Who doesn’t love a good spring roll!? I will say the flaky crust is pretty darn good on one, but this made into a bowl is just as delicious and it’ll have you feeling good after it. I love making recipes like this that remind you of something that you can get out at a restaurant. PLUS it only requires a few ingredients which is even better right? This Spring Roll in a Bowl makes for an easy weeknight dinner and even better as leftovers the next day!
Spring Roll in a Bowl
What you need:
- Green Cabbage
- Red Cabbage
- Shredded Carrots
- Ground beef
- Yellow onion
- Green onion
- Sesame Oil
- Coconut Aminos
- Minced garlic
- Sea salt, pepper, Garlic powder, cumin, ginger, red pepper flakes
How to make Spring Roll in a Bowl:
- Add olive oil to a large pot with minced garlic and chopped onion.
- Add ground beef to sauté to brown.
- Chop green cabbage and red cabbage. Add to pot and mix on medium heat.
- Toss in shredded carrots and chopped green onion on medium to low heat.
- Mix up seasonings and combine to stir into bowl. Adjust seasonings to taste if needed.
- Add sesame oil and coconut aminos. Stir to combine
Why you’ll love this recipe:
- It’s so simple to make! Seriously all you need is a large pot.
- It’s great for leftovers! I love a meal that you can easily reheat for lunch the next day. This is definitely one of them.
- It’s loaded with veggies! This meal is colorful and makes you feel good eating it!
- Cabbage lasts forever in the fridge! Pick it up next time you’re going to the store and plan for this one.
Why this is a healthy weeknight dinner:
- It’s loaded with veggies that will keep you feeling satisfied and full.
- It’s a good mix of protein, carbs and fat for a balanced, well rounded meal. You can add rice if you want to add more carbs here!
- It’s simple. Simple meals are not only good for less stress during meal time but also don’t require you to get a ton of ingredients.
Want to switch this up?
- Add brown or jasmine rice to mix in!
- Put into lettuce cups and serve with more sauce on top
- Use chicken or shrimp instead of ground beef!
Can I sub soy sauce for coconut aminos?
Yes! If you don’t have coconut aminos, it can easily be subbed for soy sauce here.
Can I sub ground beef for another meat?
Yes! Try this with ground chicken or pork! You can also try this with a plant based meat as well.
How to reheat for leftovers:
This is best the day of or next day after fixing! If you’d like to reheat, I recommend putting your serving in the microwave to heat up. You may want to add more coconut aminos on the day you reheat.
What I used to make this recipe:
- Non-stick pot
- Stasher Bags to keep leftover veggies fresh
- OXO storage containers to keep leftovers fresh!
If you like this recipe, you may also enjoy these on One Balanced Life:
- 1 lb grass-fed ground beef
- 1 package 10oz shredded green cabbage (or 1/2 head of green cabbage)
- 1 1/2 cup red cabbage
- 1 cup yellow onion, chopped
- 2 garlic cloves, minced
- 1 cup shredded carrots
- 1/4 cup green onion + more for garnish
- 4-5 tbsp coconut aminos (could also sub soy sauce) adjust to taste!
- 1 tsp ginger
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- 1/2 tsp red pepper flakes
- 1/2 tsp sea salt & pepper (adjust to taste)
- 1 tbsp olive oil
- 1 tbsp toasted sesame oil
- In pan, add onion & minced garlic cloves to pan with olive oil and saute.
- Then add in beef & continue to sauté until beef is browned. Heat should be at medium.
- Turn heat down to medium/low & add in package of cabbage and allow to cook in the dish. Then add in carrots, green onion & coconut aminos and sesame oil. Continue to stir.
- Add in seasonings: sea salt, pepper, ginger, garlic powder, cumin and red pepper flakes. Adjust to taste if needed.
- Top off with more green onion for garnish & red pepper flakes!
- You may want to add more coconut aminos as you serve it!
until next time...