Select Page

Egg Roll in a Bowl 2 SERVINGS – 20 MINUTES

LUNCH

Egg Roll in a Bowl

2 Servings

20 Minutes

Ingredients

  • 0.5 Tbsp, Avocado Oil
  • 270g Ground Turkey
  • 0.5 Onion, diced
  • 2 Tbsp Coconut Aminos or GF Tamari
  • 0.5 Tbsp, Rice Vinegar
  • 0.5 Tbsp Sesame Oil
  • 0.5 tsp Ginger
  • 2 Cloves, Garlic
  • 2 Cup, Green Cabbage
  • 0.5 Cup grated, Carrots
  • 0.25 Cup, Red Bell Pepper
  • 1 Cups Cooked Brown Rice

Instructions

  1. Boil water to cook rice, if needed.
  2. Add the avocado oil to a pan over medium-high heat. Add in the ground turkey and onions, cook, stirring occasionally, until the onions are translucent and turkey is no longer pink.
  3. Whisk together coconut aminos, sesame oil, rice vinegar, ginger and garlic
  4. Once the turkey mixture is cooked, add the sauce, mix well.
  5. Add cabbage, grated carrots and red pepper.
  6. Cook until cabbage has just wilted and veggies are tender crisp
  7. Serve over 0.5 cup of cooked brown rice per serving
PLANT-BASED OPTION:

Crumble tofu and use in place of the ground turkey

NUTRITION INFORMATION

Calories 364g | Fat 9g | Carbs 38g | Protein 33g