Quick & Easy Turkey Egg Roll in a Bowl

Ready to transform your weekly lunch routine? This deconstructed egg roll bowl is about to become your new favorite meal prep. It's packed with savory flavor, vibrant veggies, and makes five days of lunches in one go. While salads are a great way to pack in your greens, this warm and savory bowl is the perfect way to switch things up. It's a meal prep game-changer, designed to save you time and keep you on track with your healthy eating goals all week long.

Ingredients: 

• 1.5 lbs lean ground turkey (I use the 93% organic from Costco, but you can also use lean ground beef. 

• 1-16 oz bag cole slaw mix

• 1-12oz bag broccoli slaw

• 16oz shredded red cabbage (or just another bag of coleslaw mix, I like the different colors & nutrients of mixing the different colors 

• 14oz thinly sliced sweet onion (one medium)

• 1 tablespoon minced garlic (I use the kind from the jar)

• 4-5tsp ginger, minced (the frozen cubes are super easy & convenient)

• 1/3 cup soy sauce or tamari (gluten free)

• 5 teaspoons toasted sesame oil 

• 5oz Sliced green onions, for garnish

• Cooked jasmine rice (About 1.5 cups precooked but you’ll use the food scale to ensure accurate portion)

• Broth or stock to cook with (love using bone broth for a protein boost!) 

• Everything but the bagel seasoning or sesame seeds for topping

• 5 tbsp coconut aminos 
  

  

Directions: 

1. Brown the ground meat on low/medium heat in a non stick skillet and once cooked, place in a large bowl and set aside. 

2. Turn the heat up to med/high and once warm, add a little broth to the skillet. Add in sliced onions and let cook until they start to brown slightly, stirring occasionally. Add in the garlic and ginger and let cook for another minute. 

3. Add a splash more broth if needed and add the cole slaw, broccoli slaw, and tamari. Cook for about 3 to 5 minutes, until the cabbage has just begun to wilt but is still crunchy. Don’t overcook it as you don’t want it mushy!

4. Divide the cooked cabbage/onion mixture into 5 containers.

5. Add 75g cooked rice to each dish.

6. Top with about 3.5-4oz cooked ground turkey (⅕ of the cooked meat)

7. Drizzle 1 tbsp coconut aminos and 1tsp toasted sesame oil over the top of each container.

8. Stir each one to mix the meat, veggies, rice, and oil together. 

9. Top with sliced green onions, and place the lid on each container. Store in the fridge for up to 5 days. 

10. When it comes time to heat, sprinkle with sesame seeds or EBTB seasoning (optional). If you think it needs more flavor, add another dash of aminos or soy sauce! 

You can change the flavors up on this as much as you’d like, add hot/chile sauce, etc but it’s really good as is! 

If you are not making individual lunches, once the slaw portion is cooked, add your protein and cooked rice to the skillet. Stir to incorporate and top with oil, green onions, and seasoning to taste! 

Nutrition: Makes 5 servings (approx. 20oz servings by weight) 442kcal - 34P/48C (7g fiber!)/13F

**If you need higher protein, use 2lbs of meat and you can also add in shelled edamame for a little protein boost! If you want to cut carbs slightly, leave out the rice or adjust the portion. The large majority of the carbs in this meal come from the veggies as the rice portion it pretty small as is.