Egg Roll in a Bowl, super healthy!

I’ve had many, many requests lately for more EASY and HEALTHY recipes. Food you can make in a jiffy that’s also good for you. Doesn’t that sound like a plan for success? 🙂 I’ve got just the thing for you all today, with this fabulous Egg Roll in a Bowl Skillet Dinner. It tastes like the filling of an Egg Roll, but without all the carbs and oil found in the shell. You can put it together in about 20 minutes or less. There’s minimal chopping, as I use a bag of prechopped Cole slaw and a few handfuls of prechopped kale. The flavor is wonderful, everyone! Here’s to great tasting food that is also good for you.

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We have MyHandsomeHusband to thank for tweaking my original recipe idea to make it a win for teenage boys. My twins both gave it the thumbs up, you will be happy to know. 🙂 When I make it for myself, I leave out any sugar and add more veggies. This version I brough along for you all is teenager approved. At least, the teenagers in my household loved it.

Hope some of you get a chance to try it!

Egg Roll in a Bowl

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Serves: 4-6 Prep Time: 5 min Cooking Time: 15 min 15 min

Nutrition facts: NA calories NA fat

Rating: 4.0/5

( 2 voted )

Ingredients

• 1 Tb olive oil
• 1/2 tsp sesame oil
• 1 medium onion, chopped
• 1/2 C shredded carrots (I buy them pre-shredded)
• 1 tsp minced garlic
• 1 pound ground turkey (you could also use ground pork or ground beef)
• 1 tsp beef bullion granules
• 1 1/2 tsp ginger
• pinch red pepper flakes (more if you like a lot of heat)
• salt and pepper
• 1 (14 oz) package Cole slaw mix
• 3 C chopped kale
• SAUCE:
• 5 Tb rice wine vinegar
• 2 Tb soy sauce
• 2 Tb sugar
• pinch red pepper flakes
• 1 Tb sesame oil
• TOPPINGS: (Optional)
• sesame seeds
• green onion

Instructions

1. Heat a large, deep skillet up over medium high heat.
2. Add the olive and sesame oil and allow them to get hot. Add the onions, carrots and garlic. Cook and stir until the onions are wilted.
3. Add the ground turkey, bullion, ginger, red pepper flakes and salt and pepper. Cook until browned and no longer pink.
4. Add the Cole slaw and kale, stirring well to incorporate. You don't want to over cook it here. It should only take a few minutes for it to wilt a bit and incorporate into the mixture.
5. In a glass measuring cup combine all sauce ingredients.
6. When the veggies have gotten wilted down and just a bit soft, remove the pan from the heat.
7. Add the sauce and stir to combine. Make sure not to add the sauce until you have removed the pan from the heat. The vinegar starts to get a little "off" tasting if it cooks at too high a temperature.
8. Top with sliced green onions and sesame seeds (optional).
9. Serve with rice or quinoa and enjoy!

As I mentioned above, this is one of my go-to healthy recipes, and an especially great (quick) meal prep idea. I usually make enough for 2-3 meals and eat it with quinoa and extra veggies, adding a simple sauce of just soy sauce, rice vinegar and sesame oil.

The colors are so pretty! Such a great way to get your veggies in. 🙂