Bright, crisp, and full of warm Asian-inspired flavors, this Egg Roll In A Bowl Salad (Anti-Inflammatory Recipe) pairs the savory comfort of spiced ground beef with a fresh, crunchy bowl of cabbage, lettuce, broccoli, carrots, and avocado. The texture is a pleasing contrast: soft, warm beef nestled into cool, shredded veg with pops of grated ginger and a hint of tamari. It’s easy because cooking the beef takes just minutes, and the salad comes together with simple chopping and tossing. Serve it in a bowl for a light dinner or pack it for lunch—see this easy egg roll bowl guide for another take if you want more ideas.
Why You’ll Love This Egg Roll In A Bowl Salad (Anti-Inflammatory Recipe)
- Hands-off main: quick sear of beef and simple mixing makes it fast weeknight food.
- Bright anti-inflammatory notes from turmeric, fresh ginger, and apple cider vinegar.
- Great texture mix: warm, crumbled beef vs. crunchy shredded cabbage and carrots.
- Low-carb friendly when you skip starchy sides and keep portions moderate.
- Flexible: easy to swap tamari for coconut aminos or make it milder or spicier.
- Ready-to-eat immediately — no need to wait for flavors to meld.
- One-bowl meal that’s balanced with protein, healthy fats (avocado, olive/flax oils), and fiber.
- Easy to pack for lunch and holds up well when dressed lightly.
What Is Egg Roll In A Bowl Salad (Anti-Inflammatory Recipe)?
Egg Roll In A Bowl Salad is a deconstructed egg-roll inspired dish. Instead of wrapping fillings in a wrapper, you cook the seasoned ground beef and toss it with a fresh mix of shredded cabbage, lettuce, broccoli, grated carrots, and avocado. The taste echoes classic egg roll flavors — savory umami from tamari, spicy warmth from turmeric and crushed red pepper, and a bright fresh kick from ginger and garlic. It’s made by quickly sautéing the beef, gently stirring in aromatics, then cooling and combining everything cold or room temperature. The vibe is comfy and fast — great for weeknights, simple lunches, or lighter weekend meals.
Ingredients for Egg Roll In A Bowl Salad (Anti-Inflammatory Recipe)
For the Base
- 2 1/2 cups cabbage, thinly chopped/shredded
- 2 cups lettuce, thinly chopped
- 2/3 cup broccoli, thinly chopped
- 1 1/2 cups grated carrots (or a large carrot)
- 1/2 avocado, thinly chopped
- 1 scallion, thinly chopped
For the Beef
- 8oz / 220g lean ground beef
- 1 tsp olive oil
- 1-2 tbsp water
- 1 tbsp tamari sauce (or coconut aminos)
- 1 tsp turmeric
- 1 1/2 tbsp ginger, grated
- 2 garlic cloves, minced
- 1 tsp crushed red pepper (optional)
For the Salad Dressing / Finish
- 1 tbsp tamari sauce (or coconut aminos) — for the salad
- 1 1/2 tbsp grated ginger (use with beef and salad as listed)
- 1 1/2 tbsp grated ginger (note: ginger is used both with beef and salad; keep amounts as listed)
- 1 1/2 tbsp grated ginger (the recipe lists multiple uses; use total amount as preferred)
- 1 1/2 tbsp grated ginger (if this feels repetitive, use the ginger amount you like)
- 1 1/2 tbsp grated ginger (optional repeated entry – follow the ingredient list provided)
- 1 1/2 tbsp grated ginger (use as desired)
- 1 tbsp tamari sauce / or coconut aminos (or as needed) — for seasoning the mixed salad
- 1 tsp flax oil (optional)
- 1 tsp apple cider vinegar (or as needed)
- 1 garlic clove, minced (for salad)
- Sprinkle flaxseed on top (to finish)
Note: The ingredient list includes repeated ginger and tamari entries. Use the ginger and tamari where you like — with the beef and mixed into the salad — to match the flavor you prefer.
Ingredient Notes (Substitutions, Healthy Swaps)
- Tamari / Coconut Aminos: Coconut aminos is lower in sodium and slightly sweeter. Use it 1:1 if you want less salt.
- Lean Ground Beef: Swap for ground turkey, chicken, or a plant-based crumble if desired—cook similarly.
- Flax Oil: Optional for its omega fats; can be replaced by an extra teaspoon of olive oil or left out.
- Apple Cider Vinegar: Brightens the salad. Use lemon juice if you don’t have ACV.
- Turmeric: Use ground turmeric if fresh is unavailable; 1/4 tsp ground ≈ 1 tsp fresh grated.
- Ginger: Fresh grated ginger gives the best bite. Use 1/2 tsp ground ginger if needed, but reduce amount — it’s more concentrated.
- Avocado: If you want fewer calories, omit or use a smaller portion. For creaminess, mash it into a small dressing.
- No Soy: Use coconut aminos only to make it soy-free.
Step-by-Step Instructions
Step 1 – Prep your veg and aromatics
Chop the cabbage, lettuce, broccoli, grate the carrot, mince the garlic, and grate the ginger. Slice the scallion and halve the avocado. Keep everything ready before you cook the beef.
Visual cue: Veg should be thin or small pieces so they mix easily and season evenly.
Step 2 – Cook the ground beef
Heat 1 tsp olive oil in a skillet over medium-high heat. Add the 8 oz lean ground beef and 1-2 tbsp water. As it heats, break the beef into small pieces with a spatula. After 2–3 minutes the beef will start to brown.
Pro cue: Adding water helps separate the meat and speeds cooking without extra oil.
Step 3 – Add aromatics and seasonings
Reduce heat to medium-low. Add the 2 minced garlic cloves, 1 tsp turmeric, 1 tsp crushed red pepper (optional), 1 tbsp tamari (or coconut aminos), and 1 1/2 tbsp fresh grated ginger. Stir and cook for another 3–4 minutes until the beef is cooked through and coated in flavor. Then remove from heat and let cool slightly before adding to the salad.
Step 4 – Toss the salad base
In a large bowl combine the shredded cabbage, chopped lettuce, broccoli, grated carrots, minced garlic clove (for the salad), thinly chopped scallion, 1/2 avocado, 1 tbsp tamari (or coconut aminos) — added as needed — 1 tsp flax oil (optional), and 1 tsp apple cider vinegar. Toss gently to combine.
Step 5 – Combine beef and serve
Add the cooled, seasoned beef to the bowl and toss everything together. Sprinkle flaxseed on top and adjust salt or tamari if needed. Enjoy immediately while the beef is still slightly warm.
Pro Tips for Success
- Use a sharp knife or food processor for quick chopping; small pieces mix and season better.
- Brown beef on medium-high to get color, then lower heat to avoid burning the ginger and garlic.
- Let the beef cool slightly so it doesn’t wilt the greens too much; warm is best.
- Taste before adding more tamari — you can always add more but can’t remove salt.
- If you prefer more sauce, mix a little extra tamari and apple cider vinegar and drizzle lightly.
- For even faster prep, buy pre-shredded cabbage and pre-grated carrots from the store.
Flavor Variations
- OPTIONAL — Spicy: Increase crushed red pepper or add thinly sliced fresh chili for heat.
- OPTIONAL — Sesame Twist: Add a tsp toasted sesame oil and a sprinkle of toasted sesame seeds. (Note: strong flavor, use sparingly.)
- OPTIONAL — Citrus Bright: Replace apple cider vinegar with lime juice and add lime zest for a tangy lift.
- OPTIONAL — Nutty Crunch: Toss in chopped roasted peanuts or almonds for crunch (not anti-allergen).
- OPTIONAL — Ginger Boost: Add extra grated ginger to the salad if you love that sharp, fresh bite.
- OPTIONAL — Veg Swap: Use shredded Brussels sprouts or thinly sliced bell pepper in place of broccoli.
Serving Suggestions
- Serve in a large bowl with a wedge of lime for squeezing.
- Place over cauliflower rice or steamed brown rice for a heartier meal.
- Pack in mason jars for lunch — keep beef and dressing separate until ready to eat.
- Serve alongside simple miso soup or a clear broth for a fuller meal.
- Top with fresh cilantro or extra sliced scallions for color and freshness.
- Offer extra tamari and crushed red pepper at the table for guests to adjust.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook the beef and store it in a sealed container. Chop the vegetables and store separately in fridge containers for up to 2 days. Combine just before serving.
- Storage duration: Store assembled salad in the fridge up to 24 hours for best crunch. Beef stored alone stays good for 3–4 days.
- Reheating: Reheat only the beef in a pan or microwave until warmed through, then add to fresh greens. Avoid reheating the assembled salad — greens will wilt and avocado will brown.
- Texture changes: Once dressed, cabbage and lettuce will soften over time. For best crunch, toss right before serving.
Storage and Freezing Instructions
- Do not freeze the assembled salad — freezing changes texture (avocado and lettuce become mushy).
- Beef only: You can freeze the cooked beef in a sealed freezer bag for up to 2 months. Thaw overnight in the fridge and reheat before adding to fresh veggies.
- For best results, freeze components separately (beef only) and assemble fresh when ready.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
460 kcal | 31 g | 18 g | 21 g | 5 g | 1000 mg
Estimates vary by brands and portions.
FAQ About Egg Roll In A Bowl Salad (Anti-Inflammatory Recipe)
Q: My salad tastes bland — how can I fix it?
A: Add a splash more tamari (or coconut aminos), a squeeze of apple cider vinegar or lemon, and a pinch of salt. Fresh grated ginger also brightens flavor.
Q: The beef looks dry — what did I do wrong?
A: Likely overcooked or lean meat cooked too long. Add 1–2 tbsp water or a drizzle of olive oil while cooking and avoid over-stirring.
Q: Can I make this vegetarian?
A: Yes — swap beef for cooked tofu crumbles, tempeh, or a plant-based ground product and season the same way.
Q: Why is my salad watery after a few hours?
A: Vegetables release water when dressed. To avoid this, keep dressing and tamari minimal, or toss just before serving.
Q: How can I reduce sodium?
A: Use low-sodium tamari or coconut aminos, or reduce the amount and add extra ginger and vinegar for flavor.
Q: Can I use dried ginger instead of fresh?
A: You can, but dried ginger is more concentrated and has a different taste. Use about 1/4 tsp ground ginger for every 1 tsp fresh.
TastyInspo Notes
- Finish with a small sprinkle of toasted sesame seeds for color and nutty aroma.
- Plate in a shallow bowl so warm beef sits on top of cold greens for contrast.
- For photo-ready bowls, add a thin avocado fan on top instead of chopped pieces.
- If serving to a crowd, keep beef in a warm dish and set bowls of fresh veggies and toppings for assembly.
- A micro-mint or cilantro leaf on top adds a pleasant fresh scent at serving time.
Troubleshooting
Problem: Salad is bland — Fix: Add more tamari, lemon/ACV, or grated ginger.
Problem: Beef is rubbery — Fix: Don’t overcook; remove from heat as soon as browned.
Problem: Salad soggy after storing — Fix: Store components separately and assemble just before eating.
Problem: Overly salty — Fix: Add more greens, a squeeze of lime, or a little mashed avocado to balance.
Problem: Garlic too sharp raw — Fix: Use roasted or sautéed garlic in the salad mix, or reduce raw garlic amount.
Problem: Avocado browning — Fix: Toss avocado in a little lemon/lime juice before mixing or add just before serving.
Final Thoughts
This Egg Roll In A Bowl Salad (Anti-Inflammatory Recipe) is fast, flavorful, and flexible — a smart choice when you want something bright, comforting, and healthy with little fuss. Try the simple swaps and make-ahead tips to fit it into your weeknight routine; it’s one of those bowls you can tweak and enjoy often. For another classic take on this concept, check out Egg Roll in a Bowl (Easy and Healthy!).
