EGGROLL IN A BOWL

Ingredients

• 3 pounds Ground Turkey (85% lean, 15% fat)
• 3 bags Coleslaw Mix (pre‑shredded cabbage & carrot blend (broccoli slaw works too))
• 3 tablespoons Low Sodium Soy Sauce (gluten‑free tamari optional)
• 1 tablespoon Sesame Oil (toasted for flavor)
• 2 teaspoons Olive Oil (for sautéing vegetables)
• 2 cloves Garlic (minced)
• 1 teaspoon Ground Ginger (freshly grated)
• 0.5 teaspoon Crushed Red Pepper Flakes (adjust for heat)
• 1 tablespoon Sriracha (optional) (adds extra heat if desired)
• 2 cups Cooked White Rice (optional for kids) (can substitute cauliflower rice)

Instructions

1. Gather & Prep Ingredients

   Open the three bags of coleslaw mix, mince the garlic, grate the ginger, and have all sauces measured and ready.

   Time: PT5M

2. Sauté First Two Bags of Veggies

   Heat 1 tsp olive oil in the large skillet over medium heat. Add two bags of coleslaw mix and sauté, stirring frequently, for 3‑4 minutes until they begin to soften but stay slightly crunchy.

   Time: PT4M

3. Season the Veggies

   Stir in 2 tbsp low‑sodium soy sauce, the grated ginger, minced garlic, and crushed red pepper flakes. Cook another 2 minutes, allowing the flavors to meld.

   Time: PT2M

4. Add Final Bag of Veggies

   Add the third bag of coleslaw mix, continue sautéing for 2 minutes until all the vegetables are evenly heated and slightly wilted.

   Time: PT2M

5. Cook Ground Turkey

   In the medium skillet, heat 1 tsp olive oil over medium. Add the 3 lb ground turkey, breaking it up with the spatula. Sprinkle with a pinch of salt (optional), then add 1 tbsp low‑sodium soy sauce, 1 tbsp sesame oil, the remaining ginger, garlic, and red pepper flakes. Cook 8‑10 minutes, stirring occasionally, until the turkey is fully browned with no pink.

   Time: PT10M

6. Combine Meat & Veggies

   Transfer the cooked turkey into the large skillet with the vegetables, stir to combine, and cook together for 1 minute to let the flavors marry.

   Time: PT1M

7. Cool Slightly

   Remove the pan from heat and let the mixture cool for about 5 minutes before portioning.

   Time: PT5M

8. Portion Into Meals

   Using the food scale, portion roughly 4 oz (115 g) of cooked turkey per container, then fill the rest with about 1 cup of the veggie mixture. Add a scoop of cooked white rice for any kids who prefer it.

   Time: PT5M

9. Store

   Seal the containers. Refrigerate up to 4 days or freeze for up to 2 months.

   Time: PT0M

Nutrition Facts

Calories

190

Protein

20 g

Carbohydrates

5 g

Fat

10 g

Fiber

2 g