Egg Roll in a Bowl: Easy and Low-Carb

Ingredients

Meat:

• 16 ounces ground turkey (or pork, chicken, or tofu for vegetarian)

Vegetables:

• 8 ounces cremini mushrooms
• 3 cloves garlic
• 1 small bunch green onions
• 1 (12-ounce) bag broccoli coleslaw
• 1 cup grated carrots

Sauce:

• 3 tablespoons low-sodium soy sauce (or coconut aminos for paleo/keto)
• 1 teaspoon cornstarch (or arrowroot starch for paleo/keto)



• 1 tablespoon rice vinegar
• 2 teaspoons chili paste
• 2 teaspoons sesame oil
• 1/4 teaspoon ground black pepper

Instructions

1. Marinate the meat: In a bowl, whisk together 1 tablespoon soy sauce and cornstarch. Add the meat, break it apart, and stir to coat. Marinate for 10 minutes.
2. Prepare the vegetables: Chop the mushrooms, mince the garlic, and slice the green onions.
3. Cook the meat: Heat a wok or large skillet over high heat. Add the oil and the marinated meat. Cook until no longer pink, about 5 minutes.
4. Add the vegetables:
   
   Add the green onions, mushrooms, broccoli coleslaw, and carrots to the meat. Stir-fry for 2 minutes, until the vegetables soften.
5. Make the sauce: Add the rice vinegar, chili paste, sesame oil, black pepper, and remaining soy sauce. Stir to combine.
6. Serve:
   
   
   
   Scoop the mixture into bowls and serve over rice, quinoa, or cauliflower rice. Garnish with additional green onions.

Variations

• Vegetarian: Swap the meat for crumbled extra-firm tofu.
• Paleo/Keto: Use coconut aminos instead of soy sauce and arrowroot starch instead of cornstarch. Serve over cauliflower rice.
• Gluten-free: Use tamari or coconut aminos instead of soy sauce.
  
  
• Add some crunch: Top with chopped peanuts, crispy chow mein noodles, or sesame sticks.