This Eggroll in a Bowl has been my savior this past week since I’ve literally eaten it every single day for breakfast. It’s like indulging in all the delicious eggroll filling without the wrapper! You can substitute ground beef or pork for the turkey and if you like it spicy, stir in a dollop of Chili Garlic Paste. I’m also a big fan of healthy convenience foods to save time in the kitchen so buy packaged coleslaw (or any shredded veggies you like) instead of shredding cabbage and carrots individually.
This is an extremely versatile recipe and you can eat it not just for breakfast, but for lunch or dinner as well. Wrap it in lettuce leaves to make a low-carb eggroll or enjoy it straight out of a bowl, just the way I like it.
Eggroll in a Bowl
For the meat
For the veggies
- 2 lbs cabbage shredded
- 1 cup carrots shredded
- 2 tbsp coconut aminos
- ½ tsp ground black pepper
- ¼ cup green onions chopped
Add oil to a pan over medium-high heat.
Add onion, garlic and ginger.
Sauté for 3-5 minutes until onions are soft.
Add ground turkey and sauté until browned. About 5-8 minutes.
Season with coconut aminos, fish sauce, chili paste and black pepper. Cook for another 2-3 minutes.
Remove from pan and set aside.
Using the same pan, add cabbage and carrots.
Season with coconut aminos and black pepper.
Sauté until veggies are soft, About 8-10 minutes.
Return the cooked ground turkey to the pan. Mix well to combine it with the veggies.
Turn off heat and top with green onions before serving.