Skillet Egg Roll in a Bowl
Eggroll in a Bowl is a wholesome, one-pan meal made with lean turkey, sauteed vegetables and a crunchy coleslaw blend. Flavored with pantry staples, this dinner is easy, convenient and healthier than your favorite takeout. A great make-ahead dinner for busy weeknights!
Ingredients
- 1 Tbsp. olive oil
- 1 white onion (diced)
- 8 oz. mushrooms (diced)
- 3 garlic cloves, minced (or 1 ½ tsp. minced garlic)
- 1 tsp. salt (divided)
- 1 lb. lean ground turkey
- ¼ tsp. ground ginger (or 1” fresh ginger, minced)
- ¼ tsp. pepper
- 16 oz. coleslaw mix (or 6 cups shredded cabbage and 1 cup shredded carrots)
- ¼ cup low sodium chicken broth
- 1/3 cup low sodium soy sauce
- 1 Tbsp. rice wine vinegar
- 1 Tbsp. toasted sesame oil
- Optional toppings: sliced green onion, toasted sesame seeds, red pepper flakes
Instructions
- Heat large non-stick skillet over medium heat. Add olive oil.
- Once oil is hot, add onion, mushrooms, garlic and ½ tsp. salt. Cook until veggies are starting to soften, about 4-5 minutes.
- Add ground turkey to the skillet and season with ginger and remaining ½ tsp. salt and pepper. Cook until browned, about 7-8 minutes, stirring to break meat apart with wooden spatula.
- Once turkey is browned, add coleslaw mix and stir in broth, soy sauce, rice vinegar and toasted sesame oil. Mix well, cover and cook until cabbage is softened, about 8-10 minutes.
- Remove from heat and serve with brown rice and optional toppings.
Notes
- Swap brown rice with couscous!
- Double this recipe and freeze half for a busy night in your future.
- Feel free to sub ground lamb or lean ground beef for the ground turkey.
Nutrition
Calories: 260kcal | Carbohydrates: 14g | Protein: 33g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 1330mg | Potassium: 853mg | Fiber: 4g | Sugar: 6g | Vitamin A: 142IU | Vitamin C: 45mg | Calcium: 70mg | Iron: 2mg