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Low-carb Egg Roll in a Bowl with Sautéed Kale (Meal-Prep)
Super easy to make, this Low-carb Egg Roll in a Bowl with Sautéed Kale is all you need to feel satisfied. It’s packed with flavour and it’s ready in less than 30 minutes. It also reheats well and tastes delicious the next day, making it the perfect dish for easy low carb meal prep.
In a large skillet, heat sesame oil over medium-high heat.
Add red onions and sauté for about 4 minutes. Then, add garlic and ginger and sauté for about a minute, until fragrant is released.
Add ground beef and season with salt and black pepper. Cook and break it up with a spatula, until it is cooked through and no longer pink. It’s about 7 minutes.
Add hot sauce and mix well to combine.
Reduce heat to medium. Add the coleslaw mix and liquid soy seasoning. Stir well and cover the skillet. Cook for about 3-5 minutes, until it’s tender. Set aside.
Meanwhile, in a small bowl whisk together all the ingredients for the hot mayo sauce.
Place an even amount of egg roll into 4 different glass containers.
In the same skillet, add olive oil over medium-low heat. Add garlic and sauté for 30 seconds. Add kale and stir until wilted. Place kale in the meal-prep bowls too. Drizzle the sauce over the egg roll bowls. Enjoy!
Store for up to 4 days in the fridge.
dinner, Lunch, Main Course, meal-prep
American, Asian, Chinese
dinner, egg rolls in a bowl, low-carb meal-prep lunch, meal-prep, Meal-prep lunch