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Ground Turkey Egg Roll Bowls That Taste Like Takeout (But Healthier)

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  • Author: James Carter
  • Total Time: 30-35 minutes
  • Yield: 4 servings 1x

Description

Enjoy all the savory, tangy flavors of your favorite takeout egg rolls with this healthier, deconstructed Ground Turkey Egg Roll Bowl recipe. Quick, easy, and satisfying! This recipe focuses on creating the delicious, umami-rich filling of an egg roll and serving it over a base of your choice. It’s a perfect weeknight meal for those craving comfort food with a nutritious twist. Loaded with lean protein and fresh vegetables, this dish is designed to be both satisfying and wholesome. Key features: – Made with lean ground turkey – Packed with vegetables like carrots, cabbage, and mushrooms – Flavorful sauce with soy sauce, rice vinegar, and honey – Adaptable to your favorite base (rice, cauliflower rice, quinoa) – Customizable with your favorite garnishes

Ingredients

Scale
  • 1 tablespoon olive oil or sesame oil
  • 1 pound ground turkey (93% lean or leaner)
  • 1 cup finely chopped yellow onion
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1/2 cup shredded carrots
  • 1 cup shredded coleslaw mix (or finely shredded green cabbage and red cabbage)
  • 4 ounces mushrooms, thinly sliced
  • 1/4 cup low-sodium soy sauce (or tamari)
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sriracha or other hot sauce, or to taste (optional)
  • 1 tablespoon cornstarch or arrowroot powder mixed with 2 tablespoons water (slurry)
  • Optional garnishes: chopped green onions, toasted sesame seeds
  • For serving: cooked rice, quinoa, or cauliflower rice

Instructions

  1. 1. Heat oil in a large skillet or wok over medium-high heat. Add ground turkey, cook, and break apart until browned and cooked through. Drain excess grease.
  2. 2. Add onion and cook for 3-5 minutes until softened.
  3. 3. Stir in garlic and ginger; cook for 1 minute until fragrant.
  4. 4. Add carrots, coleslaw mix, and mushrooms. Cook for 5-7 minutes until tender-crisp.
  5. 5. Whisk together soy sauce, rice vinegar, honey, and sriracha in a small bowl.
  6. 6. Pour sauce over turkey and vegetables. Simmer.
  7. 7. Add cornstarch slurry, stirring constantly, and cook for 1-2 minutes until sauce thickens.
  8. 8. Taste and adjust seasonings as needed.
  9. 9. Serve over cooked rice, quinoa, or cauliflower rice.
  10. 10. Garnish with green onions and sesame seeds if desired.

Notes

Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. For best texture, reheat on the stove top in a skillet over medium heat, adding a splash of water or broth if needed. Microwaving is also an option. The mixture can be frozen for 2-3 months; thaw overnight in the refrigerator before reheating.

  • Prep Time: 15 minutes
  • Cook Time: 15-20 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 350-450 (depending on base and sauce quantities)
  • Sugar: Approximately 8-15g (depending on sauce)
  • Sodium: Approximately 600-900mg (depending on soy sauce)
  • Fat: Approximately 15g
  • Carbohydrates: Approximately 20-40g (depending on base)
  • Fiber: Approximately 4-8g (depending on base)
  • Protein: Approximately 30g

From my kitchen to yours. Wishing you a delicious moment :-)

Find it online: https://www.bettyflavors.com/ground-turkey-egg-roll-bowls-that-taste-like-takeout-but-healthier/