Low-Carb Egg Roll in a Bowl
- Total time
- 24 minutes
- Calories
- 330 kcal
- Protein
- 28 g
- Serves
- 4 bowls
This fast one-pan egg roll in a bowl uses ground turkey, shredded cabbage, ginger, garlic, and a savory skillet sauce. It delivers crisp-tender vegetables and a substantial main-course portion in under 25 minutes, with straightforward protein options.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 28 g
- Carbs
- 20 g
- Fat
- 18 g
- Fiber
- 7 g
Estimated from the listed ingredients.
- Prep
- 10 minutes
- Cook
- 14 minutes
Ingredients
- 1 tbsp avocado or olive oil
- 1 lb (450 g) ground turkey
- 1 tbsp grated fresh ginger and 3 garlic cloves, minced
- 6 cups shredded green cabbage
- 1 cup shredded carrots
- 3 tbsp low-sodium tamari
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 2 scallions, sliced
- 1 tbsp sesame seeds (optional)
Before you start
- Ground pork, chicken, beef, or crumbled firm tofu can replace the turkey. Pork is richer; tofu should be patted dry and browned before the aromatics go in.
- Tamari usually contains soy. Use coconut aminos for a soy-free alternative; it is sweeter, so omit the carrots if you prefer a less sweet bowl. Sesame is optional but is an allergen for some people.
Instructions
- Heat the oil in a wide skillet over medium-high heat. Add turkey and cook 5 to 6 minutes, breaking it into small pieces until no pink remains.
- Add ginger and garlic; stir for 30 seconds until fragrant. Add cabbage and carrots. Cook 4 to 5 minutes, tossing often, until the cabbage has softened but still has some bite.
- Stir in tamari, vinegar, and sesame oil. Cook 2 minutes, until the liquid coats the vegetables instead of pooling at the bottom of the skillet.
- Divide into four bowls and top with scallions and sesame seeds, if using.
Meal prep, storage, and reheating
Cool promptly and refrigerate in sealed containers for up to 3 days. Reheat in a skillet over medium heat with 1 tbsp water, or microwave loosely covered until hot. The cabbage softens after storage, so add fresh scallions after reheating.