Egg Roll in a Bowl (Edit recipe)

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30 minute dinner alert! Egg Roll in a Bowl is one of my favorite meals for when I am in a pinch for time but want something hearty and comforting! Coconut Aminos is my go-to gluten free soy sauce substitute and I find that using local honey over store bought really elevates the flavor!

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PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 4

Ingredients

1 lb Ground Beef
16 oz Coleslaw Mix (Shredded Cabbage and Carrots)
.5 cup Water
.33 cup Coconut Aminos
1 Tbsp Rice Vinegar
1 tsp Sesame Oil
2 tsp Ginger Root, minced
2 cloves Garlic, minced
1 Tbsp Honey
0.5 tsp Salt
1 tsp Black Pepper

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place a pan over medium-high heat and cook your ground meat. Remove the meat from the pan and add in your slaw ingredients, plus half a cup of water and let simmer until the veggies soften.
In a mixing bowl, combine your coconut aminos, rice wine vinegar, sesame oil, ginger, garlic, honey, salt, and pepper.
Once your veggies have softened, return the meat to the pan along with your sauce. Stir until combined and let cook for another 5-10 minutes.
Serve as is or over rice or quinoa! Top with green onions and sesame seeds.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	370
Fat:	17 g
Carbohydrates:	22 g
Protein:	30 g
Cholesterol:	100 g
Sodium:	1031 mg
Fiber:	3 g
Sugars:	16 g
Calculated per serving.