Egg Roll in a Bowl (Healthy!)
Say it with me....Egg-Roll-in-a-Bowl!! It's the flavor-filled, veggie-packed dish here to save your weeknight dinner rut. With all the tasty vibes of a classic egg roll—no wrapper required—it’s fast, fresh, and totally satisfying.
Servings: 4 servings
Calories: 475kcal
Equipment
1 Skillet
1 Mixing Bowl
Ingredients
- ½ tablespoon sesame oil
- 1 small yellow onion diced
- 2 garlic cloves minced
- 1 teaspoon ginger minced
- 1 lb pork ground (or chicken or turkey)
- 14 oz bag coleslaw
- ½ cup edamame
- ⅓ cup shredded carrots
- ¼ cup coconut aminos
- 1 teaspoon rice vinegar
- 1 teaspoon sriracha
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
For the sauce
- ¼ cup avocado mayo
- 3 teaspoon sriracha
- 1 teaspoon coconut aminos
- ½ teaspoon hot sauce if desired
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
Instructions
- Heat the sesame oil in a skillet over medium heat and saute the onions and until soft. Add the garlic and ginger to the skillet and cook until fragrant.½ tablespoon sesame oil, 1 small yellow onion, 2 garlic cloves, 1 teaspoon ginger
- Brown the pork in the skillet and break it up into small pieces until cooked through.1 lb pork
- Add the coleslaw, edamame, and carrots to the skillet with the pork and allow it to cook for about 5 minutes.14 oz bag coleslaw, ½ cup edamame, ⅓ cup shredded carrots
- Meanwhile, stir together the coconut aminos, rice vinegar, sriracha, sea salt, and black pepper in a separate bowl. Pour the mixture over the coleslaw and gently toss together to coat. Allow the cabbage to cook until it is reduced by half and is to your tenderness liking. I find that about 7 minutes softens the cabbage but it still has a little crunch.¼ cup coconut aminos, 1 teaspoon rice vinegar, 1 teaspoon sriracha, ¼ teaspoon sea salt, ⅛ teaspoon black pepper
- While the cabbage is cooking, prepare the sauce in the same bowl the coconut aminos mixture was mixed in. Add the avocado mayo, sriracha, coconut aminos, hot sauce (if using), sea salt, and pepper and whisk together well.¼ cup avocado mayo, 3 teaspoon sriracha, 1 teaspoon coconut aminos, ½ teaspoon hot sauce, ¼ teaspoon sea salt, ⅛ teaspoon black pepper
- Assemble the bowls with the pork and cabbage mixture and drizzle the sauce over top and enjoy!
Notes
Storage : Store leftovers in an airtight container in the fridge for 4-5 days. Reheat them in the microwave or a skillet over medium heat when you’re ready to eat.
Nutrition
Serving: 1serving | Calories: 475kcal | Carbohydrates: 14g | Protein: 22g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 946mg | Potassium: 628mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1895IU | Vitamin C: 42mg | Calcium: 78mg | Iron: 2mg