It is 6pm and your family is hungry. You want something fresh and filling without the stress. This high protein egg roll in a bowl is your new weeknight hero.
This dish delivers all those classic takeout flavors you love. It is light, savory, and ready in under 30 minutes. It is the perfect way to start a healthy reset this week.
Why This Recipe Is a Winner
This recipe is a dream for busy families. You only need one skillet for the entire meal. That means minimal cleanup after a long day at work.
It is packed with lean protein from turkey and eggs. This combination keeps you feeling satisfied and full. It is a fantastic choice for low-carb meal prep too.
Simple Cooking Method
Making this meal is incredibly straightforward and quick. You simply brown the meat and toss in the veggies. The shortcut of using bagged slaw makes it beginner-friendly.
You do not need fancy kitchen skills for this one. Everything happens in one pan in just a few steps. You will feel like a pro in your own kitchen.
Ingredients You’ll Need
Most of these items are likely in your pantry already. Fresh ginger and garlic make a huge flavor difference here.
- 1 lb lean ground turkey (93% lean)
- 1 bag (14 oz) shredded coleslaw mix
- 3 large eggs, lightly beaten
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup coconut aminos or low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1/2 cup green onions, sliced
- 1 tablespoon sriracha
- 1/2 teaspoon black pepper
Step-by-Step Directions
- Place a large skillet or wok over medium-high heat and add the ground turkey.
- Cook the turkey until fully browned and opaque, using a spatula to break the meat into small crumbles.
- Drain any excess liquid from the skillet to prevent steaming.
- Stir in the minced garlic and grated ginger, sautéing for 60 seconds until fragrant.
- Add the coleslaw mix, coconut aminos, rice vinegar, and black pepper to the skillet.
- Sauté the mixture for 5 to 7 minutes, stirring frequently, until the cabbage is tender-crisp.
- Push the meat and cabbage mixture to one side of the skillet and pour the beaten eggs into the cleared area.
- Scramble the eggs until fully set, then fold them into the rest of the ingredients.
- Remove from heat and stir in the toasted sesame oil to preserve its aromatic properties.
- Top with sliced green onions and a drizzle of sriracha before serving.
Best Ways to Enjoy It
Serve this warm in deep, cozy bowls. You can enjoy it exactly as it is for a light dinner. It also pairs beautifully with a side of cauliflower rice.
For a family dinner, set out extra toppings. Let everyone add their own sriracha or sesame seeds. It makes the meal feel fun and interactive for kids.
Storage & Reheating
This recipe is perfect for your Sunday meal prep. Store leftovers in an airtight container for three days. The flavors actually get better as they sit.
Reheat your bowl in a skillet for the best texture. A quick microwave session also works for office lunches. It stays tender and delicious even when reheated.
Tips for Best Results
- Do not overcook the cabbage to keep it crunchy.
- Use fresh ginger for the most vibrant flavor.
- Always add the sesame oil at the very end.
- Drain the turkey well to avoid a soggy dish.
- Prep all ingredients before you start the heat.
- Double the recipe for easy lunches all week long.
- Adjust the sriracha based on your family’s spice preference.
Ways to Switch It Up
- Swap turkey for ground chicken or lean pork.
- Add sliced bell peppers for extra crunch and color.
- Use tamari if you need a gluten-free option.
- Top with toasted almonds for a nutty finish.
Common Questions
Can I use soy sauce instead of coconut aminos?
Yes, low-sodium soy sauce works perfectly in this dish. It provides a similar salty and savory depth. Just be mindful of the salt content.
Is this recipe freezer-friendly?
The cabbage can get a bit soft after freezing. It is much better enjoyed fresh or from the fridge. It only takes 25 minutes to make fresh!
I hope this quick meal brings some calm to your busy week. It is proof that healthy eating can be simple and delicious. Enjoy every bite with your loved ones.
— Katie Wood
Ingredients
- 1 lb lean ground turkey (93% lean)
- 1 bag (14 oz) shredded coleslaw mix
- 3 large eggs , lightly beaten
- 2 cloves garlic , minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup coconut aminos or low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1/2 cup green onions, sliced
- 1 tablespoon srirach a
- 1/2 teaspoon black pepper
Instructions
- Place a large skillet or wok over medium-high heat and add the ground turkey.
- Cook the turkey until fully browned and opaque, using a spatula to break the meat into small crumbles.
- Drain any excess liquid from the skillet to prevent steaming.
- Stir in the minced garlic and grated ginger, sautéing for 60 seconds until fragrant.
- Add the coleslaw mix, coconut aminos, rice vinegar, and black pepper to the skillet.
- Sauté the mixture for 5 to 7 minutes, stirring frequently, until the cabbage is tender-crisp.
- Push the meat and cabbage mixture to one side of the skillet and pour the beaten eggs into the cleared area.
- Scramble the eggs until fully set, then fold them into the rest of the ingredients.
- Remove from heat and stir in the toasted sesame oil to preserve its aromatic properties.
- Top with sliced green onions and a drizzle of sriracha before serving.
