For those of you guys doing my January Veggie challenge, on Instagram keep up the awesome work! I’ve loved seeing your posts! Remember, you can jump in at any time this month. See my 1/1 post and the January Veggie Challenge Highlight for more info and the graphic to use. And of course, you can DM me with questions.
This week’s recipe inspo post is a favorite in my house. I love egg roll in a bowl because it’s so easy to make and incorporates some veggies I don’t always think to use as often, like cabbage and broccoli slaw. It’s also a delicious excuse to use lots of fresh garlic and ginger. You can use dried if preferred, but I find that the fresh is a nice flavor upgrade that takes minimal extra effort. Serve over your favorite rice or, for even more veggies, cauliflower rice.
Egg Roll In A Bowl
1 tablespoon avocado oil
1 lb ground Turkey or chicken or 1 block firm tofu
1 tablespoon sesame oil
1 small white onion, diced
3 garlic cloves, minced
2 teaspoons minced fresh ginger or 1 teaspoon dried
2 scallions, chopped, white and green parts separated
1 lb coleslaw-style shredded cabbage mix or mix of shredded cabbage and broccoli slaw
1 -2 tablespoons soy sauce, tamari, or coconut aminos
In a large skillet, heat avocado oil over medium heat, and brown the ground turkey, chicken, or tofu in a large skillet, breaking it into smaller pieces as it cooks using a wooden spoon or spatula. Cook for ~6-8 minutes or until the meat is no longer pink or tofu is starting to crisp up. Remove from heat and transfer to a bowl.
In the same skillet, heat the sesame oil. Add the onion, garlic, ginger, and white scallion sections and saute until fragrant. Add the shredded cabbage and/or broccoli slaw. Saute until the greens are soft (about 3-5 minutes). Add soy sauce, turkey (or chicken or tofu), and green scallions and stir well until mixed.
Serve hot, with rice or cauliflower rice.
Want to join the challenge? It’s happening over on Instagram.
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