High protein egg roll bowl
- Sally Rychlak
- Jun 8
- 1 min read
This bowl is a favorite of ours—quick, satisfying, and packed with protein. It's versatile, fun to tweak, and hard to mess up. For a spicier kick, try adding sriracha or chili oil, and for a heartier meal, include delicious carbs like rice, quinoa, or egg noodles. Don't forget the water chestnuts!
This dish keeps well in the fridge for up to 3 days. Simply reheat in a pan or microwave and add a fresh splash of soy sauce before enjoying. Enjoy it on its own for a protein-rich meal, or serve it with rice, quinoa, or egg noodles.
1
Tip
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Variation
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Notes
1
Heat the olive oil in a large skillet over medium heat.
2
Add the ground turkey to the skillet, cooking until browned and fully cooked.
3
Add the minced garlic and ginger, stirring for about 1 minute until fragrant.
4
Stir in the cole slaw mix and cook until it begins to soften, about 2 minutes.
5
Add the water chestnuts to the skillet and mix well.
6
Drizzle with soy sauce and sesame oil, stirring to combine all the ingredients evenly.
7
Cook for an additional 2-3 minutes, allowing flavors to meld together.
8
Remove from the heat and garnish with sliced green onions.
Instructions
4 cups cole slaw mix
2 tablespoons olive oil
1 pound ground turkey
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 can (8 oz) water chestnuts, drained and chopped
2 tablespoons soy sauce
1 tablespoon sesame oil
2 green onions, sliced
Main Ingredients
High Protein Egg Roll Bowl
Sally Rychlak
This high protein egg roll bowl is a quick and flavorful dish that combines all the delicious components of an egg roll without the wrapper. It's perfect for a weekday dinner.
Servings :
4
Calories:
350
Prep Time
15 mins
Cook Time
10 mins
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