Turkey Egg Roll In A Bowl

Ingredients for Turkey Egg Roll In A Bowl

I always keep a bag of coleslaw mix in the fridge during busy weeks because it cuts prep time in half without sacrificing any texture or flavor. Here is everything you need for this turkey egg roll in a bowl:

• 1 tbsp olive oil
• 1 lb ground turkey (93% lean) – I recommend 93% lean for the best balance of flavor and protein
• 1 tsp onion powder
• 1 pinch salt and pepper
• 4 cloves garlic (minced)
• 1/2 tbsp fresh ginger (grated) – my preference is fresh over powdered for that bright, sharp kick
• 1 tbsp rice vinegar
• 1 tbsp sriracha (optional)
• 1/3 cup low-sodium soy sauce (or coconut aminos for gluten-free)
• 2 tsp toasted sesame oil – in my experience, toasted sesame oil makes a noticeable difference over regular
• 1 cup frozen riced cauliflower
• 12 oz bagged coleslaw mix
• 1 cup grated carrots (or bagged matchstick carrots)
• 1 cup frozen edamame (shelled)
• 1 tbsp sliced green onions (garnish)
• 1 tbsp sesame seeds (garnish)

Step-by-Step Instructions

I recommend prepping your sauce and measuring your veggies before the turkey hits the pan. This stir-fry moves quickly once it starts, and having everything ready avoids any scrambling mid-cook.

Step 1: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the ground turkey and break it apart with a wooden spoon or spatula. Season with onion powder, salt, and pepper. Cook for about 7 minutes until browned and cooked through with no pink remaining.

Step 2: Add the minced garlic and grated ginger directly to the skillet. Stir and cook for about 1 minute until fragrant. Watch this step closely because garlic burns fast and will turn bitter if left too long.

Step 3: While the turkey cooks, whisk together the rice vinegar, sriracha, soy sauce, and toasted sesame oil in a small measuring cup or bowl until combined.

Step 4: Add the coleslaw mix, grated carrots, frozen edamame, and frozen riced cauliflower to the skillet. Pour the sauce over everything and stir well to coat.

Step 5: Stir-fry everything together for about 5 minutes, stirring occasionally, until the vegetables are tender but still have a little bite. The coleslaw will wilt down and the cauliflower rice will soften nicely.

Step 6: Divide into four bowls. Top with sliced green onions and sesame seeds and serve immediately.

Best Sides to Serve with Turkey Egg Roll In A Bowl

This dish is hearty on its own, but a few simple additions can round it out into a fuller, more satisfying meal.

Brown Rice or White Rice: A simple scoop of cooked rice soaks up the savory soy-sesame sauce and makes the bowl feel more complete. For a low-carb version, skip this and enjoy the bowl as-is.

Rice Noodle Stir Fry: If you want to double down on the Asian-inspired flavors, serve a small side of this Rice Noodle Stir Fry alongside for a noodle and bowl combo that works great for family-style serving.

Sweet and Spicy Ground Turkey Broccoli Bowls: If you are a fan of turkey-based bowls, this Sweet and Spicy Ground Turkey Broccoli Bowl is a natural companion recipe to add to your weeknight rotation alongside this one.

Mujadara Lentils and Rice: For a filling, plant-based side that adds fiber and heartiness to the meal, this Mujadara Lentils and Rice brings earthy, satisfying depth that pairs well with the bold stir-fry flavors.

Spicy Mayo Drizzle: Mix a tablespoon of mayo with a teaspoon of sriracha and drizzle it right over the top of the bowl before serving. It adds creaminess and heat and takes this from good to great in about ten seconds.

Thai Peanut Chicken Buddha Bowl: For a fun meal prep spread or a dinner where everyone builds their own bowl, serve this alongside this Thai Peanut Chicken Buddha Bowl for a full Asian-inspired bowl station.

How to Store and Reheat This Bowl

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. This recipe holds up really well and makes a great meal prep option for the week.

I recommend reheating in a covered skillet over medium heat with a small splash of water or soy sauce to loosen things up. You can also microwave it for 60 to 90 seconds, stirring halfway through. The texture stays solid either way.

Pro tip: Store any garnishes like green onions and sesame seeds separately and add them fresh after reheating. It makes a big difference in how the bowl looks and tastes when you are pulling it out of the fridge on day three.

Turkey Egg Roll In A Bowl

A protein-packed, veggie-loaded stir-fry bowl with ground turkey, bagged coleslaw mix, riced cauliflower, edamame, and bold Asian-inspired soy-sesame flavors, all done in one skillet in under 30 minutes.

Print Recipe Save to My Pins

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 portions

Course: Dinner, Lunch, Main Course

Cuisine: American, Asian-Inspired

Calories: 329

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 lb ground turkey 93% lean
• 1 tsp onion powder
• 1 pinch salt and pepper
• 4 garlic cloves minced
• 0.5 tbsp fresh ginger grated
• 1 tbsp rice vinegar
• 1 tbsp sriracha optional
• 0.33 cup low-sodium soy sauce or coconut aminos for gluten-free
• 2 tsp toasted sesame oil
• 1 cup frozen riced cauliflower
• 12 oz bagged coleslaw mix
• 1 cup grated carrots or bagged matchstick carrots
• 1 cup frozen edamame shelled
• 1 tbsp sliced green onions garnish
• 1 tbsp sesame seeds garnish

Equipment

• Large skillet
• Wooden spoon or spatula
• Small measuring cup or bowl
• Grater

Method

 

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground turkey and break it apart with a wooden spoon. Season with onion powder, salt, and pepper. Cook for about 7 minutes until browned and fully cooked through with no pink remaining.
2. Add the minced garlic and grated ginger to the skillet. Stir and cook for about 1 minute until fragrant. Watch closely so the garlic does not burn.
3. In a small measuring cup, whisk together the rice vinegar, sriracha, soy sauce, and toasted sesame oil until well combined.
4. Add the coleslaw mix, grated carrots, frozen edamame, and frozen riced cauliflower to the skillet. Pour the sauce over everything and stir well to coat.
5. Stir-fry everything together for about 5 minutes, stirring occasionally, until the vegetables are tender but still have a slight bite.
6. Divide into 4 bowls. Top with sliced green onions and sesame seeds and serve immediately.

Notes

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a covered skillet over medium heat or microwave for 60 to 90 seconds. Swap soy sauce for coconut aminos to make gluten-free. Use ground pork instead of turkey for a more traditional flavor. Serve over brown rice, white rice, or quinoa for a heartier meal.