This Egg Roll in a Bowl has the classic taste of an egg roll, without all the carbs or calories.
This quick and easy dish takes dinner to a whole new level. It’s made with ground turkey shredded vegetables and Asian sauce (hello, healthy!). It cooks in just one pan and is the perfect meal for busy weeknights. Thanks to the convenience of cole-slaw mix, you can really save on time and clean-up. You can serve it as is, with a side of brown rice or cauliflower rice for a truly satisfying meal.
We’re both creatures of habit and since creating this recipe, it’s become a meal that’s made on constant rotation. Because our lives are both filled with craziness, we’re huge fans of being intentionally prepared before morning arrives. For us, this looks like having meals planned the night before and anything possible prepped ahead. No one, especially not all of us super busy women out there, need the added stress of figuring out how to create a from-scratch meal at 7am, on top of morning tasks (packing lunches, taking care of pets and kids) and a pile of dirty dishes. While this meal is super simple to toss together, we often chop our onions the night before and mix together the aioli. We know, we know, we’re always talking about meal prep but it truly is the holy grail to healthy eating. It reduces stress and simplifies our lives – and it will yours too!
Egg Roll in a Bowl is a great family recipe because it can be customized to everyones liking. If you have an extra hungry spouse (like we do) or kiddos that love to eat, pair it with rice for a heavier meal. If you want to stick to low-carb, serve it over cauliflower rice or as is. If a family member or friend can’t handle heat, get rid of the crushed red pepper.
Pick your protein of choice
This meal can be made with ground chicken, pork, turkey or beef. We’ve also used scrambled eggs in place of meat and it’s turned out delicious. For a meatless option, pan-sear and add some tofu.
For a vegan option
Substitute the Greek yogurt with a vegan option. Omit the meat and eat as-is, or add beans or tofu in place of meat.
Not only is this meal easy to make, it’s freezer-friendly. Once it’s cooled completely, divide the mixed into servings and freeze in ziplock baggies. It will keep in the freezer for up to 3 months. Thaw it out overnight in the refrigerator or warm it up in the microwave frozen. (You may need to add a little bit of water to the mixture.)
A few creative ways to reuse your leftovers:
- Quesadilla style! Add leftovers to a tortilla. Top it with a small amount of cheese a second tortilla. Grill it and garnish with avocado for a great tasting lunch.
- A quick and easy wrap. Add a scoop of leftover (cold) Egg Roll mix onto a wrap, top with a little spicy mustard, roll it up (wrap style) and enjoy!
- Cold, on top of a salad
- In a roasted portobello mushroom cap. Preheat oven to 375 degrees. Place cleaned mushroom caps, stem/gill side down on a parchment paper lined baking sheet. Roast for 10 minutes, until caps are soft. Remove from the oven and carefully flip the mushroom caps over. If water accumulates on the baking sheet, drain the liquid. Evenly spoon leftover egg roll mixture in cup of each cap. Return to the oven for an additional 15 minutes, until mushrooms are tender and mixture is warm.