Egg Roll in a Bowl, it is exactly what you think it is, everything from the inside of an egg roll in a bowl, and let me tell you it is DELICIOUS! Even better it is extremely macro-friendly and an incredible meal prep recipe!

Ingredients to make Egg Roll in a Bowl:

• 2 cups Water
• 1 cup Brown Jasmine Rice (180 grams)
• ½ tbsp Extra Virgin Olive Oil
• 16 oz 99% Lean Ground Turkey
• ¼ tsp Black Pepper
• ¼ tsp Sea Salt
• ¼ tsp Garlic Powder
• 2 cloves Fresh Garlic sliced, (20 grams)
• 1 tbsp Fresh Ginger diced, (15 grams)
• ½ head Red Cabbage sliced, (250 grams)
• 1 head Baby Bok Choy chopped, (180 grams)
• 2 Carrots julienne, (125 grams)
• 2 stalks Scallions sliced, (40 grams)
• 2 tbsp Soy Sauce, Lite
• 1 tsp Rice Wine Vinegar
• 1½ tsp Sesame Oil
• 2 Lime 1 juiced, the other cut into wedges
• 1 tbsp Sriracha
• ¼ tsp Black Pepper
• ¼ tsp Garlic Powder
• 1 tsp Sesame Seeds

Instructions:

1. For this recipe, you do not need to prep all of your veggies first, how I recommend with the majority of my recipes. You will have time to do this while the rice is cooking.
2. Bring 2 cups of water to boil in a small pot with a lid. Once the water is boiling add your rice, give the rice a stir, then place to lid on the pot. Turn the heat down to low and cook for 25 minutes. After 25 minutes turn the heat off, and let the rice site covered for an additional 10 minutes to finish cooking.
3. While the rice is cooking slice your garlic, cabbage, bok choy, scallions, dice your ginger, and julienne your carrots. If you don’t have a julienne slicer you can use a cheese grater to slice your carrots.
4. Once your rice has been cooking for about 15 minutes it’s time to start cooking your turkey. Start by heating a large stovetop pan to medium heat. Once the pan is hot add your extra virgin olive oil to the pan, then immediately add your turkey to the pan. Season the turkey with pepper, salt, and garlic powder.
5. Using a spatula break up the ground turkey into marble to pea-sized pieces. While breaking up the turkey add your fresh ginger and garlic. Cook the turkey with the garlic and ginger for about 5 minutes, stirring often to prevent burning.
6. After 5 minutes add your cabbage and the thicker pieces of the bok choy. Mix in with the turkey, garlic, and ginger. Cook for another 5 minutes stirring every minute or so.
7. Now it’s time to add the softer pieces of bok choy, carrots, scallions, soy sauce, rice wine vinegar, sesame oil, juice from 1 lime, and sriracha. Stir everything together, cover with a lid, turn the heat down to medium-low, and cook for the final 10 minutes. Removing the lid to stir every few minutes.
8. At this point, your rice should be done. Season your rice with black pepper and garlic powder. Then plate your rice.
9. Top your rice with your turkey veggie mixture, then sprinkle with the sesame seeds, garnish with the additional lime wedges, and enjoy!

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Cook Time: 35 minutes minutes

Total Time: 35 minutes minutes

Course: Main Course

Cuisine: American, Asian

Keyword: Brown Rice, Carrots, Red Cabbage, Turkey

Servings: 4

Egg Roll In a Bowl

Ingredients

• 2 cups Water
• 1 cup Brown Jasmine Rice (180 grams)
• ½ tbsp Extra Virgin Olive Oil
• 16 oz 99% Lean Ground Turkey
• ¼ tsp Black Pepper
• ¼ tsp Sea Salt
• ¼ tsp Garlic Powder
• 2 cloves Fresh Garlic sliced, (20 grams)
• 1 tbsp Fresh Ginger diced, (15 grams)
• ½ head Red Cabbage sliced, (250 grams)
• 1 head Baby Bok Choy chopped, (180 grams)
• 2 Carrots julienne, (125 grams)
• 2 stalks Scallions sliced, (40 grams)
• 2 tbsp Soy Sauce, Lite
• 1 tsp Rice Wine Vinegar
• 1½ tsp Sesame Oil
• 2 Lime 1 juiced, the other cut into wedges
• 1 tbsp Sriracha
• ¼ tsp Black Pepper
• ¼ tsp Garlic Powder
• 1 tsp Sesame Seeds

Instructions

• For this recipe, you do not need to prep all of your veggies first, how I recommend with the majority of my recipes. You will have time to do this while the rice is cooking.
• Bring 2 cups of water to boil in a small pot with a lid. Once the water is boiling add your rice, give the rice a stir, then place to lid on the pot. Turn the heat down to low and cook for 25 minutes. After 25 minutes turn the heat off, let the rice site covered for an additional 10 minutes to finish cooking.
• While the rice is cooking slice your garlic, cabbage, bok choy, scallions, dice your ginger, and julienne your carrots. If you don't have a julienne slicer you can use a cheese grater to slice your carrots.
• Once your rice has been cooking for about 15 minutes it's time to start cooking your turkey. Start by heating a large stovetop pan to medium heat. Once the pan is hot add your extra virgin olive oil to the pan, then immediately add your turkey to the pan. Season the turkey with pepper, salt, and garlic powder.
• Using a spatula break up the ground turkey into marble to pea-sized pieces. While breaking up the turkey add your fresh ginger and garlic. Cook the turkey with the garlic and ginger for about 5 minutes, stirring often to prevent burning.
• After 5 minutes add your cabbage and the thicker pieces of the bok choy. Mix in with the turkey, garlic, and ginger. Cook for another 5 minutes stirring every minute or so.
• Now it's time to add the softer pieces of bok choy, carrots, scallions, soy sauce, rice wine vinegar, sesame oil, juice from 1 lime, and sriracha. Stir everything together, cover with a lid, turn the heat down to medium-low, and cook for the final 10 minutes. Removing the lid to stir every few minutes.
• At this point, your rice should be done. Season your rice with black pepper and garlic powder. Then plate your rice.
• Top your rice with your turkey veggie mixture, then sprinkle with the sesame seeds, garnish with the additional lime wedges, and enjoy!

Macro Nutrition

Nutrition Facts

Egg Roll In a Bowl

Amount Per Serving

Calories 397 Calories from Fat 69

% Daily Value*

Fat 7.7g12%

Saturated Fat 0.9g6%

Trans Fat 0g

Polyunsaturated Fat 0.4g

Monounsaturated Fat 1.3g

Cholesterol 60mg20%

Sodium 544.3mg24%

Potassium 586.9mg17%

Carbohydrates 48.1g16%

Fiber 5.9g25%

Sugar 7.3g8%

Protein 33.8g68%

Vitamin A 286IU6%

Vitamin C 99.5mg121%

Calcium 30mg3%

Iron 24.9mg138%

* Percent Daily Values are based on a 2000 calorie diet.

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