Egg Roll in a Bowl


🥢🍲I’ve streamlined this egg roll inspired recipe to make it a fast and easy meal to add to your rotation.


😋It’s perfect for a quick weeknight meal OR as a meal prep lunch!


😋TIP: If you are super busy, you can pick up some precooked frozen rice (brown or cauliflower) or quinoa at the grocery store – or cook up a batch during the weekend to keep on-hand in the fridge for a quick meal.


Super Simple Egg Roll in a Bowl

(serves 4)


16 oz (455 g) lean ground turkey or tofu (drained & cut into cubes)

3 Tbsp coconut aminos, divided

1 Tbsp avocado oil

2 12 oz (340 g) bags broccoli slaw

2 cloves garlic

1 Tbsp fresh ginger

1 Tbsp rice vinegar

2 tsp hot sauce

2 tsp sesame oil

To serve: 2 cups (350 g) cooked rice or quinoa


Place the turkey or tofu in a mixing bowl and add 1 Tbsp of coconut aminos, stirring to break up the meat and combine. Let sit for 10 minutes.


Heat a large skillet over medium-high heat. Add the oil. Add the turkey or tofu and cook, further breaking apart the meat into small bits, for about 5 minutes, until it is fully cooked.


Reduce the heat to medium-low. Add the broccoli slaw, garlic, and ginger and stir fry for 2-5 minutes, until the vegetables reach your desired level of softness.


Add the rice vinegar, hot sauce and sesame oil, black pepper, and remaining 2 Tbsp of coconut aminos, stirring to combine. Continue to cook for 1-2 more minutes. Taste and adjust seasonings.


Serve hot over ½ cup (88 g) of rice or quinoa.


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