook for about 2-3 minutes.
- Add the minced garlic, turmeric, crushed red pepper (if using), tamari or coconut aminos, and fresh grated ginger to the beef. Reduce the heat and stir for 3-4 minutes. Let this mixture cool before adding it to the salad.
- Chop all the vegetables, adjusting the size according to preference. Smaller pieces are usually more enjoyable and easier to mix.
- Combine all the ingredients, including the cooled beef mixture, in a bowl and mix well. Top with flaxseed for added nutrition.
- Serve the Egg Roll In A Bowl Salad as a main dish or a side. It pairs well with rice or quinoa for a more substantial meal.
