April 4, 2020
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30-Minute Egg Roll in a Bowl | Quick & Easy Low-Carb Dinner!


– Do you want all of the
delicious flavors of an egg roll without the extra carbs and fat? An easy egg roll in a bowl recipe that can be on your dinner
table in under 30 minutes. (electronic drum beats) (fingers snapping) Hey there! I’m London Brazil from EvolvingTable.com, where you learn how to
make nourishing meals for your loved ones. And today we’re making
the most popular recipe from the site, an egg roll in a bowl. I posted this recipe
less than two years ago and since that time, it has
received over 500,000 shares and dozens of five-star ratings. Why is it so popular,
you might be thinking. Well, it’s loaded with
tons of healthy vegetables, it’s full of lean protein
and it can easily be made Whole 30, Paleo and Keto diet friendly with just a few simple ingredient swaps. So, if you’re ready to get to cooking, come on in and let’s get started. We’ll first start off by
preparing the vegetables. You will need one large head of cabbage, two to three carrots and
one small sweet onion. For the cabbage, you can
either use all green cabbage or half green cabbage and half red cabbage for a little pop of color. Thinly cut the cabbage into
one-fourth inch slices, and then again into smaller pieces until you have about five to six cups. Finely dice the onion. Rinse and peel the carrots. Shred one cup of carrots
using a food processor with the grating attachment. You can also use a cheese grater if you don’t happen to
have a food processor. Or store-bought matchstick carrots also make a great substitution. Just make sure you cook them a bit longer since they are thicker
than shredded carrots. Now that our vegetables are
all chopped and ready to go, let’s start cooking it up. In a large skillet over medium heat, drizzle one tablespoon of olive
oil and add ground turkey. And 93/7 ground turkey works great, since it still has some
fat, but is mostly lean. Cook turkey for five to six minutes, or until it is almost cooked through. A quick trick I’d like to show you is the magic of a potato masher. This tool is my secret weapon for getting fine crumbles of ground meat. Use the potato masher to crumble the ground
turkey into smaller pieces. Push turkey to the side of the pan and add one tablespoon of
oil and the diced onion. Saute for three to four minutes or until onions become tender. Add one cup of shredded carrots, three cloves of crushed garlic and half a teaspoon of minced ginger. Saute for two minutes and
then stir the vegetables and the turkey together. Pour chicken broth into the pan and scrape the bottom to deglaze it. Before we move on to the last
step, I wanna quickly go over all of the substitutions
that you can make, depending on what you have in your pantry or your dietary preferences. You can find links to all of
these in the description below. First, soy sauce is
called for in this recipe. Soy sauce traditionally
contains soy and gluten. If you are gluten free, you can either use a gluten-free soy sauce or tamari sauce, my personal favorite. If you are on a Paleo or Whole
30 diet, you will want to use a soy-free substitute such
as coconut liquid aminos. The taste and flavor will
be slightly affected, depending on which of these sauces you decide to use in the recipe. Next, rice vinegar is
used as an ingredient. If you are avoiding grain-based vinegars on a Paleo or Whole 30 diet, apple cider vinegar is
a wonderful substitute. Okay, we’ve got all those
substitutions covered, so let’s get back and finish
up that egg roll in a bowl. Add five cups of shredded cabbage, two tablespoons of soy sauce,
tamari or liquid aminos, two teaspoons of rice vinegar
or apple cider vinegar, a quarter teaspoon of black pepper and half a teaspoon of salt to taste. Stir well and cover
the skillet with a lid. Reduce heat to medium-low and
cook for 12 to 15 minutes, or until cabbage is to
your desired tenderness. This last step may seem
optional, but trust me, sesame oil gives this dish
an added depth of flavor that you don’t wanna miss. Before serving, add one
teaspoon of toasted sesame oil and stir to combine. Mmm, this smells and looks so, so good and it took us less time to
make this than it would have if we were ordering takeout. I totally forgot to mention the best part of this egg roll in a bowl. It actually tastes even
better as leftovers. Store leftovers in an airtight container for up to three to five
days in the refrigerator. You can serve this dish
over rice, cauliflower rice, or my personal favorite,
in a big bowl by itself. Just make sure you top it with a bit of finely chopped green onions and sprinkle of toasted sesame seeds. Mmm, mmm, mmm-mmm. Mmm-mmm-mmm. No wonder that’s
everyone’s favorite recipe. It is full of a ton of egg roll flavor, but it’s secretly healthy for you. If you like what you saw here today, make sure you check
out these other healthy and easy dinner recipes. And don’t forget to give it
a big ol’ thumbs-up below. Hit that subscribe
button so you don’t miss another nourishing meal
to serve your loved ones. See you again soon. (whirring)

Randall Smitham

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