This Healthy High Protein Egg Roll in a Bowl is a simple and delicious dinner option. It’s packed with fresh veggies and lean protein, making it a nutritious choice for the whole family. You can whip it up in no time, and it’s perfect for busy weeknights or cozy weekends at home.
Why You Will Love This Healthy High Protein Egg Roll in a Bowl
This dish is a winner for several reasons. It’s incredibly easy to make, using everyday ingredients you probably already have. The combination of tender veggies and savory meat creates a flavorful and satisfying meal. Plus, it’s a one-pan recipe, which makes for quick cleanup. Your family will love it, and so will your busy schedule!
How to Make Healthy High Protein Egg Roll in a Bowl
Making this dish is straightforward and requires just a few simple steps. You’ll sauté the ingredients together in a skillet, allowing the flavors to mingle beautifully. It comes together quickly, so you can have dinner ready in about 30 minutes!
What You Need
- 1 lb lean ground turkey or chicken
- 4 cups cabbage, shredded
- 1 cup carrots, shredded
- 1/2 cup green onions, sliced
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 3 tablespoons soy sauce or tamari
- 2 tablespoons sesame oil
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Step-by-Step
- In a large skillet, heat the sesame oil over medium-high heat.
- Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
- Add the ground turkey or chicken, cooking until browned and cooked through.
- Stir in the shredded cabbage, carrots, and green onions. Cook for 5-7 minutes until the veggies are tender.
- Pour in the soy sauce or tamari, mixing well to combine. Season with salt and pepper to taste.
- Serve hot, garnished with sesame seeds if desired.
How to Serve Healthy High Protein Egg Roll in a Bowl
This dish is delicious on its own, but you can elevate it with a few extra touches. Serve it with a side of rice or quinoa for a heartier meal. You can also add sliced avocado or a sprinkle of extra green onions. It’s great for a busy weeknight dinner or a casual get-together with friends.
How to Store Healthy High Protein Egg Roll in a Bowl
To keep your leftovers fresh, store them in an airtight container in the refrigerator. They’ll stay good for about 3-4 days. If you want to freeze the dish, portion it out in freezer-safe containers and it should last for 2-3 months. To reheat, simply warm it in the microwave or on the stovetop until heated through.
Recipe Tips
- You can substitute ground beef or tofu for different protein options.
- If you prefer more crunch, add some chopped bell peppers or snap peas.
- Keep an eye on the veggies to ensure they’re tender but not mushy.
- Adjust the soy sauce based on your taste preference—add more for a saltier dish.
- Feel free to double the recipe for meal prep, so you have easy lunches ready to go.
Variations & Swaps
- For a vegetarian version, use a plant-based ground meat alternative.
- Add crushed red pepper flakes for a spicy kick.
- Substitute the cabbage with coleslaw mix for extra crunch and flavor.
- Try adding some chopped pineapple for a sweet twist that kids often love.
- Use coconut aminos instead of soy sauce for a gluten-free option.
FAQs
Can I make this dish ahead of time?
Yes! You can prep all the veggies and cook the protein in advance. Just combine everything when you’re ready to serve.
Can I freeze leftovers?
Absolutely. Just store them in airtight containers, and they can stay in the freezer for 2-3 months.
How do I reheat it?
Reheat in the microwave for a quick option or on the stovetop until warmed through.
What can I substitute if I don’t have soy sauce?
Coconut aminos or tamari work well as alternatives.
What are some common mistakes to avoid?
Avoid overcooking the veggies; you want them tender but still a bit crisp. And be careful with the soy sauce—too much can make the dish too salty!
Healthy High Protein Egg Roll in a Bowl
Ingredients
Main Ingredients
- 1 lb lean ground turkey or chicken Can substitute with ground beef or tofu.
- 4 cups cabbage, shredded Can substitute with coleslaw mix for extra crunch.
- 1 cup carrots, shredded
- 1/2 cup green onions, sliced Extra green onions for garnish recommended.
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 3 tablespoons soy sauce or tamari Use coconut aminos for gluten-free option.
- 2 tablespoons sesame oil
- to taste salt and pepper Adjust based on preference.
- optional sesame seeds for garnish Add for presentation.
Instructions
Preparation
- In a large skillet, heat the sesame oil over medium-high heat.
- Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
- Add the ground turkey or chicken, cooking until browned and cooked through.
- Stir in the shredded cabbage, carrots, and green onions. Cook for 5-7 minutes until the veggies are tender.
- Pour in the soy sauce or tamari, mixing well to combine. Season with salt and pepper to taste.
- Serve hot, garnished with sesame seeds if desired.
