Print

Print Recipe

A quick, veggie-packed, Asian-inspired turkey egg roll in a bowl with lean ground turkey, coleslaw mix, grated carrots, riced cauliflower, and edamame, featuring a bold sauce that delivers classic egg roll flavors. Ready in under 30 minutes, perfect for busy weeknights.

Ingredients

Scale
  • 1 Tablespoon olive oil
  • 1 pound ground turkey (93% lean recommended)
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
  • 4 cloves garlic, minced
  • ½ Tablespoon fresh grated ginger
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon sriracha (optional; adjust or omit for mild taste)
  • ⅓ cup low-sodium soy sauce (or coconut aminos for gluten-free)
  • 2 teaspoons toasted sesame oil
  • 1 cup frozen riced cauliflower
  • 12-ounce bagged coleslaw mix
  • 1 cup grated carrots (or bagged matchstick carrots)
  • 1 cup frozen shelled edamame
  • Sliced green onions (for garnish)
  • Sesame seeds (for garnish)

Instructions

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add ground turkey, break it up, season with onion powder, salt, and pepper, and cook until browned and cooked through (about 7 minutes).
  3. Add minced garlic and grated ginger and cook for 1 minute until fragrant.
  4. Whisk together rice vinegar, sriracha (if using), soy sauce, and toasted sesame oil in a small bowl or measuring cup.
  5. Add coleslaw mix, grated carrots, frozen shelled edamame, and frozen riced cauliflower to the skillet with cooked turkey.
  6. Pour the sauce over everything and stir to combine.
  7. Cook for about 5 minutes more until the vegetables are tender-crisp but still have a slight crunch.
  8. Divide into 4 bowls and serve with your choice of cooked rice or enjoy on its own.
  9. Garnish with sliced green onions and toasted sesame seeds (optional).
  10. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat on stovetop or microwave.

Notes

To increase spice, sprinkle red pepper flakes or drizzle spicy mayo over servings., Ground pork, chicken, or tofu can be substituted for ground turkey., Serve with cooked brown rice, white rice, or quinoa to make the meal heartier., For low-carb, omit rice or noodles and enjoy the bowl as is., Use coconut aminos instead of soy sauce to make it gluten-free., Thaw frozen veggies slightly before cooking or cook them frozen; frozen cauliflower may require extra cooking time., Avoid overcooking veggies to keep them tender-crisp and colorful., Use toasted sesame oil as a finishing flavor, not for cooking., Adjust salt since soy sauce adds saltiness., Double the sauce if you prefer a saucier dish., Freeze leftovers up to 2 months; thaw overnight before reheating.

Nutrition

Find it online: https://theproteincook.com/extra-veggie-turkey-egg-roll-in-a-bowl/