01/25/2026
🥣 Egg Roll in a Bowl
Servings: 3
Total Time: ~28 minutes (10 min prep + 18 min cook)
Ingredients
1 lb ground turkey or ground chicken (you can also use lean ground beef or pork)
¼ cup yellow onion, chopped
3 cloves garlic, minced
2 teaspoons fresh ginger, grated or minced
1 (12–14 oz) package coleslaw mix (shredded cabbage & carrots)
¼ cup low-sodium soy sauce, tamari, or coconut aminos
2 teaspoons toasted sesame oil
1–2 teaspoons sriracha or sambal oelek (optional for heat)
2 green onions, sliced (for topping)
Optional garnishes: extra sriracha, sesame seeds, chopped cilantro
Optional serving: cooked cauliflower rice, rice, or quinoa
Instructions
Brown the Meat:
Heat a large skillet over medium-high heat. Add the ground meat and cook until no longer pink, about 5–6 minutes, breaking it into small pieces with a spatula. Season with salt and pepper while cooking.
Add Veg & Sauce:
Add the chopped onion, garlic, ginger, coleslaw mix, soy sauce (or tamari/coconut aminos), sesame oil, and sriracha (if using) to the skillet. Stir everything together.
Cook the Veggies:
Continue cooking, stirring occasionally, until the cabbage is tender, about 5 minutes. Taste and adjust seasoning or sauce as desired.
Serve:
Portion into bowls and top with green onions, sesame seeds, and cilantro. Serve with additional sriracha, chili crisp, or over cauliflower rice if desired.
Tips & Variations
Swap in ground pork or beef if you prefer.
Add an egg for extra protein: make a well in the center of the skillet, scramble the egg, then mix into the bowl.
Turn it into a meal prep dish — it stores well in an airtight container in the fridge for ~4–5 days.
Add an egg for extra protein: make a well in the center of the skillet, scramble the egg, then mix it into the bowl.
