Turkey Egg Roll Bowl

Prep these in advance for weekday lunches. If you have other fresh vegetables on hand to use up, chop them and add them in with the cabbage.

Makes 4 servings


  • 16 ounces Ground Turkey Breast
  • 6 cups cabbage, shredded
  • 2 cloves garlic, minced, or 1/2 teaspoon garlic powder
  • 2 teaspoon ginger minced, or 1/2 teaspoon ginger powder
  • 2 teaspoons Coconut Aminos
  • 2 tablespoons green onion, chopped
  • 2 teaspoons Avocado Oil
  • 1 1/2 cups Frozen Peas
  • 1 tsp Everything Bagel seasoning

Make it

  1. Heat a large skillet over medium heat. Add ground turkey and cook,
    stirring, until browned and cooked through, about 6 to 8 minutes. Remove from skillet to a plate. Set aside.
  2. Add 1 tsp avocado oil to skillet. Add cabbage, peas, garlic, ginger, and coconut aminos. Cook 3-4 minutes until the cabbage is tender. Stir cooked turkey back into skillet.
  3. Remove from heat and top with green onion and drizzle with oil
    (optional) and extra coconut aminos to taste. Sprinkle with Everything Bagel seasoning (optional).

Approximate nutrition information per serving: 298 calories; 6.5 g fat, 0.6 g saturated fat, 380 mg sodium, 25 g carbohydrate, 0g added sugar, 8 g fiber, 33 g protein.


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