Egg Roll Bowls with ground turkey, cabbage, and carrot are just like a deconstructed egg roll – in a bowl! This quick, easy, and healthy meal is low-carb, paleo, and keto.

For those of us who are egg roll obsessed but try to avoid fried food, these Turkey Egg Roll Bowls are a complete dream!

Made with ground turkey, onion, garlic, cabbage, carrots, ginger, and coconut aminos, this recipe is clean as a whistle and is so quick and easy to prepare. It’s all the trappings of an insanely delicious egg roll!

I’ve been making this recipe as a meal prep situation so that I can eat on it during the week. I often enjoy it on top of steamed rice and sometimes add some chunks of avocado.

So let’s make it!

How to Make Turkey Egg Roll Bowls:

Begin by browning the turkey. Heat the avocado oil in a large skillet (I use a deep stainless steel skillet that has a cover). Place the ground turkey on the hot skillet and brown on one side for 3 minutes. Flip to the other side and brown an additional 1 to 2 minutes. Use a spatula to chop the turkey into bite-sized chunks. Add the onion, and garlic and saute, stirring occasionally for 2 minutes.

Add the chopped cabbage, carrot, ginger, and coconut aminos and cover the skillet (don’t worry if it’s too full to stir..the vegetables will cook down and stirring will become easier). Cook for 8 minutes, or until cabbage is very wilted.

Remove the cover, stir well, and cook an additional 10 minutes, or until much of the liquid has burned off. Stir occasionally.

Note: while the meat and veggies are cooking, you can prepare some jammy eggs. To do so, bring a pot of water to a full boil. Carefully (with a slotted spoon) place eggs in the boiling water. Boil for 6 to 7 minutes, then immediately transfer to an ice bath. Allow the eggs to chill at least 10 minutes before peeling.

Taste for flavor and add sea salt according to taste.

Serve with jammy eggs, sesame seeds, chopped green onion, and roasted cashews!

Recipe Adaptations:

• Omit the onion and garlic if you’re sensitive to them.
• Replace ground turkey with grass-fed ground beef, pork, or chicken.
• Add avocado to the bowls!
• Omit cashews for nut-free.
• Add ¼ tsp red pepper flakes or 1 Tbsp red chili sauce (like sriracha) to spice it up!

More Bowl Food Recipes:

• Paprika Salmon Bowls with Ginger Vegetable Rice
• Burger Bowls with Chipotle Sauce
• BBQ Shrimp and Sweet Potato Bowls
• Balsamic Grilled Chicken with Strawberry and Black Bean Salsa
• Chicken Massaman Curry
• Baja Fish Taco Bowls
• Carnitas Burrito Bowls
• Barbacoa Beef Burrito Bowls

Don’t forget to carve out some time to make the jammy 6-minute eggs! They tie the whole bowl together like icing on a cake.

Sluurrrp!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make these Ground Turkey Egg Roll Bowls, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Ground Turkey Egg Roll Bowls

Course: Main Course

Cuisine: Chinese

Keyword: dinner recipe, healthy dinner, low-carb, paleo, whole30

Prep Time: 15 minutes

Cook Time: 25 minutes

Servings: 4 servings

Author: Julia

A deconstructed egg roll in a bowl! Quick, clean, healthy dinner recipe.

Print

Ingredients

• 2 Tbsp avocado oil
• 1 lb ground turkey
• 1/2 yellow onion chopped
• 4 cloves garlic minced
• 1 small head green cabbage thinly sliced
• 3 cups grated carrot
• 1 Tbsp fresh ginger peeled and grated
• 1/4 cup coconut aminos

For Serving:

• 4 to 6 6-minute eggs
• 1 Tbsp sesame seeds
• 3 green onions chopped
• 1/3 cup roasted cashews

Instructions

1. Heat the avocado oil in a large deep skillet. Place the ground turkey on the hot skillet and brown on one side for 3 minutes. Flip to the other side and brown an additional 1 to 2 minutes. Use a spatula to chop the turkey into bite-sized chunks. Add the onion, and garlic and saute, stirring occasionally for 2 minutes.

2. Add the chopped cabbage, carrot, ginger, and coconut aminos and cover the skillet (don’t worry if it’s too full to stir..the vegetables will cook down). Cook for 8 minutes, or until cabbage is very wilted.

3. Remove the cover, stir well, and cook an additional 10 minutes, or until much of the liquid has burned off. Stir occasionally.

4. While the meat and veggies are cooking, you can prepare some jammy eggs. To do so, bring a pot of water to a full boil. Carefully (with a slotted spoon) place eggs in the boiling water. Boil for 6 to 7 minutes, then immediately transfer to an ice bath. Allow the eggs to chill at least 10 minutes before peeling.

5. Serve heaping ground turkey egg roll bowls with jammy eggs, sesame seeds, chopped green onion, and roasted cashews!