Egg Roll in a Bowl
2fat
1protein
1vegetable
1condiment
Takeout just got more nutritious! This deconstructed egg roll is full of flavor – and loaded with veggies. Easily meal prep this dish for a busy weeknight.
1/4 of recipe 
30 minutesIngredients
4 servings
- Ground turkey1 pound
- Coleslaw mix16 ounce bag
- Carrot, grated1 medium
- Ginger, fresh1 teaspoon
- Scallions, white and greens separated and sliced1 bunch
- Toasted sesame oil1 tablespoon
- Soy sauce or coconut aminos3 tablespoon
- Honey1 tablespoon
- Sriracha1 tablespoon
- Rice wine vinegar1 tablespoon
- Sesame seeds (for garnish)1 sprinkle
- Low fat mayo or plain Greek yogurt1/4 cup
- Garlic, minced2 cloves
Directions
- 1In a large skillet on medium-high heat, add sesame oil and scallion whites
- 2Cook until scallions are browned and translucent (about 3 minutes), add garlic and ginger and cook until fragrant
- 3Add ground turkey and cook until browned and cooked through, breaking up as you go
- 4Once turkey is cooked, add coleslaw and carrots and let cook until wilted
- 5As coleslaw is cooking, in a small bowl, add soy sauce, honey, sriracha and rice wine vinegar and mix together
- 6Once coleslaw is cooked down, add soy sauce mixture and cook for about 5 minutes, making sure everything is coated in the sauce
- 7Mix your mayo (1/4 cup) and sriracha (1 tablespoon) together, add water if you need for a lighter consistency, and drizzle some over your bowl and top with sesame seeds and scallion greens