75fit
Eggplant and Tofu Lunch Bowl
A quick and healthy plant-based meal.
This recipe is high in protein and fits well within a low-carb diet.
This recipe is straightforward with clear steps and readily available ingredients.
Makes 9 servings
Prepare the filling.
In a bowl, combine the ground beef, grated carrots, minced garlic, mixed greens, lemongrass paste, basil paste, onion powder, soy sauce, chopped green onions, cilantro, and diced jalapeno. Mix well until all ingredients are evenly distributed.
Cook the beef mixture.
In a skillet over medium heat, cook the beef mixture for about 10 minutes, stirring occasionally until the beef is browned and cooked through.
Assemble the summer rolls.
Take a spring roll wrapper and soak it in warm water for a few seconds until it softens. Place a small amount of the beef mixture in the center of the wrapper, fold the sides over, and roll tightly to seal.
Prepare the peanut sauce.
In a small bowl, whisk together the PB2 powder, soy sauce, water, minced garlic, Thai red chili paste, fish oil, and honey until smooth. Adjust the consistency with more water if necessary.
Serve the summer rolls.
Arrange the summer rolls on a plate and serve with the prepared peanut sauce for dipping.
Nutrition is estimated from ingredient amounts and may vary with brands and substitutions. In the app, values update automatically when you adapt the recipe or scale servings.
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