Egg Roll in a Bowl Recipe lunchbox
Loaded with crunchy veggies and protein, this egg roll bowl is a super quick and satisfying school lunch!
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Ingredients
- 2 tablespoons sesame oil
- 1 med onions, finely chopped
- 1 pound ground beef, chicken, or pork (or finely chopped chicken)
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 ½ teaspoons salt
- 1 tablespoon Sriracha
- 16- ounce bag coleslaw mix
- 1 tablespoon coconut aminos or soy sauce
- 1 tablespoon rice wine vinegar
- 16- ounce bag cauliflower rice or 4 cups riced cauliflower
Instructions
Prepare egg roll mixture
- In a large skillet over medium-high heat, heat the sesame oil.
- Add the onion and sauté until the onions are translucent. Add the meat, black pepper, garlic powder, salt, and Sriracha, cook until the meat is cooked through.
- Add the coleslaw mix, coconut aminos or soy sauce, and rice wine vinegar. Sauté until the cabbage is tender.
- Prepare cauliflower rice or white rice according to package instructions.
To enjoy at home
- Serve the Egg Roll mixture over the cauliflower or white rice.
To pack for school
- Make a base of rice at the bottom of a hard lunch container with compartments and top with the egg roll mixture.
- Keep fruit and edamame in different sections of the bento container.
- Pack any sauces such as soy sauce and Sriracha separately in small dip containers and pack everything in a lunch bag with an ice pack.
Nutrition
Serving: 1 bowl | Calories: 293kcal | Carbohydrates: 16g | Protein: 28g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 1174mg | Potassium: 982mg | Fiber: 6g | Sugar: 7g | Vitamin A: 118IU | Vitamin C: 101mg | Calcium: 90mg | Iron: 4mg
