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Egg Roll in a Bowl

Serve with brown rice, cauliflower rice, or quinoa.

Ingredients

  • 3 tablespoons low-sodium soy sauce
  • 1 teaspoon cornstarch
  • 16 ounces 90% or 93% lean ground turkey
  • 8 ounces baby bella (cremini) mushrooms
  • 3 cloves garlic
  • 1 small bunch green onions
  • 1 tablespoon avocado oil
  • 1 (12-ounce) bag broccoli coleslaw
  • 1 cup grated carrots
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon rice vinegar
  • 2 teaspoons hot sauce
  • 2 teaspoons sesame oil

Instructions

  1. In a medium mixing bowl, whisk together 1 tablespoon soy sauce and cornstarch with a fork. Add the turkey, breaking apart the meat and stirring to coat with the sauce. Let marinate 10 minutes.
  2. Meanwhile, chop the mushrooms very finely and mince the garlic. Thinly slice the green onions. If any of your other ingredients are not yet prepped, do it now.
  3. Heat a wok or large, deep sauté pan over high heat. Add the oil and swirl to coat. Add the marinated turkey and cook, breaking apart the meat into small bits with a heatproof spatula, until it’s no longer pink and fully cooked through, about 5 minutes. Add the green onions (reserve a small handful for serving) and mushrooms and cook until the mushrooms soften, about 2 additional minutes.
  4. Reduce the heat to medium low. Add the broccoli coleslaw, carrots, ginger, and garlic. Stir-fry for 2 minutes, until the vegetables are softened.
  5. Add the rice vinegar, hot sauce, sesame oil, black pepper, and remaining 2 tablespoons soy sauce, then stir to combine. Continue to cook for 1 additional minute. Taste and add additional soy sauce, hot sauce, or black pepper as desired. Scoop into serving bowls (over brown rice, quinoa, or cauliflower rice if desired). Serve hot, sprinkled with additional green onions.

10 minutes prep time. 15 minutes cook time.

Nutritional Information:

Servings: 4

Calories: 281

Total Carbohydrates: 13g

Dietary Fiber: 3g

Protein: 27g