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Egg Roll in a Bowl

Quick, easy, and packed with flavor, this Egg Roll in a Bowl gives you all the goodness of an egg roll—without the fried wrapper!
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Prep Time 10 minutes
Cook Time 17 minutes
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 lb ground turkey chicken, pork, or beef (your choice!)
  • 1 tbsp avocado oil or sesame oil for extra flavor
  • 3 cloves garlic minced
  • 2-4 Tbsp fresh ginger grated (go as gingery as you like, I like it ginger-y)
  • 1 small onion diced
  • 2 Tsp Garlic
  • 1 14 oz bag coleslaw mix or shredded cabbage
  • 1/2 cup shredded carrots optional, if not in coleslaw mix
  • 1/4 cup coconut aminos or low-sodium tamari if not strict paleo
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1/2 tsp crushed red pepper flakes optional, for heat
  • 2 green onions sliced
  • 1 tbsp sesame seeds optional, for garnish
  • Sriracha or chili garlic sauce for serving (optional)
  • Serve with cooked brown rice or riced cauliflour over bed of lettuce or wrapped in a lettuce wrap

Method
 

  1. Cook the protein: Heat avocado oil in a large skillet over medium heat. Add your ground meat and cook, breaking it up with a spatula, until browned and fully cooked (about 5-7 minutes).
  2. Add flavor: Stir in garlic, ginger, garlic and onion. Cook for another 2-3 minutes until fragrant.
  3. Toss in the veggies: Add the coleslaw mix and carrots. Stir-fry everything together for 3-5 minutes, just until the cabbage softens but still has a little crunch.
  4. Season it up: Pour in the coconut aminos, rice vinegar, toasted sesame oil, and crushed red pepper flakes. Stir well and let everything cook for another 2 minutes to absorb the flavors.
  5. Serve it up: Remove from heat and top with sliced green onions and sesame seeds. Drizzle with sriracha or chili garlic sauce if you like it spicy.
  6. Customize your bowl: Serve as is, over cauliflower rice, brown rice with a fried egg on top, or even wrapped in lettuce leaves for a fun twist.