Description
This veggie-packed turkey egg roll in a bowl is a quick, one-skillet meal made with seasoned ground turkey, tender vegetables, and a savory sesame-soy sauce. It’s a practical option for weeknight dinners and meal prep, offering familiar takeout-style flavor without wrappers or extra steps.
Ingredients
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1 Tablespoon olive oil
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1 pound ground turkey (93% lean)
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1 teaspoon onion powder
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Salt + pepper, to taste
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4 cloves garlic, minced
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½ Tablespoon fresh grated ginger
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1 Tablespoon rice vinegar
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1 Tablespoon sriracha (optional)
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⅓ cup low-sodium soy sauce (or coconut aminos for gluten-free)
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2 teaspoons toasted sesame oil
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1 cup frozen riced cauliflower
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12 ounces bagged coleslaw mix
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1 cup grated carrots (or matchstick carrots)
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1 cup frozen edamame
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Sliced green onions, for garnish
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Sesame seeds, for garnish
Instructions
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Heat the olive oil in a large skillet over medium-high heat.
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Add the ground turkey and cook for about 7 minutes, breaking it apart with a wooden spoon or spatula as it browns. Season with onion powder, salt, and pepper, and continue cooking until the turkey is fully cooked through.
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Add the minced garlic and freshly grated ginger to the skillet and cook for about 1 minute, until fragrant.
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In a measuring cup, mix together the rice vinegar, sriracha, soy sauce, and toasted sesame oil.
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Add the coleslaw mix, grated carrots, frozen edamame, and frozen riced cauliflower to the skillet with the turkey.
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Pour the sauce mixture over the meat and vegetables. Stir well to evenly coat everything.
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Cook for about 5 minutes, stirring occasionally, until the vegetables are tender and heated through.
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Divide the mixture evenly into 4 bowls. Serve on its own or with cooked rice, and garnish with sliced green onions and sesame seeds if desired.
Notes
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Use a large skillet to allow the turkey to brown properly instead of steaming.
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Add the garlic and ginger after the turkey is cooked to prevent burning.
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Adjust the amount of sriracha to control heat level, or omit for a mild version.
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Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet with a lid over medium heat or microwave for 60–90 seconds.