This is an easy delicious anti-inflammatory recipe for an egg roll in a bowl salad that you will love for lunch or dinner!
We’ve all heard of the low-carb wonder called egg roll in a bowl. In fact, I have a recipe that’s quite popular here. However, today I wanted to make this egg roll in a bowl more nutritious and more anti-inflammatory. So, we’re turning this deliciousness into a salad with lots of greens and spiced lean ground beef.
I know, you might not be a huge fan of salads, trust me I had to work hard to love them too! I did this by drinking a smoothie daily and trying to have a side of raw vegetables with everything for a few years now.
Raw vegetables, like those in salads, are where the nutrients are still intact and you get to serve them to your body on a silver platter. Or whatever platter you want to use. Just give your body the vitamins, the phytochemicals and the minerals that actually have anti-inflammatory properties. When you cook the vegetables, their popular nutrients disappear like Casper.
We will also keep this salad lower-carb, because as I mentioned here a higher glycemic index can increase not just your blood sugar, but also chronic inflammation.
How To Make An Egg Roll In A Bowl Salad Anti-Inflammatory
To make this salad more anti-inflammatory, we will do several things a bit differently, we’ll:
- cook the lean ground beef with lots of anti-inflammatory spices for shorter periods of time and add some moisture
- use lots of highly nutritious anti-inflammatory foods in their raw form like cabbage, scallions and broccoli, ginger and avocado
- keep the glycemic index low and thus your blood sugar stable (essential to reduce inflammation)
- add more omega-3’s by using flax oil and adding flaxseeds – this might not be for everyone, I like to add a little bit for a boost in omega-3’s
I really hope you enjoy this anti-inflammatory salad version of an egg roll in a bowl, here’s the complete recipe! Let me know whether you like it and what changes did you make to make it more “yours”.
Egg Roll In A Bowl Salad (Anti-Inflammatory Recipe)
This is an easy delicious anti-inflammatory recipe for an egg roll in a bowl salad that you will love for lunch or dinner! Made with nutrient-dense foods and lower in carbs, this salad is satisfying and great for your body!
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
Ground Beef:
- 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
Instructions
- Saute the ground beef with a little bit of olive oil, adding the water and breaking it into pieces with a spatula. After 2-3 minutes, add in the garlic, turmeric, crushed red pepper, (optional), tamari or coconut aminos and the fresh grated ginger. Reduce heat and stir for 3-4 minutes, then let cool before adding to the salad.
- Chop all the vegetables as small or big as you like them (I find smaller pieces to be more enjoyable because they're easier to season).
- Then all the ingredients to a bowl and mix together. Sprinkle flaxseed on top.
- Enjoy immediately.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 517Total Fat: 26gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 98mgSodium: 1252mgCarbohydrates: 35gFiber: 13gSugar: 12gProtein: 40g