High Protein Egg Roll in a Bowl is a quick, tasty meal. It has lean meat, crunchy veggies, and Asian flavors. It cooks fast and fills you up. This dish works for lunch, dinner, or meal prep.
Why make this recipe
This recipe is easy and healthy. It gives a lot of protein with less carbs than a fried egg roll. You can make it in one pan. It also fits many diets and is good for busy days. If you like quick egg-based meals, try something like bacon and egg muffins for another simple option.
How to prepare High Protein Egg Roll in a Bowl
Start by getting all ingredients ready. Chop the pepper and slice the green onions. Mince the garlic and grate the ginger. Heat a large skillet and follow the steps below. Cook until the meat is done and the veggies are tender. Taste and adjust salt and pepper.
Ingredients:
- 1 lb ground chicken or turkey
- 4 cups coleslaw mix (cabbage and carrots)
- 1 bell pepper, diced
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Steps:
- In a large skillet over medium heat, add the sesame oil. Once hot, add the ground chicken or turkey. Cook until browned and cooked through.
- Add minced garlic and ginger, cook for 1 minute until fragrant.
- Stir in the coleslaw mix and diced bell pepper; cook until the veggies are just tender, about 3-5 minutes.
- Pour in the soy sauce and rice vinegar, mixing well to combine. Season with salt and pepper to taste.
- Garnish with sliced green onions and sesame seeds if desired. Serve warm.
How to serve High Protein Egg Roll in a Bowl
Serve hot from the pan. Eat it alone for low-carb meals. You can put it over rice or noodles for more carbs. Top with extra green onions or a drizzle of sriracha for heat.
How to store High Protein Egg Roll in a Bowl
Cool to room temperature. Put in an airtight container. Keep in the fridge for 3–4 days. Reheat in a skillet or microwave until hot. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
Tips to make High Protein Egg Roll in a Bowl perfectly
- Use lean ground meat to cut fat.
- Don’t overcook the veggies; keep some crunch.
- Taste the sauce and add more soy or vinegar if needed.
- Use a large skillet so ingredients cook evenly.
- If it looks dry, add a splash of water or broth.
Variations
- Swap ground chicken or turkey for ground pork or beef.
- Add shredded carrots or snap peas for more crunch.
- Make it spicy with chili flakes or sriracha.
- Use coconut aminos instead of soy sauce for a milder, soy-free flavor.
FAQ
Q: Can I use pre-shredded cabbage instead of coleslaw mix?
A: Yes. Pre-shredded cabbage works fine. Add shredded carrots if you want color.
Q: Is this recipe gluten-free?
A: It can be. Use tamari or coconut aminos instead of soy sauce to make it gluten-free.
Q: Can I make this ahead for meal prep?
A: Yes. Make the dish, cool it, and store in meal containers. It keeps well for 3–4 days in the fridge.
Q: Can I add an egg on top?
A: Yes. A fried or poached egg on top adds more protein and flavor.
High Protein Egg Roll in a Bowl
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: High Protein
Description
A quick, tasty meal featuring lean meat, crunchy veggies, and Asian flavors that cooks fast and fills you up.
Ingredients
- 1 lb ground chicken or turkey
- 4 cups coleslaw mix (cabbage and carrots)
- 1 bell pepper, diced
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- In a large skillet over medium heat, add the sesame oil. Once hot, add the ground chicken or turkey. Cook until browned and cooked through.
- Add minced garlic and ginger, cook for 1 minute until fragrant.
- Stir in the coleslaw mix and diced bell pepper; cook until the veggies are just tender, about 3-5 minutes.
- Pour in the soy sauce and rice vinegar, mixing well to combine. Season with salt and pepper to taste.
- Garnish with sliced green onions and sesame seeds if desired. Serve warm.
Notes
Serve hot from the pan. Can be enjoyed alone for low-carb meals or over rice/noodles for more carbs. Store in an airtight container in the fridge for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian