Servings: 4 Servings
Ground Turkey Egg Roll Bowls
This Ground Turkey Egg Roll in a Bowl recipe is the best part of the egg roll - the delicious filling - in massive quantity! A deconstructed egg roll in a bowl with cabbage and carrots is a quick, clean, healthy dinner recipe, easy to whip up any night of the week.
Ingredients
- 2 Tbsp avocado oil
- 1 lb ground turkey
- 1/2 yellow onion chopped
- 5 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
- 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.
- 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.
- Remove the cover, stir well, and cook an additional 10 minutes, or until much of the liquid has burned off. Stir occasionally.
- 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.
- Serve heaping ground turkey egg roll bowls with jammy eggs, sesame seeds, chopped green onion, and roasted cashews!
Nutrition
Serving: 1Serving (of 4), Calories: 380kcal, Carbohydrates: 22g, Protein: 31g, Fat: 19g, Fiber: 7g, Sugar: 14g