• Karri Anne Cameron

Egg Roll in a Bowl

Makes 3 servings

Macros: 264 cal, fat 7g, carbs 18g, protein 34g, fibre 3g


450g extra lean ground turkey

1 sweet onion, diced

1 tbsp toasted sesame oil

1 tablespoon rice vinegar

1 tbsp minced garlic

0.75 teaspoon ground ginger

1/4 cup less sodium soy sauce

16 oz bag coleslaw mix

1/2 cup grated or “matchstick” carrots

2 green onions, thinly sliced

Salt and pepper to taste

0.75 tablespoon hoisin sauce (optional)


Heat a large skillet over medium-high heat. Add ground meat and cook, stirring, until no longer pink. Drain; return meat to skillet. Add diced onion, sesame oil, and rice vinegar to the skillet. Cook, stirring, for a few more minutes (until onion is tender). Add garlic, ginger, soy sauce, hoisin sauce (optional), coleslaw mix, and carrots to the skillet. Cook, stirring, for about 5-7 more minutes, or until cabbage is wilted. Remove skillet from the heat. Stir in green onions and season with salt and pepper, to taste.






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