Egg Roll in a Bowl

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.

icon1/4 of recipe
icon30 minutes
Dinner
Diabetic Friendly
Gluten Free
Dairy Free
PCOS Friendly
Diverticulosis
Ingredients
4 servings
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  • Ground turkey
    1 pound
  • Coleslaw mix
    16 ounce bag
  • Carrot, grated
    1 medium
  • Ginger, fresh
    1 teaspoon
  • Scallions, white and greens separated and sliced
    1 bunch
  • Toasted sesame oil
    1 tablespoon
  • Soy sauce or coconut aminos
    3 tablespoon
  • Honey
    1 tablespoon
  • Sriracha
    1 tablespoon
  • Rice wine vinegar
    1 tablespoon
  • Sesame seeds (for garnish)
    1 sprinkle
  • Low fat mayo or plain Greek yogurt
    1/4 cup
  • Garlic, minced
    2 cloves
Directions
  • 1
    In a large skillet on medium-high heat, add sesame oil and scallion whites
  • 2
    Cook until scallions are browned and translucent (about 3 minutes), add garlic and ginger and cook until fragrant
  • 3
    Add ground turkey and cook until browned and cooked through, breaking up as you go
  • 4
    Once turkey is cooked, add coleslaw and carrots and let cook until wilted
  • 5
    As coleslaw is cooking, in a small bowl, add soy sauce, honey, sriracha and rice wine vinegar and mix together
  • 6
    Once coleslaw is cooked down, add soy sauce mixture and cook for about 5 minutes, making sure everything is coated in the sauce
  • 7
    Mix 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