Eggroll in a Bowl

A simple, customizable, high protein dinner that’s ready in a flash.

Makes: 4 servings

Ingredients

• 1 lb. organic ground turkey, pork, or chicken

• 1 bag shredded cabbage / coleslaw mix*

• 1 bag shredded broccoli / broccoli slaw*

• 4-5 frozen ginger cubes*

• 3 fresh garlic cloves, minced, or 1 tsp. garlic powder

• 3 Tbsp. tamari

• 2 Tbsp. toasted sesame oil

• 1 Tbsp. rice vinegar

• Toppings

  • Cilantro

  • Green onion

  • Sesame seeds

  • Sriracha (I prefer Yellowbird brand)

Equipment

• I recommend using a Dutch oven. If you don’t have one, you will need a slightly deeper pan with a lid.

Instructions

1. Brown your meat of choice over medium heat.

2. Once meat is fully cooked, add in ginger cubes, garlic, tamari, sesame oil and rice wine vinegar. Stir until well combined.

3. Add cabbage and broccoli into the pot, cover with the lid and reduce the heat to low. You want to make sure the lid is sealed to allow the vegetables to steam and cook down. Leave covered for about 5-10 minutes.

4. Serve over white rice, cauliflower rice or just eat plain! Top with cilantro, green onions, sesame seeds and Sriracha.

Ingredient Notes

*If you use coleslaw mix, make sure it’s just shredded cabbage and carrots.

*Broccoli slaw ingredients should just be broccoli stem and carrots.

*Ginger cubes: Be sure to look for the ones that are just pureed ginger and water. I can usually always find these at Trader Joe’s and Whole Foods.