These Egg Roll Bowls are our go-to healthy meal on nights when we don't have a lot of time to cook. These quick and healthy Asian inspired bowls are ready in 20 minutes, taste delicious and make great leftovers!
There is no chopping required, so there is essentially no prep time. Grab all of the ingredients- meat, prechopped coleslaw, 3 basic spices, 2 basic sauces and put it all together.
You can make rice on the side and chop some cilantro and green onions for serving, but the bowls are tasty all on their own if you're really strapped for time.
The Ingredients
- Ground Pork- These also work with ground chicken or turkey.
- Coleslaw- I like to use prechopped coleslaw mix in order to make this a quick meal but you can chop up cabbage and carrots that you have on hand. You would need 6-8 cups.
- Garlic Powder- Feel free to use freshly minced garlic instead. You will need 2 tbsp.
- Ground Ginger- Feel free to use freshly minced ginger instead. You will need 1 tbsp.
- Onion Powder- You can also use 2 tablespoon finely chopped onion or green onion.
- Coconut Aminos- You can also use soy sauce.
- Sesame Oil
- For Serving:
- Rice- Quinoa or Cauliflower rice would also be great
- Green Onions
- Cilantro
- Sesame Seeds
The Method
- Cook meat with seasonings.
- Stir in coleslaw and allow to wilt.
- Stir in sauces.
- Serve!
Leftover Storage
Store leftover Egg Roll Bowls in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the microwave.
Dietary Notes
If you have dietary restrictions, check the packaging of specific ingredients that you use to ensure they are compliant. This recipe is:
- Dairy Free
- Gluten Free
- Nut Free
- Paleo - If you serve without rice or use cauliflower rice.
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Ingredients
- 1 and ½ cups uncooked rice of choice
- 1 lb ground pork
- 1 tablespoon garlic powder
- 2 teaspoon ginger powder
- 2 teaspoon onion powder
- 1 lb bag coleslaw mix
- 3 tablespoon coconut aminos
- 1 and ½ tablespoon sesame oil
- sesame seeds optional, for serving
- chopped green onions optional, for serving
- chopped cilantro optional, for serving
Instructions
- If serving with rice, cook according to package directions.
- In a large skillet over medium heat, cook ground pork with garlic, ginger and onion powder, stirring and crumbling until cooked through, about 8-10 minutes.
- Stir in coleslaw and allow to cook an additional 3-4 minutes, until coleslaw is softened and wilting, stirring occasionally.
- Remove from heat, stir in coconut aminos and sesame oil and serve hot over rice with desired toppings.
Jillian
My go to heathy fix for when I am craving Chinese food! Probably one of my favourite meals that I never get sick of. Ness first showed me this recipe when I was trying to be really healthy and get my sensitive stomach sorted- I was really craving Chinese food but that would have made my stomach hurt so bad. This was the fix for that craving and I pretty much make it once every couple weeks when I need my Chinese food fix without the deep fried food