Egg Roll in a Bowl
Author: 
Recipe type: Main
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Yield: 5 servings
 
All the flavors of an egg roll, but in a bowl! Gluten-free, dairy-free and could be easily made vegan.
Ingredients
  • 454 g lean ground turkey (for vegan use a veggie ground)
  • 1 cup carrots, chopped or grated
  • 1 medium onion, grated
  • 4 cups green cabbage, shredded
  • 1 Tbsp fresh ginger, finely chopped
  • 1 Tbsp fresh garlic, finely chopped
  • ¼ cup + 2 Tbsp coconut aminos *
  • 1 Tbsp sesame oil
For the Garnish (optional)
  • green onions
  • sesame seeds
  • crispy wontons (if you want crunch)
Instructions
  1. In a large skillet, heat over medium heat. Spray with a bit of oil or cooking spray.
  2. Begin to brown the turkey (or veggie ground). Add in the carrots, onion, garlic and ginger until it begins to soften.
  3. Add in the shredded cabbage and cook down, stirring frequently.
  4. Once the cabbage starts to cook down, add in the coconut aminos and sesame oil.
  5. Continue to cook together until the cabbage has wilted down a lot (about 6-7 min).
  6. Serve as is (low carb) or over rice or noodles.
  7. Garnish with sliced green onion and sesame seeds.
Notes
* You can use lower sodium soy sauce in place of coconut aminos, but it may taste salty. So I would mix 3-4 Tbsp soy sauce with 2 Tbsp water.
Nutrition
Serving size: ⅕ of recipe Calories: 205 Fat: 7.4 g Saturated fat: 1.3 g Unsaturated fat: 2.3 g Trans fat: 0.1 g Carbs: 17 g Sugar: 10.9 g Sodium: 460 mg Fiber: 3.1 g Protein: 19 g Cholesterol: 54 mg
Recipe by Busy But Healthy at https://busybuthealthy.com/egg-roll-in-a-bowl/