Egg Roll Bowls
A quick and hearty dish featuring savory ground chicken or turkey, fresh vegetables, and a flavorful sauce, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 lb ground chicken or ground turkey
- 4.5 tbsp soy sauce or coconut aminos for keto diet
- 4.5 tbsp honey or sugar-free maple syrup for keto diet
- 2 tbsp ketchup (optional to taste)
- 1 tsp rice vinegar
- 0.25 tsp sesame oil
- 5 cloves garlic (minced or 1.5 tsp garlic paste)
- 1.5 cups shredded carrots
- 3.5 cups Asian Salad Kit or bagged coleslaw
- 2/3 cup sugar snap peas or snow peas
- 1/8 tsp red pepper flakes (for added heat)
- 6 green onions (diced)
Instructions
Cooking the Meat
- Start by heating a large skillet over medium heat. Add the ground chicken or turkey and cook until browned.
- Once the meat is fully cooked, add the minced garlic and stir for about a minute, being careful not to burn it.
Making the Sauce
- In a separate bowl, whisk together the soy sauce, honey, ketchup, rice vinegar, and sesame oil until smooth.
Combining Ingredients
- Pour the sauce over the meat in the skillet, ensuring it coats everything well, and let it simmer.
- Add the shredded carrots and coleslaw to the skillet, mixing until the veggies are slightly tender.
Final Steps
- Lastly, toss in the sugar snap peas and sprinkle the red pepper flakes. Cook until the peas are vibrant and warmed through.
Notes
Egg roll bowls can be served over rice or quinoa for a heartier meal. Store leftovers in an airtight container for 3-4 days in the fridge.