Vegetable Egg Roll in a Bowl

Vegetable Egg Roll in a Bowl is a vibrant and flavorful low-carb dish that captures the essence of traditional egg rolls without the wrapper. Packed with fresh vegetables and savory seasonings, it's a quick and healthy meal perfect for any night of the week.

Ingredients

• Cabbage - 200 grams, shredded
• Carrot - 50 grams, julienned
• Bell pepper - 100 grams, diced
• Green onions - 30 grams, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Ground black pepper - 1/4 teaspoon
• Red pepper flakes - 1/4 teaspoon (optional)
• Cooked chicken or tofu - 100 grams, diced (optional)

Steps

1. Heat olive oil in a large skillet over medium heat.
2. Add minced garlic and grated ginger, and sauté for 1 minute until fragrant.
3. Add the shredded cabbage, julienned carrot, and diced bell pepper to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender.
4. If using, add the diced cooked chicken or tofu and stir to combine.
5. Pour in the soy sauce, sesame oil, ground black pepper, and red pepper flakes (if using). Stir well to coat the vegetables evenly.
6. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
7. Remove from heat and stir in the chopped green onions before serving.

Nutrition

• Calories: 200
• Protein: 10 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 30 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in carbohydrates, making it suitable for low-carb diets.

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