CFC Egg Roll Bowls
Our FAVORITE 20-minute meal to the rescue!
This is a winning go-to QUICK recipe at our house.
I love that these bowls are packed with veggies & protein, but it’s the FLAVOR that keeps us coming back for more!
Cabbage is a very underrated vegetable.
In terms of price per cup, a report by the Department of Agriculture (USDA) has shown cabbage to be the second most economical cooked vegetable in terms of price per edible cup. Yes!
Grab you some.
Many people don’t know what a powerhouse cabbage really is. I’ve been eating it on the regular for the past several years… in soups, roasted, and quick stir-fried like this.
Cabbage is a cruciferous vegetable that increases the production of antioxidant and detoxification enzymes, and stimulates the production of liver cleansing; it actually helps your liver break down toxins so they can be more easily expelled, and it also has diuretic properties that help rid your body of excess liquid, carrying toxins along with it.
These egg roll bowls are EXCELLENT for meal prep. Divide your servings equally and store in sealed containers in the fridge for 3-4 days. They reheat wonderfully in the microwave or tossed in a skillet for a few minutes. Grab n’ Go “fast food” for lunches at work!
4 servings
Ingredients:
- 1 Tbsp olive oil or avocado oil
- 2” knob of ginger, peeled and grated on the microplane
- 4 cloves garlic, minced
- 1 sweet onion, finely diced
- 2 small carrots, shredded
- 1 lb lean ground turkey
- 1/2 cup chicken or vegetable broth
- 6 cups cabbage, shredded
- 2 bell peppers, thinly sliced
- 2 Tbsps coconut aminos or tamari liquid
- 2 Tbsps rice wine vinegar or apple cider vinegar
- 1 tsp toasted sesame oil
- sea salt and ground pepper, to taste
- garnish: toasted sesame seeds and green onion, thinly sliced
Instructions:
Heat your oil in a large skillet, over medium heat.
Add in the ginger, garlic, onion and carrots; Sauté for 3 minutes stirring frequently.
Add in the ground turkey, mincing the meat with a wooden spatula. Cook for about 5 minutes, or until no longer pink.
Pour in the broth and scrape the bottom of the pan to deglaze.
Add your shredded cabbage and peppers and continue to cook stirring occasionally for about 6-8 minutes.
Once the cabbage is tender, add in all the remaining ingredients and stir well to combine.
Serve hot, sprinkled with toasted sesame seeds and thinly sliced green onion.
Enjoy!
Rachel
Ingredients
- 1 Tbsp olive oil or avocado oil
- 2'' knob of ginger, peeled and grated on the microplane
- 4 cloves garlic, minced
- 1 sweet onion, finely diced
- 2 small carrots, shredded
- 1 lb lean ground turkey
- 1/2 cup chicken or vegetable broth
- 6 cups cabbage, shredded
- 2 bell peppers, thinly sliced
- 2 Tbsps coconut aminos or tamari liquid
- 2 Tbsps rice wine vinegar or apple cider vinegar
- 1 tsp toasted sesame oil
- sea salt and ground pepper, to taste
Garnish:
- toasted sesame seeds and green onion, thinly sliced
Instructions
- Heat your oil in a large skillet, over medium heat.
- Add in the ginger, garlic, onion and carrots; Sauté for 3 minutes stirring frequently.
- Add in the ground turkey, mincing the meat with a wooden spatula. Cook for about 5 minutes, or until no longer pink.
- Pour in the broth and scrape the bottom of the pan to deglaze.
- Add your shredded cabbage and peppers and continue to cook stirring occasionally for about 6-8 minutes.
- Once the cabbage is tender, add in all the remaining ingredients and stir well to combine.
- Serve hot, sprinkled with toasted sesame seeds and thinly sliced green onion.
- Enjoy!
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