Egg Roll in a Bowl

Egg Roll in a Bowl

Ingredients:

• 2 Tbsp. olive oil divided
• 1 lb. lean ground turkey or plant-based ground meat (e.g., tofu crumbles, tempeh, or a meat substitute of your choice)
• 1 ½ cups sweet onion finely diced
• 1 cup carrots shredded
• ½ tsp. ginger paste or minced ginger
• 3 cloves garlic crushed
• ¼ cup vegetable broth (low-sodium)
• 5 cups shredded cabbage cut into ¼-inch shreds
• 2 Tbsp. low-sodium soy sauce or tamari (gluten-free if needed)
• 2 tsp. rice vinegar or apple cider vinegar
• ½ tsp. salt to taste
• ¼ tsp. pepper to taste
• 1 tsp. toasted sesame oil
• Toasted sesame seeds (optional)
• Green onions (optional)

Instructions:

1. In a large sauté pan over medium heat, drizzle 1 tablespoon of olive oil and add ground turkey or plant-based ground meat. Cook for 5-6 minutes or until it’s almost cooked through.
2. Push the meat to the side of the pan and add the chopped onion and the other tablespoon of oil. Sauté for 3-4 minutes.
3. Add the shredded carrots, crushed garlic, and ginger. Sauté for an additional 2 minutes, stirring to combine everything.
4. Pour the vegetable broth into the pan and use it to deglaze by scraping the bottom.
5. Add the shredded cabbage, soy sauce or tamari, vinegar, salt, and pepper. Stir well to combine, then cover the pan with a lid. Reduce the heat to medium-low and cook for 12-15 minutes, or until the cabbage reaches your desired tenderness.
6. Just before serving, add the toasted sesame oil and top with green onions and toasted sesame seeds if desired. You can serve this over regular rice, cauliflower rice, or enjoy it in a bowl by itself.