Veggie Packed Egg Roll In a Bowl Delicious and Easy

Craving a simple, tasty meal that’s loaded with veggies? Let me introduce you to my Veggie Packed Egg Roll In a Bowl. This dish is quick to whip up and combines rich flavors with colorful ingredients. You'll love the crunch from fresh veggies and the savory taste from garlic and ginger. Get ready to enjoy a healthy bowl that brings all the joy of an egg roll, minus the hassle!

Ingredients

Main Ingredients

- 1 lb ground chicken or turkey

- 4 cups coleslaw mix (cabbage, carrots)

- 1 cup shiitake mushrooms, diced

- 1 red bell pepper, diced

- 2 green onions, sliced

Seasonings and Oils

- 2 tablespoons soy sauce (or tamari for gluten-free)

- 1 tablespoon sesame oil

- 3 cloves garlic, minced

- 1 teaspoon ginger, grated

- Salt and pepper to taste

Garnishes

- Sesame seeds

- Additional green onions

When I make this Veggie Packed Egg Roll In a Bowl, I start with fresh ingredients. Ground chicken or turkey is my protein of choice. You can use either, but I love how the chicken keeps it light. The coleslaw mix brings in crunch and color. It usually has cabbage and carrots, which are perfect.

Next, I chop shiitake mushrooms and a red bell pepper. The mushrooms add a nice umami flavor, while the bell pepper adds sweetness. I also slice green onions for a fresh taste.

For seasonings, I use soy sauce or tamari, depending on your needs. If you want a gluten-free option, tamari is great. I add sesame oil for richness, along with garlic and ginger for depth. A pinch of salt and pepper ties all the flavors together.

Finally, I love to garnish my dish with sesame seeds and more green onions. They not only look pretty but also add a nice finish. This bowl is full of flavor and good for you, too!

Step-by-Step Instructions

Cooking the Protein

- Heat a large skillet over medium heat. Add 1 tablespoon of sesame oil.

- Once hot, add 1 pound of ground chicken or turkey. Cook for about 5-7 minutes, breaking it up with a spatula. It should turn brown.

- Next, add 3 cloves of minced garlic and 1 teaspoon of grated ginger. Stir for 2 minutes until it smells good.

Incorporating Vegetables

- Add 1 cup of diced shiitake mushrooms and 1 diced red bell pepper to the skillet. Cook for 3-4 minutes, letting them soften.

- Stir in 4 cups of coleslaw mix. This mix has cabbage and carrots. It gives great flavor and texture.

Final Touches

- Pour in 2 tablespoons of soy sauce and add salt and pepper to taste. Mix well, cooking for another 5-6 minutes.

- Toss in 2 sliced green onions right before serving. Give it a final stir.

Tips & Tricks

Ingredient Substitutions

You can swap ground chicken or turkey for other meats. Try pork or beef for a different taste. If you want a veggie version, use tofu or tempeh. They work well and taste great!

For the veggies, feel free to get creative. You can add zucchini, snap peas, or even broccoli. This dish is flexible and lets you use what you have on hand.

Cooking Techniques

To brown the meat evenly, use medium heat. Stir it often with a spatula. This helps to avoid burning and keeps the meat juicy.

For crunchier veggies, add them later in the cooking process. Shiitake mushrooms and bell peppers should go in after the meat. Don't overcook the coleslaw mix. It only needs a few minutes to wilt.

Presentation Ideas

Serve the dish in colorful bowls. This makes it look more appealing. Top with sesame seeds and extra green onions for a pop of color.

To make it even better, pair it with crispy wonton strips on the side. This adds a nice crunch and makes your meal feel fancy!

Variations

Vegetarian Version

You can make this dish vegetarian by using tofu or tempeh. Both options add great protein and texture. Start by pressing tofu to remove water. Cut it into small cubes and sauté it until golden. For tempeh, slice it thin and cook it in the same way. Both will soak up the flavors well. This swap keeps it hearty and delicious, perfect for non-meat eaters.

Spicy Twist

If you love heat, try adding chili paste or sriracha. Stir it in with the soy sauce for a spicy kick. Just a tablespoon can change the whole dish. Adjust the amount based on your taste. The spice adds depth and excitement to each bite. Trust me, it makes the meal pop!

Low-Carb Option

For a low-carb version, skip the soy sauce or use coconut aminos. Coconut aminos are sweet and savory, making them a great choice. They add flavor without the carbs of soy sauce. You can also add more veggies to fill your bowl. Think about extra bell peppers or zucchini. This keeps the dish light while still being tasty!

Storage Info

Refrigeration

To store leftovers, let the dish cool to room temp. Then, place it in an airtight container. It will last for about 3-4 days in the fridge. If you want to reheat, scoop out a portion and warm it up in a skillet over medium heat. Stir it often until it’s hot. You can also use the microwave for quick reheating. Just cover it loosely and heat for one minute, then stir and heat again if needed.

Freezing Instructions

If you want to freeze portions for meal prep, let the dish cool completely. Place it in freezer-safe bags or containers. It’s best to use it within 2-3 months for the best taste. To thaw, move it from the freezer to the fridge and leave it overnight. For reheating, you can warm it up in a skillet or microwave, just like with refrigerated leftovers. This keeps the flavors fresh and tasty!

FAQs

Can I make this Veggie Packed Egg Roll In a Bowl ahead of time?

Yes, you can make this dish ahead. Store it in an airtight container in the fridge. It stays fresh for up to three days. To reheat, warm it in a skillet over low heat. Add a splash of water to keep it moist. This meal prep saves time on busy days and tastes great.

What other vegetables can I use?

You can swap in many veggies! Try adding diced zucchini, snap peas, or shredded broccoli. If you like spice, add some diced jalapeños. You can also mix in corn or peas for sweetness. Feel free to get creative! Use what you have on hand to make it your own.

How can I make it gluten-free?

To make this dish gluten-free, use tamari instead of soy sauce. Tamari is a great alternative that tastes similar. Check your coleslaw mix for gluten-free labeling. Many brands are safe, but it’s good to check. You can also use coconut aminos for a sweeter option. Enjoy your healthy, gluten-free meal!

This Veggie Packed Egg Roll in a Bowl brings together great ingredients and flavors. You learned how to cook the meat, add veggies, and finish with tasty seasonings. I shared tips on making it your own and how to store leftovers.

Try variations like vegetarian or spicy for a new twist. This dish is easy to enjoy any time you want a healthy meal. I hope you feel inspired to cook it yourself!