Nutrition

Eggroll in a Bowl

Looking for a fast and straightforward dinner? This wholesome and scrumptious eggroll in a bowl with floor rooster or tempeh is a tasty meal that’s straightforward to place collectively!

The protein-rich floor rooster (or tempeh) compliments the recent flavors from the carrots, cabbage and ginger. With 30+ grams of protein per serving you possibly can simply keep fueled and assist your coaching objectives. This dish may be served alone, with rice or pasta, or inside a wrap. You can customise it by including in veggies of selection, purple chili flakes to spice it up, or alternate toppings.

One of the issues I really like about this dish are the colourful colours of the completely different veggies. These pigments from the colours point out the particular disease-fighting phytonutrients discovered inside (1).

Phytonutrients, similar to carotenoids which may be discovered in carrots (2), and anthocyanins that are discovered in purple cabbage (3), are plant vitamins with bioactive meals parts. These play an vital position in supporting our immune system and have been proven to be anti-microbial, anti-inflammatory and anti-oxidant (4).

Eating extra greens – and consuming a VARIETY of them can assist your immune system and shield towards heart illness, osteoporosis, cancer, diabetes and way more (2). This recipe comprises a number of servings to assist enhance your each day consumption.

This fast and straightforward dinner is ideal after I’m brief on time, and it makes a nice lunch all through the week too!

Enjoy!


Eggroll in a Bowl

Yield: 4 servings

You will want: Cutting board and knife, measuring spoons and cups, giant skillet with a lid, giant kitchen spoon

KeyT=Tablespoon; tsp=teaspoon

Ingredients:

  • 1 1/2 lbs floor rooster (or 16 oz tempeh, crumbled)
  • 1 T olive oil
  • 2 T minced ginger
  • 1 T minced garlic
  • 1 cup diced onion
  • 2 medium carrots, shredded
  • 1 cup baby bok choi
  • 1 cup purple cabbage, thinly sliced
  • 1 small zucchini, minimize in half lengthwise then sliced into half rounds
  • 1 tsp purple chili flakes (elective)
  • 1 tsp black pepper
  • 1 tsp coconut aminos or tamari
  • 3 inexperienced onions, sliced (for garnish)

Directions:

  1. In a giant frying pan with a lid, add the olive oil and onions and prepare dinner on medium warmth lined, stirring sometimes till translucent, about 5-10 minutes.
  2. Add in the ginger and garlic and stir to coat with oil, then add the bottom rooster and prepare dinner lined for 8-10 minutes.
  3. When the rooster is usually finished, add the coconut aminos, pepper, chili flakes, carrots and cabbage. Stir, cowl and permit to prepare dinner for 3-5 minutes.
  4. Then add the bok choi and zucchini and stir every thing collectively one final time, cowl and prepare dinner for two extra minutes.
  5. Garnish with inexperienced onions and serve with rice, rice noodles or a wrap.

*Note: Feel free to make use of completely different greens if that’s what you have got available or to fit your preferences

Nutrition Facts

Serving Size: 1 portion

Servings per Recipe: 4

Calories per Serving: 372

Protein: 33 grams

Carbohydrates: 14 grams

Fat: 21 grams

I hope you take pleasure in this recent and scrumptious recipe! Let me understand how you prefer it in the feedback under!


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My Dinner Plan consists of 6 months (that’s 24 weeks price) of menu plans, recipes and what I name “smart grocery lists” which you create with a click on of a button from contained in the recipes you need to make!

  • You’ll save time on planning what to prepare dinner week after week, and save time spent on the retailer because you’ll know precisely what you want.
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References:

  1. Sharma S, Katoch V, Kumar S, Chatterjee S. “Functional relationship of vegetable colors and bioactive compounds: Implications in human health”. J Nutr Biochem. 2021;92:108615. doi:10.1016/j.jnutbio.2021.108615 Web. https://pubmed.ncbi.nlm.nih.gov/33705954/
  2. Liu, Rui Hai. “Health-promoting components of fruits and vegetables in the diet.” Advances in nutrition (Bethesda, Md.) vol. 4,3 384S-92S. 1 May. 2013, doi:10.3945/an.112.003517 Web. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3650511/
  3. Wallace, Taylor C. “Anthocyanins in cardiovascular disease.” Advances in nutrition (Bethesda, Md.) vol. 2,1 (2011): 1-7. doi:10.3945/an.110.000042 Web. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3042791/
  4. Gupta C, Prakash D. “Phytonutrients as therapeutic agents”. J Complement Integr Med. 2014;11(3):151-169. doi:10.1515/jcim-2013-0021 Web. https://pubmed.ncbi.nlm.nih.gov/25051278/

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