Extra Veggie Turkey Egg Roll In A Bowl
why make this recipe
Extra Veggie Turkey Egg Roll In A Bowl is a fantastic dish that packs tons of flavor and nutrition. It’s a great way to enjoy your favorite egg roll fillings without the hassle of making wrappers. This recipe is quick, healthy, and can be made in under 30 minutes. It’s perfect for busy weeknights and is loaded with veggies, making it a wholesome meal for the whole family.
how to make Extra Veggie Turkey Egg Roll In A Bowl
Ingredients:
- 1 Tablespoon olive oil
- 1 pound ground turkey (I used 93% lean)
- 1 teaspoon onion powder
- Salt + pepper to taste
- 4 cloves garlic (minced)
- ½ Tablespoon fresh grated ginger
- 1 Tablespoon rice vinegar
- 1 Tablespoon sriracha (optional; less or omit for less spice)
- ⅓ cup low-sodium soy sauce (can substitute with coconut aminos for gluten-free)
- 2 teaspoons toasted sesame oil (this is a key flavor; do not omit)
- 1 cup frozen riced cauliflower
- 12 ounces bagged coleslaw mix
- 1 cup grated carrots (or bagged matchstick carrots work, too)
- 1 cup frozen edamame
- Sliced green onions (for garnish)
- Sesame seeds (for garnish)
Directions:
- Heat the olive oil in a large skillet over medium-high heat.
- Once the oil is hot, add the turkey. Use a wooden spoon or spatula to break up the meat as it cooks. Season with onion powder, salt, and pepper. Cook until the turkey is browned and cooked through, about 7 minutes.
- Add the garlic and ginger, cooking for an additional minute or until fragrant.
- In a measuring cup, mix together rice vinegar, sriracha, soy sauce, and sesame oil.
- Add the coleslaw mix, carrots, edamame, and riced cauliflower to the skillet with the turkey. Pour the soy sauce mixture over everything.
- Stir everything together and cook for about 5 minutes or until the veggies are tender.
- Portion into 4 bowls. Serve with cooked rice or on its own. Top with sliced green onions and/or sesame seeds.
- Once cooled, store the cooked leftovers in an airtight container in the fridge for up to 4 days. To reheat, place in a skillet with a lid over medium heat until warmed through or pop it into the microwave for 60-90 seconds.
how to serve Extra Veggie Turkey Egg Roll In A Bowl
You can serve Extra Veggie Turkey Egg Roll In A Bowl on its own for a low-carb option or over a bed of rice for a heartier meal. Top it with sliced green onions and sesame seeds to enhance the flavor and presentation.
how to store Extra Veggie Turkey Egg Roll In A Bowl
To store leftovers, let the dish cool completely. Then, place it in an airtight container and store it in the fridge for up to 4 days. Reheat by using a skillet or microwave when you’re ready to enjoy it again.
tips to make Extra Veggie Turkey Egg Roll In A Bowl
- Customize the veggies: Feel free to add or replace vegetables based on your preferences. Bell peppers and snap peas also work well.
- Use fresh ingredients: Fresh garlic and ginger give the best flavor, but you can use powdered versions if necessary.
- Make it spicy: If you love heat, add more sriracha or some red pepper flakes to the mix.
- Batch cook: This recipe is great for meal prepping. You can double the recipe and eat it throughout the week.
variation
To make this dish vegetarian, you can substitute the ground turkey with crumbled tofu or tempeh. You can also make it gluten-free by ensuring the soy sauce is gluten-free or using coconut aminos instead.
FAQs
Can I use a different protein?
Yes, you can substitute the ground turkey with chicken, pork, or a plant-based meat alternative if you prefer.
Can I make this dish ahead of time?
Absolutely! You can prepare the dish in advance and store it in the refrigerator. Just reheat it when you’re ready to eat.
How do I make this dish spicier?
You can add additional sriracha, red pepper flakes, or even some diced jalapeños to increase the heat level to your taste.
Extra Veggie Turkey Egg Roll In A Bowl
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten-Free, Dairy-Free
Description
A quick and healthy dish packed with flavor, featuring turkey and a variety of veggies without the hassle of egg roll wrappers.
Ingredients
- 1 Tablespoon olive oil
- 1 pound ground turkey (93% lean)
- 1 teaspoon onion powder
- Salt and pepper to taste
- 4 cloves garlic (minced)
- ½ Tablespoon fresh grated ginger
- 1 Tablespoon rice vinegar
- 1 Tablespoon sriracha (optional)
- ⅓ cup low-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1 cup frozen riced cauliflower
- 12 ounces bagged coleslaw mix
- 1 cup grated carrots
- 1 cup frozen edamame
- Sliced green onions (for garnish)
- Sesame seeds (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add ground turkey, breaking it up as it cooks; season with onion powder, salt, and pepper. Cook until browned, about 7 minutes.
- Add garlic and ginger, cooking for 1 minute until fragrant.
- In a measuring cup, mix rice vinegar, sriracha, soy sauce, and sesame oil.
- Add coleslaw mix, carrots, edamame, and riced cauliflower to the skillet and pour the soy sauce mixture over.
- Stir to combine and cook for 5 minutes until veggies are tender.
- Serve in bowls, garnished with green onions and sesame seeds; can be served alone or over rice.
Notes
Customize with your favorite vegetables and adjust spice levels based on preference. Great for meal prep!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
