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Egg Roll in a Bowl
Redondo

Egg Roll in a Bowl

A healthy, comforting one-pan dish filled with tender ground meat, crisp-tender veggies, and savory Asian-inspired flavors. This Egg Roll in a Bowl is gluten-free, Whole30, dairy-free, and grain-free — making it perfect for nearly every table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian-Inspired
Calories: 263
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup coconut aminos
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons rice vinegar
  • 5 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • ½ teaspoon Chinese 5-spice powder
  • 1 teaspoon avocado oil
  • 8 green onions, sliced (whites and greens separated)
  • 1 pound lean ground chicken or turkey
  • 24 ounces broccoli slaw mix
  • to taste optional toppings: sesame seeds, avocado, sriracha, cilantro

Equipment

  • Large skillet for cooking everything in one pan
  • Wooden spoon for stirring and breaking up meat

Method
 

  1. In a small bowl, whisk together coconut aminos, sesame oil, rice vinegar, garlic, ginger, and 5-spice powder. Set aside.
  2. Heat oil in a skillet over medium. Sauté white/light green onion parts for 2–3 minutes until soft.
  3. Add ground chicken. Cook 5–6 minutes, breaking it up, until browned and fully cooked.
  4. Increase heat to medium-high. Add broccoli slaw and sauce. Stir and cook 6–7 minutes until tender-crisp.
  5. Stir in green onion tops, remove from heat. Garnish and serve.

Notes

Feel free to double the batch for easy leftovers. This dish freezes and reheats beautifully. Don’t skip the sesame oil—it’s the key to that familiar takeout flavor.