All the ingredients in an eggroll, made healthy and convenient in a bowl!
I’m really into bowls. Both the empty vessel itself and the types of dishes that can be eaten in bowls; salads, soups, burrito bowls, Mediterranean bowls, and now Eggroll Bowls. I found this recipe by Mostly Homemade Mom on Pinterest and thought it sounded like a great dish that I could easily adapt to be State of Slim friendly. And since I absolutely adore sauce on everything, I knew that my Sweet and Sour Sauce would be perfect for drizzling on top.
You could make this bowl with any type of extra lean ground meat; turkey, beef, or chicken. I happened to find 93% lean ground pork at Sprouts, which was a real treat because I never see a lean version of this fatty deliciousness. Now obviously this is more fat than what is required on State of Slim (we’re supposed to use 96% lean), but I made a personal choice to go with pork because 1) I love it, and 2) eggrolls are typically made with pork and I wanted to stay in that theme. But you should definitely use whatever lean meat you enjoy most and are comfortable with incorporating into your diet.
Get a bag of pre-shredded coleslaw mix in the salad section for this recipe, it makes it super easy. The cabbage REALLY cooks down so I added frozen green beans to bulk it up. But you could vary the veggies you use, really anything would be great. Try adding more carrots, bell peppers, greens, snow peas, etc.
1 1/4 lb. extra lean ground meat (beef, chicken, turkey)
1 medium onion, thinly sliced
1 bunch green onions, thinly sliced
1 bag shredded coleslaw mix (without the dressing)
3 cups diced veggies of your choice (I used frozen green beans)
3 cloves garlic, minced
2 tsp. fresh ginger, minced
1/4 cup reduced sodium soy sauce, divided usage (I use gluten free tamari)
2 Tb. rice vinegar
Heat a wok or large skillet over medium high heat and coat it with non-stick cooking spray. When hot, add the sliced regular onion (not the green) and the ground meat. Break up the meat and cook, stirring frequently, until the onion is tender and the meat is fully cooked. Drizzle half (2 tablespoons) of the soy sauce over the meat and stir well until fully combined. Season with freshly ground pepper, you could also use a little garlic powder and/or chili flakes if you want to spice it up. Remove the cooked meat to a bowl and set aside to keep warm.
Heat the work or skillet again and coat with non-stick cooking spray. When hot, add the 3 cups of raw veggies and stir-fry, stirring frequently, until the veggies are tender, but still a little crisp. The amount of time will depend on what you used and how big they are cut. Add the bag of coleslaw mix, the remaining 2 tablespoons of soy sauce, rice vinegar, garlic and ginger. Mix until well combined and cook, stirring frequently, until the cabbage has wilted and softened, but still a little crunchy, about 5 minutes. Stir in the sliced green onions and remove from the heat.
To serve, spoon some of the veggies into a bowl and top with 4 to 6 ounces of the ground meat mixture. If desired, drizzle a few tablespoons of the Sweet and Sour Sauce over the top.
Sweet and Sour Sauce
Makes a little less than one cup
1/3 cup Walden Farms ketchup (sugar free and calorie free)
1 Tb. tomato paste
1/3 cup rice vinegar
1 Tb. reduced sodium soy sauce or tamari
1 packet Truvia or sweetener of choice, you may want more depending on your taste
Combine all the ingredients in a small pan or sauce pot over medium heat, whisking well until smooth. Bring the sauce to a simmer, taste and adjust the seasoning. If you’re like me and like the sauce to be extra sour, add a little more vinegar. Remove from the heat and drizzle over your eggrolll bowls if desired.