This egg roll bowl combines lean protein with coleslaw mix and coconut aminos for a healthy meal that has flavor similar to an egg roll, minus the fried wrap.
- 1 lb ground turkey or chicken
- 2 teaspoons fresh ginger, grated or minced
- ¼ cup chopped yellow onion
- 2–4 cloves garlic, minced (about 1 Tablespoon)
- 2 teaspoons toasted sesame oil
- 1 12 – 14 oz packaged coleslaw mix (or broccoli slaw)
- 3 Tablespoons coconut aminos (or low-sodium tamari or soy sauce)
- 1 teaspoon sambal oelek (also called Huy Fong chili paste)
- 2 green onions, chopped
- sriracha, for serving (optional)
- sesame seeds and chopped cilantro, for garnish (optional)
- cooked cauliflower rice, for serving (optional)
- Cook meat: Brown ground turkey or chicken in a large skillet. Break meat into smaller pieces as it cooks using a wooden spoon or spatula and season liberally with salt and pepper. Cook for about 6-8 minutes or until the meat is no longer pink. Remove from heat and transfer to a bowl.
- Cook veggies: In the same skillet over medium heat, add sesame oil. Once hot, add onion, garlic and ginger and cook until fragrant, about 3-5 minutes. Add coleslaw mix into the skillet. Toss and add coconut aminos and sambal oelek. Cook for another 3-5 minutes or until cabbage is tender. Add cooked meat back to the pan. Taste and add more coconut aminos or sambal, if needed.
- Serve: Portion into bowls and top each with green onions and a drizzle of sriracha, sesame seeds and cilantro. Feel free to serve over cooked cauliflower rice for more volume and veggies.
- Coconut aminos – feel free to use low-sodium tamari for a gluten-free option or reduced-sodium soy sauce if that’s what you have in your fridge!
- Sambal oelek – also called Huy Fong chili paste or garlic chili sauce, this spicy condiment is a mainstay in Asian cooking. You can find it on the international aisle at your grocery store. If you don’t have sambal oelek, you can use sriracha instead. If you don’t want the dish to be spicy at all, simply omit it! If you like more flavor and spice, you can add more. I usually do 2-4 teaspoons!
- Add an egg – This recipe doesn’t call for eggs, but if you want to amp up the protein you can add an egg when you add the cooked meat back to the pan and toss until the egg is cooked through.
- Servings – The recipe serves 3, but if we’re really hungry we can eat the whole meal between 2 people, especially if we don’t serve it with cauliflower rice. If you’re serving a family of 4 or want leftovers for lunch the next day, I would definitely double the recipe.
- Category: Lunch/Dinner
- Method: Stovetop
- Cuisine: Asian
- Serving Size: 1/3 of recipe
- Calories: 325
- Sugar: 8g
- Sodium: 393mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 104mg
Keywords: egg roll in a bowl