Description
Enjoy this quick and easy Egg Roll in a Bowl Recipe made with ground turkey and fresh veggies. Perfect for dinner—try it today!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound ground turkey or beef
- 1 small sweet onion, finely diced
- 1 cup shredded carrots
- 3 garlic cloves, finely minced
- 1 teaspoon finely minced fresh ginger
- ¼ cup chicken broth
- 1 small head cabbage, shredded (about 8 cups)
- 3 tablespoons soy sauce or Tamari
- 1 tablespoon rice vinegar
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon toasted sesame oil
- Cooked white rice
- Green onions (green parts only, thinly sliced)
- Toasted sesame seeds
- Sriracha Mayo (optional)
Instructions
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground turkey and cook until almost fully cooked through (about 5–6 minutes).
- Push the turkey to one side and add diced onion along with the remaining tablespoon of olive oil. Sauté for 3–4 minutes.
- Add shredded carrots, minced garlic, and ginger; cook for another 2 minutes. Pour in chicken broth and scrape any browned bits from the pan.
- Stir in shredded cabbage, soy sauce (or Tamari), rice vinegar, salt, and pepper. Cover and cook on medium-low heat for about 12–15 minutes until cabbage is tender yet still crunchy.
- Remove from heat and stir in toasted sesame oil before serving over cooked white rice.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 90mg
Keywords: Feel free to swap out ground turkey with chicken, beef, or lamb based on your preference. Add other vegetables like bell peppers or snap peas for extra crunch. For a vegetarian version, substitute ground turkey with plant-based protein or tofu.