When it comes to quick, healthy weeknight dinners, this Turkey Egg Roll in a Bowl is an all-time favorite in our house. It's made with simple ingredients, is accidentally low-carb and purposefully totally delicious.
This tasty dinner comes together in less than 15 minutes with ingredients that you probably already have hanging out in the fridge and pantry!
Cabbage is one of my favorite vegetables to keep in the crisper drawer because it lasts forever! Uncut cabbage can be stored for up to a month and a cabbage cut in half or quarters can last for 1-2 weeks.
If a cabbage you've cut in half starts to brown or show signs of age on the cut side, simple cut off a fresh 1/4 - 1/2 inch, then discard and use the rest! Once cabbage is sliced down though, it does start to brown/age quickly, so if you'd like to keep it fresh for longer, keep it in larger pieces.
One of the best things about this recipe is how flexible it is!
Don't have ground turkey in the freezer? Use ground beef, chicken or even tempeh, tofu, lentils or beans!
Have extra veggies to use? Just toss them in! The flavor-packed sauce gives you lots of room to sneak in a few extras!
How to Make a Turkey Egg Roll Bowl
The steps for making this Turkey Egg Roll in a Bowl are simple! We start sauteing the onions, garlic and ginger, then tossing in the ground turkey to brown up. Next, add in the cabbage and carrots (and any other veggies you'd like to use up!), then season it with soy sauce, sriracha and vinegar.
Top with a nice drizzle of sriracha mayo and the scallion greens and serve!
This recipe makes for awesome leftovers for lunch throughout the week, so double the batch and store in mason jars for easy grab-and-go lunches!
Other Cabbage Recipes to Try:
Tex Mex Egg Roll in a Bowl
No-Noodle Minestrone Soup
Healthy Creamy Coleslaw
15-Minute Spicy Mango Slaw
Turkey Egg Roll (in a) Bowl
Ingredients
- 2 tbsp sesame oil
- ½ bunch scallions white and greens separated and thinly sliced
- 3 cloves garlic crushed
- 1- inch piece ginger optional
- 1 lb ground turkey
- 1/2 head cabbage (any type!) shredded
- 1-2 carrots shredded
- 1 tbsp sriracha
- 3 tbsp soy sauce
- 1 tbsp rice wine vinegar
- salt and pepper to taste
- sesame seeds optional
Sriracha Mayo
- 2 tbsp mayonnaise
- 1 tbsp sriracha hot sauce
- 1 tsp lemon juice
- ¼ tsp garlic powder
- pinch salt + pepper
Instructions
- In a large saute pan, heat the sesame oil over medium heat. Toss in the scallion whites, crushed garlic and ginger, if using. Stir to coat in the oil and let saute for 2 minutes until fragrant. Add in the ground turkey and break up using a large spoon.
- Let turkey brown, stirring occasionally, until cooked through, about 10 minutes. Then add in the shredded cabbage and carrots. Stir to coat. Add in the soy sauce, rice wine vinegar and a little salt and pepper. Let cook for another 5 minutes to allow the flavors to meld.
- Meanwhile, mix together the sriracha mayo. In a small bowl, combine the mayo, sriracha, lemon juice, garlic powder, salt and pepper. Stir well and set aside.
- To serve, put cabbage mixture in a bowl, drizzle with sriracha mayo and top with sliced scallion greens and a sprinkle of sesame seeds.
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