This Turkey Egg Roll in a Bowl is my personal favorite and a recipe I truly cherish. Packed with protein from ground turkey and loaded with veggies like bagged coleslaw mix, grated carrots, riced cauliflower, and shelled edamame, it’s bursting with delicious Asian-inspired flavors. It’s one of my go-to quick dinners for busy nights when I need an easy win with the family. Plus, it comes together in under 30 minutes, thanks to the convenience of frozen and bagged veggies.
INGREDIENTS
- 1 tablespoon olive oil
- 1 pound ground turkey (I used 93% lean)
- 1 teaspoon onion powder
- Salt and pepper to taste
- 4 cloves garlic, minced
- ½ tablespoon freshly grated ginger
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha (optional; use less or omit if you prefer little to no spice)
- ⅓ cup low-sodium soy sauce (or coconut aminos for a gluten-free version)
- 2 teaspoons toasted sesame oil (this adds key flavor—do not omit)
- 1 cup frozen riced cauliflower
- 12 ounces bagged coleslaw mix
- 1 cup grated carrots (or use bagged matchstick carrots)
- 1 cup frozen edamame
- Sliced green onions, for garnish
- Sesame seeds, for garnish
INSTRUCTIONS
- Heat the olive oil in a large skillet over medium-high heat.
- Once the oil is hot, add the ground turkey, breaking it apart with a wooden spoon or spatula. Season with onion powder, salt, and pepper. Cook until the turkey is browned and cooked through, about 7 minutes.
- Add the garlic and ginger to the skillet, cooking for another minute or until fragrant.
- In a separate measuring cup, whisk together the rice vinegar, sriracha, soy sauce (or coconut aminos), and sesame oil.
- Add the coleslaw mix, carrots, edamame, and riced cauliflower to the skillet with the cooked turkey. Pour the soy sauce mixture over everything.
- Stir to combine and cook for another 5 minutes or until the vegetables are tender.
- Divide into 4 bowls. Serve with cooked rice, quinoa, or on its own. Top with sliced green onions and/or sesame seeds.
- Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, place in a skillet with a lid over medium heat until warmed through, or microwave for 60-90 seconds.
NOTES
- For extra heat, sprinkle red pepper flakes over the finished dish or drizzle with a spicy mayo (mix mayo with sriracha or your favorite hot sauce).
- You can use ground pork instead of turkey if preferred. I chose turkey because it’s a staple in my kitchen and makes this dish easy to prepare last-minute.
- Serve with brown rice, white rice, or quinoa, or enjoy it on its own for a low-carb option.
- To make it gluten-free, swap soy sauce for coconut aminos.
