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Healthy Recipes | Egg Roll in a Bowl

Carol Blair
Saturday 14 September 2019
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This Egg Roll in a Bowl recipe is loaded with Asian flavor and is a Paleo, Whole30, gluten-free, dairy-free and keto recipe to make for an easy weeknight dinner.  From start to finish, you can have this healthy and low-carb dinner recipe ready in under 30 minutes!

I always love the idea of Chinese takeout, especially on busy weeknights when I don’t have time to cook. It seems so easy, delicious, and comforting…that is, until after I’ve eaten it. Inevitably, I find myself filled with guilt over all the excess sugar, sodium, and calories in the takeout. Not to mention that added MSG! Luckily, this easy to make turkey sausage egg roll bowl will satisfy that hankering for takeout without adding anything to your waistline.

This recipe is just as easy as calling your favorite Chinese restaurant, but it uses real, whole, unprocessed foods. The result is a one-pan dish that only takes a few minutes to cook up. Who knew that faux takeout was so easy to make! As a bonus, it also serves up hearty portions of fiber, vitamins, and minerals while being high in protein and low in carbs and calories. Sign me up!

If you’ve only used cabbage in coleslaws and salads, you might be surprised that we’re cooking it in this stir-fry. We use a combination of green and red cabbage and give it a brief saute, until it’s softened but still retains some of its crunch. Once you try cabbage this way, you’ll have a hard time going back to raw cabbage!

Egg Roll in a Bowl 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 315 kcal

Ingredients:

  • ¼ tsp. pepper to taste
  • 1 tsp. toasted sesame oil
  • Toasted sesame seeds optional
  • Green onions optional
  • See this recipe in Healthy Meal Plan #1
  • 3 cloves garlic crushed
  • ¼ cup chicken broth
  • 5 cups cabbage cut into ¼-inch shreds
  • 2 Tbsp. coconut aminos or soy sauce, gluten-free*
  • 2 tsp. apple cider vinegar
  • ½ tsp. salt to taste
  • 2 Tbsp. Olive oil divided
  • 1 lb. ground turkey or beef 93/7
  • 1 ½ cup sweet onion finely diced
  • 1 cup carrots shredded
  • ½ tsp ginger minced

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Instructions:

  1. First, In a large saute pan over medium heat drizzle 1 tablespoon olive oil and add ground turkey. Cook for 5-6 minutes, or until turkey is almost cooked through.
  2. Second, Push turkey to the side of the pan and add onion and other tablespoon of oil. Saute for 3-4 minutes. Add shredded carrots, garlic, and ginger and saute for 2 minutes. Stir the vegetables and turkey together.
  3. Next, Pour chicken broth in the pan and scrape the bottom of it to deglaze it. Add cabbage, coconut aminos or soy sauce, vinegar, salt, and pepper. Stir well and cover with a lid. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness.
  4. Just before serving add toasted sesame oil and top with green onions and toasted sesame seeds. Serve over regular rice, cauliflower rice, or eat it in a bowl by itself. Enjoy!  See this recipe in Healthy Meal Plan 



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Carol Blair

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