Description
A delicious, one-skillet Egg Roll in a Bowl that's Paleo, Keto, Whole30, and gluten-free. It's packed with protein, crunchy veggies, and bold Asian-inspired flavors—ready in under 30 minutes!
Ingredients
- 2 Tbsp olive oil, divided
- 1 lb ground turkey (or chicken, lean beef)
- 1 small sweet onion, finely diced
- 1 cup shredded carrots
- 3 cloves garlic, finely minced
- 1 tsp fresh ginger, finely minced
- ¼ cup chicken broth
- 1 small head cabbage (about 8 cups shredded)
- 3 Tbsp soy sauce or tamari
- 1 Tbsp rice vinegar
- ¾ tsp salt
- ½ tsp black pepper
- 1 tsp toasted sesame oil
- Optional toppings: cooked white rice, green onion slices, toasted sesame seeds, sriracha mayo
Instructions
- Heat 1 Tbsp olive oil in a large skillet over medium heat. Add ground turkey and cook for 5–6 minutes until almost done.
- Push meat aside, add remaining oil and diced onion. Sauté 3–4 minutes until soft.
- Stir in carrots, garlic, and ginger. Cook 2 minutes until fragrant.
- Pour in chicken broth and scrape up any browned bits.
- Add shredded cabbage, soy sauce, rice vinegar, salt, and pepper. Mix well.
- Cover, reduce heat to medium-low, and cook 12–15 minutes until cabbage is tender.
- Remove lid, stir in sesame oil, and serve with your chosen toppings.
Notes
- Add a fried or poached egg for richness.
- Use tofu or plant-based crumbles for a vegetarian version.
- Boost flavor with a splash of fish sauce or oyster sauce.
- Include veggies like zucchini, mushrooms, or bell peppers.
- Top with water chestnuts for crunch.
- Spice it up with sriracha or sriracha mayo.
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 4g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 70mg
