Do you love Reuben sandwiches, but you’re trying to eat healthy following bariatric surgery? Perhaps you’re looking for a delicious way to enjoy this classic sandwich without all the carbs. Look no further than this Low-Carb Reuben Bowl Recipe!
This high-protein variation of the traditional Reuben sandwich is loaded with flavor while staying within your post-op nutrition guidelines. Packed with protein and fiber, this Reuben in a bowl recipe can be made in 20 minutes or less and will become one of your favorite go-to meals.
Reuben bowl ingredients
This high-protein Reuben bowl is packed with all the flavors of a Reuben sandwich minus the extra carbs. If you don’t want to ditch the bread, you can still make a classic Reuben sandwich and use a low-carb bread like Sola keto bread.
To add fiber and texture, this recipe swaps cabbage or coleslaw mix for saurkraut. You can add more or less depending on your preferences and tolerance after surgery.
Because corned beef is naturally higher in fat, you can substitute sliced deli turkey for the “Rachel” version of this Rebuen bowl recipe if you prefer a lower-fat alternative.
Reuben in a bowl garnishes
While this recipe on its own is loaded with flavor, I highly recommend dressing it up with the optional garnishes. If you’re serving this dish for a St. Patty’s Day get-together, make a themed toppings bar for your friends to load their own garnishes.
For a healthier spin on the recommended garnishes in this recipe, you can opt for gluten-free French fried onions and make your own homemade thousand island dressing! It’s simple to prepare. I prefer using avocado oil-based mayonnaise which contains more healthy fats versus the pro-inflammatory commercial oils.
Last but not least, don’t forget the pickle slices! However, you choose to garnish this high-protein Reuben bowl, be sure to tag me so I can see your tasty creations!
Low-Carb Reuben In a Bowl Recipe
- 1 Tbsp butter
- 1 16-oz bag coleslaw mix
- 1 lb corned beef sliced into strips
- 1 cup shredded swiss cheese
- pickle slices
- thousand island dressing
- French fried onions
- In a large saute pan, melt butter over medium heat.
- Add coleslaw mix, cover, and cook for 5 minutes stirring occasionally.
- When cabbage is cooked through and tender crisp, add corned beef strips; toss to combine.
- Portion into bowls and top with shredded Swiss cheese, onion straws, dressing, and pickles, if desired.
Founder of LIFe – Lose It Forever
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