Turkey Egg Roll Bowl
I am a pack-my-lunch kind of girl. This would probably be a good opportunity to go off on a tangent about how packing your lunch will keep your food and caloric budget in check. You know how it is – you go out for lunch with every intention of ordering the grilled chicken salad with vinaigrette. But then you sit down and before you know it the server comes to get your order and in a moment of weakness you decide that your salad needs french fries, crispy chicken, and ranch. After all, it’s been a rough day, some crispy chicken won’t hurt. You deserve a treat. Clearly, packing your lunch that day would have been a healthier option. Blah blah blah. You know it, I know it. When it comes to rationalizing, I’m the queen. I can rationalize just about anything. A reason to eat that crispy chicken salad? Please, I could write a whole page about it. Given my proclivity for food-related rationalization it is in my best interests to pack lunch most days so that I can maintain some control over what I’m eating. This works well for me in the end because I am nothing if not a person who likes to be in control. Suffice it to say, when I find something new that works well for me to make ahead on the weekend and pack for my lunches during the week, I’m pretty siked about it.
Turkey Egg Roll Bowls are just about the perfect lunch for me. They have a little bit of protein, lots of vegetables, and can be eaten hot or cold. A key ingredient here is coconut aminos which is a sauce made from coconut sap and sea salt that is a gluten free alternative to soy sauce. For the record, you can find gluten free soy sauce, which is called tamari. But if you are following a Paleo diet or are doing a cycle of Whole 30, soy is a no go, which means even tamari won’t work. Ditto if your root problem is the soy itself. Plus many people who avoid wheat also avoid soy because of potential issues with cross-contamination.
The flavor of coconut aminos is similar albeit milder and sweeter than traditional soy sauce. It’s also less salty, which is great news if you are watching your sodium, and let’s be honest, shouldn’t we all? I can find coconut aminos in our local small-town Giant grocery store, although here it’s found in the natural and organic food section, not the asian food aisle. Now that I’ve tried coconut aminos, it has become an ingredient that my pantry cannot be without. I primarily use it for cauliflower fried rice and these egg roll bowls, but it would work in most any recipe that traditionally calls for soy sauce .
You can easily customize this recipe to add any vegetable you want. You may be tempted buy pre-shredded cole slaw mix for the cabbage and that will work. I like it best, however, when I get napa cabbage (aka Chinese cabbage). The beauty of napa cabbage is that it has thicker ribs with tender, curly leaves. When you stir fry it, the thicker portions will stay a little bit firm and the leaves will get nice and soft, so there is a good variation of texture. No matter which form of cabbage you choose, Turkey Egg Roll Bowls are a tasty way to eat your veggies!
- 1 lb. ground turkey
- 1/4 cup slivered almonds
- 1 head napa cabbage, sliced (approx. 12 cups)
- 2 cups shredded carrots
- 1 red bell pepper, diced
- 2 cups green onions, green & white parts (approx. 2 large bunches)
- 2 T. sesame oil
- 1/3 cup coconut aminos
- 2 tsp. arrowroot starch
- 1 tsp. grated fresh ginger
- 3 tsp. minced fresh garlic
- 1/2 tsp. sea salt
- 1. Toast almonds in a dry wok or large skillet until lightly browned and set aside.
- 2. Pour 1 T. sesame oil in the heated wok. Add turkey and stir until browned and cooked through. Set aside.
- 3. Pour remaining sesame oil in wok. Add garlic and ginger. Saute over medium heat 2 minutes. Increase heat to medium high and add carrots and pepper. Stir fry for 3 minutes. Add cabbage and green onions. Your wok or pan will get very full, so a pair of tongs may work best to help move the vegetables around the pan. Cook mixture for another 3 minutes. Add turkey and salt.
- 4. Combine coconut aminos and arrowroot starch and whisk together. Pour into cabbage mixture. Simmer for 5 minutes until slightly thickened.
- 5. Sprinkle with almonds.
- Makes 5 two cup servings.