Healthy Egg Roll Bowl
There are many variations of an Egg Roll Bowl floating around Pinterest. Many are advertised as gluten free or paleo, some give vegan options or whole 30 diet compatible. So, to say the least, there’s lots of room to play to make your egg roll in a bowl healthy and to your liking. Feel free to experiment with your own substitutions for ingredients. Below I have listed the ingredients I like to use as healthy alternatives. If you like the majority of these items but don’t have or want to use coconut aminos, then just use regular soy sauce. If you don’t care to make this as lean as possible, then use ground pork instead of turkey breast. Want to use real spicy mayo? Go ahead. Remember, I love to say my recipes are guidelines for you to play with. This recipe makes a nice large amount that works great for dividing into a few meals for prepping or to serve 4-6 people. You can eat it as is, but I love spooning this filling over rice and Tuscan kale leaves. This healthy egg roll bowl can all be complete in under 30 minutes!
Ingredients:
1 pound ground turkey breast
2-3 tablespoons sesame oil
5 cloves of garlic, minced
1 grated ginger
2 tablespoons sriracha
2 tablespoons sweet chili sauce
6 scallions, chopped, whites and greens separated
4-5 handfuls of coleslaw mix
2 tablespoons of apple cider vinegar
¼ cup of coconut aminos or liquid aminos
Salt and pepper
Healthy Spicy “Mayo”
1 cup of plain Greek yogurt
1 tablespoon sriracha (add more for more spice)
Splash coconut aminos, or more to season
Toasted sesame seeds, optional garnish
Instructions:
Heat sesame oil in a large pan over medium heat, add scallion whites, ginger and garlic. Stir until soft and fragrant, couple minutes.
Add turkey, sriracha and sweet chili sauce. Use a wooden spoon to combine and break up the meat. Continue to break up and cook turkey until there is no more pink and it is cooked through.
Add the coleslaw, aminos, vinegar, salt and pepper. Use two wooden spoons to toss until combined and tender, about 3-5 minutes, liquid will have also evaporated.
In the meantime, whisk together your “spicy mayo.” Add Greek yogurt, sriracha and amino into a small mixing bowl. Whisk together until combined, then spoon into a Ziplock baggie, set aside.
Once the egg roll mixture is done, remove from heat and serve over a bed of kale leaves or brown rice. Cut a small piece of the corner of the Ziplock baggie off, then squeeze out the sauce to let the spicy Greek yogurt sauce drizzle overtop. Garnish with scallion greens and toasted sesame seeds. Place extra liquid aminos, sriracha, sweet chili sauce and spicy yogurt sauce at the table as additional condiments.
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