Extra Veggie Turkey Egg Roll In A Bowl

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 25 minutes

食材

1 Tablespoon olive oil

1 pound ground turkey (I used 93% lean.)

1 teaspoon onion powder

salt + pepper to taste

4 cloves garlic (minced)

½ Tablespoon fresh grated ginger

1 Tablespoon rice vinegar

1 Tablespoon sriracha (optional. You can use less or omit if you prefer your's with little to no spice)

⅓ cup low-sodium soy sauce (can sub with coconut aminos for gluten-free)

2 teaspoons toasted sesame oil (this is a key flavor. Do not omit.)

1 cup frozen riced cauliflower

12 ounces bagged coleslaw mix

1 cup grated carrots (or bagged matchstick carrots work, too)

1 cup frozen edamame

sliced green onions (garnish)

sesame seeds (garnish)

步驟

Heat the olive oil in a large skillet over medium-high heat.

Once the oil is hot, add the turkey and use a wooden spoon or spatula to break up the meat as it cooks. Season with onion powder, salt + pepper. Cook until the turkey is browned and cooked through, about 7 minutes.

Add the garlic and ginger cook for an additional minute or until fragrant.

In a measuring cup, mix together rice vinegar, sriracha, soy sauce, and sesame oil.

Add the coleslaw mix, carrots, edamame, riced cauliflower to the skillet with the meat. Pour the soy sauce mixture over the vegetables and meat.

Stir everything together and cook for about 5 minutes or until veggies are tender.

Portion into 4 bowls. Serve with cooked rice or on its own. Top with sliced green onions and/or sesame seeds

Once cooled, store the cooked leftovers in an airtight container in the fridge for up to 4 days. To reheat, place in a skillet with a lid over medium heat until warmed through or pop it into the microwave for 60-90 seconds.

營養

• 每份大小: 314 g or 1/4 of the reci
• 卡路里: 329 kcal
• 總脂肪: 17 g
• 飽和脂肪: 3 g
• 不飽和脂肪: 11 g
• 反式脂肪: 0.1 g
• 膽固醇: 84 mg
• 鈉: 979 mg
• 總碳水化合物: 18 g
• 膳食纖維: 6 g
• 總糖: 7 g
• 蛋白質: 29 g