Ground Turkey Egg Roll In a Bowl
Packed with veggies and lean protein, this dish has all of the delicious flavors of an egg roll MINUS the fat and grease of deep frying. It's a one pot meal (my favorite!) so clean up takes just minutes, and reheats really well making Ground Turkey Egg Roll in a Bowl a great option if you like to meal prep your lunches for the week ahead of time.
Equipment
- 1 WOK or large pan
Ingredients
- 2 T sesame oil
- 2 clove garlic minced
- 1/2 yellow onion diced or sliced thin
- 1 lb extra lean ground turkey
- 3 t ginger minced or qty 3 cubes
- 1/2 t salt
- 3/4 T siracha
- 14 oz bag of coleslaw
- 2 T low sodium soy sauce
- 2 T rice vinegar
- 1/8 c dry roasted peanuts crushed
Instructions
- Start by chopping your onion into thin slices. Set aside.
- Next crush your peanuts. Simply seal them in a ziplock baggie and use the bottom of a glass cup to crush them.
- In a large Wok or pan, add the sesame oil over medium heat. Add the garlic and the onion. Sauté until garlic is fragrant and onions become soft and clear.
- Add the ground turkey and brown it with a wooden spoon on meat masher. Cook until no longer pink and cooked though.
- Stir in the ginger, Siracha sauce and salt.
- Add the bag of coleslaw, soy sauce and rice vinegar. Stir. Sauté everything together for 2-3 minutes stirring occasionally.
- Serve in bowls and top with the crushed peanuts.
Notes
Store leftovers in an airtight container in refrigerator for up to 4 days.
For other great "make ahead" dishes, try Polish Sausage Pasta or Turkey Chili.
Nutrition
Serving: 1.5cupCalories: 399kcalCarbohydrates: 13gProtein: 32gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 112mgSodium: 1001mgPotassium: 655mgFiber: 4gSugar: 6gVitamin A: 246IUVitamin C: 53mgCalcium: 99mgIron: 3mg
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