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.
You are in for a treat with this recipe! If you like the flavor of egg rolls, but like to keep things healthy and avoid fried foods, you’re going to love this simple egg roll in a bowl.
I made a version of this for my Fit with Five ebook and it has became such a staple in the EBF household, I knew I had to share a version on the blog. It’s so easy and takes less than 30 minutes to whip up, which makes it an awesome option for weeknight meals. And it’s a great recipe for right now while most of the world is quarantined because it only requires minimal ingredients and you can easily customize them with the vegetables and protein that you have on hand.
What You Need:
- ground chicken or turkey
- fresh ginger
- vegetables – onion, garlic, coleslaw or broccoli slaw mix and green onions.
- sesame oil
- coconut aminos – coconut aminos is paleo friendly. Feel free to use low-sodium tamari for a gluten-free option or traditional soy sauce!
- sambal oelek paste (also called garlic chili sauce)
- sriracha – recommended for serving, but optional!
Customize Your Egg Roll Bowl
Feel free to make this egg roll bowl your own!
Want to add more vegetables? The options are endless. Add peas, shredded carrots, finely sliced bell peppers, etc… pick your favorites!
You can also switch up the protein! Scramble 2-3 eggs into the mixture for a vegetarian option or use crumbled tofu or tempeh for a vegan option. I prefer to use a lean protein like ground chicken or turkey, but you can use ground pork or beef if that’s all you have on hand.
Bonus Tips
You can totally meal prep this recipe by making it as is or doubling it for more servings. Cook it completely and store individual servings in airtight containers. It’s an easy meal to bring to work or heat up for a busy weeknight. If I’m being honest, I’ve also eaten it cold, straight from the fridge.
I like keeping the toppings for this bowl fresh and simple with green onions, cilantro, sesame seeds and sriracha. If you’re an aioli lover you can also mix sriracha with mayo for a spicy aioli to top this meal off with something creamy!
DESCRIPTION
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.
INGREDIENTS
- 1 lb ground chicken or turkey
- 2 teaspoons fresh ginger, grated or minced
- ¼ cup chopped yellow onion
- 2 cloves garlic, minced
- 2 teaspoons sesame oil
- 1 12 oz package coleslaw or broccoli slaw mix
- 3 Tablespoons coconut aminos (or low-sodium tamari or soy sauce)
- 1 teaspoon sambal oelek paste
- 2 green onions, chopped
- sriracha, for serving (optional)
- sesame seeds and cilantro, for garnish (optional)
INSTRUCTIONS
- Brown ground chicken or turkey in a large skillet. Break meat into smaller pieces as it cooks using a wooden spoon or spatula and season with a little salt and pepper. Cook for about 6-8 minutes or until the meat is no longer pink. Remove from heat.
- 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 (shredded cabbage and carrots) into the skillet. Toss and add coconut aminos and sambal oelek paste. 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.
- Portion into bowls and top each with green onions and a drizzle of sriracha, sesame seeds and cilantro (if using).