Extra Veggie Turkey Egg Roll In A Bowl
Ingredients
Scale
- 1 Tablespoon olive oil
- 1 pound ground turkey (I used 93% lean. )
- 1 teaspoon onion powder
- salt + pepper to taste
- 4 cloves garlic (minced)
- ½ Tablespoon fresh grated ginger
- 1 Tablespoon rice vinegar
- 1 Tablespoon sriracha (optional. You can use less or omit if you prefer your's with little to no spice)
- ⅓ cup low-sodium soy sauce (can sub with coconut aminos for gluten-free)
- 2 teaspoons toasted sesame oil (this is a key flavor. Do not omit.)
- 1 cup frozen riced cauliflower
- 12 ounces bagged coleslaw mix
- 1 cup grated carrots (or bagged matchstick carrots work, too)
- 1 cup frozen edamame
- sliced green onions (garnish)
- sesame seeds (garnish)
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Once the oil is hot, add the turkey and use a wooden spoon or spatula to break up the meat as it cooks. Season with onion powder, salt + pepper. Cook until the turkey is browned and cooked through, about 7 minutes.
- Add the garlic and ginger cook for an additional minute or until fragrant.
- In a measuring cup, mix together rice vinegar, sriracha, soy sauce, and sesame oil.
- Add the coleslaw mix, carrots, edamame, riced cauliflower to the skillet with the meat. Pour the soy sauce mixture over the vegetables and meat.
- Stir everything together and cook for about 5 minutes or until veggies are tender.
- Portion into 4 bowls. Serve with cooked rice or on its own. Top with sliced green onions and/or sesame seeds
- Once cooled, store the cooked leftovers in an airtight container in the fridge for up to 4 days. To reheat, place in a skillet with a lid over medium heat until warmed through or pop it into the microwave for 60-90 seconds.