Egg Roll in a Bowl
Camelia
This dish is full of shredded cabbage and carrots and packed with Asian flavors thanks to soy sauce, rice vinegar, and other Asian spices. One-pot egg roll in a bowl is a popular recipe for ground turkey that's paleo, whole30 and low-carb.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Servings 4
Calories 315 kcal
- ¼ cup chicken broth regular sodium
- 1 lb ground turkey or beef 93/7
- 1 ½ cups sweet onion finely diced
- 3 cloves garlic crushed
- 5 cups shredded cabbage cut into ¼-inch shreds
- 1 cup carrots shredded
- green onions optional
- ½ tsp ginger paste or minced ginger
- 2 tsp rice wine vinegar or apple cider vinegar
- 2 tbsp soy sauce Tamari or coconut aminos gluten-free
- 2 tbsp olive oil divided
- 1 tsp toasted sesame oil
- toasted sesame seeds optional
- ¼ tsp pepper to taste
- ½ tsp salt to taste
Put ground-turkey in a large-saute-pan on medium-heat. Cook the turkey for 5-6 minutes or till it is almost done. Then Push the turkey on the side of the pan and then add the onion and the remaining tbsp of oil and sautee for 3-4 minutes.
Stir in the shredded carrots, ginger and garlic and cook for a few minutes. Stir the turkey and vegetables together. Pour the chicken-broth into a pan and stir to combine. Scrape the bottom of it to deglaze it.
Add the cabbage, soy sauce or coconut aminos, vinegar, pepper and salt. Cover with a lid and stir well. Turn heat down to medium-low and cook cabbage for 12-15 minutes or till desired tenderness.
Add toasted sesame oil to the bowl just before serving. Top with green onions, toasted sesame seed and you can serve it over regular rice or cauliflower rice.