Ground Turkey Egg Roll in a Bowl Recipe

In a Bowl, Ground Turkey Egg Roll gives the greatest part—the filling—in large quantities! A dish of deconstructed egg rolls with cabbage and carrots makes a quick, clean, healthful dinner any night. 

– 2 Tbsp avocado oil – 1 lb ground turkey – 1/2 yellow onion chopped – 5 cloves garlic minced – 1 small head green cabbage thinly sliced – 3 cups grated carrot – 1 Tbsp fresh ginger peeled and grated – 1/4 cup coconut aminos For Serving: – 4 to 6 6- minute egg – 1 Tbsp sesame seed – 3 green onions chopped – 1/3 cup roasted cashew


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Warm avocado oil in a big pan skillet. Brown ground turkey for 3 minutes on one side in a heated skillet.  


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Brown the other side for 1–2 minutes. Cut turkey into bite-sized pieces with a spatula. Sauté onion and garlic for 2 minutes, stirring occasionally. 

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Fear not if the skillet is too full to stir—cover it with chopped cabbage, carrot, ginger, and coconut aminos. Vegetable cooking). Cook 8 minutes to wilt cabbage. 

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Remove the lid, stir, and simmer for 10 minutes until most of the liquid has evaporated. Stir occasionally. 

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Jammy eggs can be made while meat and veggies cook. Boil water in a kettle. Place eggs in boiling water using a slotted spoon. 

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Place in ice bath after 6–7 minutes of boiling. Peel eggs after 10 minutes of chilling. 

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Serve jammy eggs, sesame seeds, chopped green onion, and roasted cashews in heaped ground turkey egg roll bowls! 

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