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Egg Roll in A Bowl with Ground Turkey

Savory Egg Roll in A Bowl with Ground Turkey Made Easy

Satisfy your cravings with this quick, healthy Egg Roll in A Bowl with Ground Turkey, combining protein and fresh veggies in just 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Quick Meals
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cooking Base
  • 1 tablespoon Coconut Oil Substitute with avocado oil if necessary.
  • 1 pound Ground Turkey Try ground pork for a richer taste.
  • 1 tablespoon Fresh Ginger Grated, fresh ginger is preferred.
  • 2 cloves Garlic Minced, fresh garlic is preferred.
For the Vegetables
  • 12-14 ounces Coleslaw Mix/Shredded Cabbage Any mixed cabbage works, or substitute with shredded broccoli.
  • 3 pieces Scallions Chopped, contributes freshness.
  • 2 cups Fresh Spinach Adds nutrients and color.
For Seasoning
  • ¼ teaspoon Chinese Five Spice Seasoning Provides complex flavor.
  • ¼ teaspoon Sea Salt Enhances overall flavors.
  • 2-3 tablespoons Coconut Aminos Acts as a soy sauce alternative.
  • 1 teaspoon Red Boat Fish Sauce Optional but recommended for extra depth.
  • 1 tablespoon Toasted Sesame Oil Optional, omit if allergic or not desired.

Equipment

  • large skillet

Method
 

Preparation Steps
  1. Brown the Ground Turkey: In a large skillet, melt 1 tablespoon of coconut oil over medium heat. Add 1 pound of ground turkey, breaking it apart. Cook for 5-7 minutes until browned. Stir in 2 minced garlic cloves and 1 tablespoon of grated fresh ginger for the last minute, until fragrant.
  2. Sauté the Vegetables: Stir in 12-14 ounces of coleslaw mix and chopped green parts of 3 scallions. Cook for 5-7 minutes until softened. Add 2 cups of fresh spinach and cook for an additional minute.
  3. Season: Lower the heat and add ¼ teaspoon of Chinese five spice seasoning, ¼ teaspoon of sea salt, and 2-3 tablespoons of coconut aminos. If using, mix in 1 teaspoon of red boat fish sauce. Cook together for another 2-3 minutes.
  4. Prepare the Optional Spicy Mayo: Combine ¼ cup of mayonnaise, 1-2 tablespoons of sriracha, and the juice of half a lime in a bowl. Mix until smooth.
  5. Serve and Enjoy: Serve the mixture warm over jasmine rice, cauliflower rice, or roasted sweet potatoes. Drizzle with spicy mayo and sprinkle with toasted sesame seeds, if desired.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 15gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 2500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Feel free to customize with different proteins or veggies. Store leftovers in airtight containers for up to 3-4 days.

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