Egg Roll Bowl
As seen in my article on @YorkRegion and my Metroland / Torstar Column: RENATA’S TABLE: Egg Roll Bowl Easy to Make
CELEBRATION TIME!
THIS WONDERFUL RECIPE IS MY 300TH ON MY SITE AND SO WORTHY OF THE HONOUR AS IT IS A FABULOUS RECIPE!
This is one of the easiest meals you can make! A bag of coleslaw is the shortcut and trick of this speedy dish. A few condiments for flavour and your dinner is ready in less than 30 minutes!
Coleslaw is made up primarily of cabbage and carrots and I add edamame beans and water chestnuts. Other shredded or chopped veggies can be added as you wish – celery, green beans, broccoli, kohl rabbi.
Cabbage is an antioxidant and anti-inflammatory, high in fiber to help digestion and plant sterols to support the balancing of cholesterol levels, rich in vitamin C to promote heart health, vitamin K, Folate and vitamin B6, the latter two supporting the nervous system and the metabolism of energy and potassium to help regulate high blood pressure.
Carrots are an antioxidant and wonderful source of vitamin A (beta carotene) – so good for our eyes. They are also a good source of several B vitamins, vitamin K, potassium and lutein which is also essential for eye health. Carrots are a source of fiber and are low in fat.
Edamame Beans are a rich source of protein, fiber, and several essential micronutrients including iron, folate and manganese. Low in calories, they are a simple and delicious, nutritious addition to a balanced diet.
As always, when you make this recipe, I would love to see your creation so please post a photo of your Egg Roll Bowl goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!
Prep Time: 10 minutes / Cook Time: 25 minutes / Makes: 4 Servings
Ingredients
2 Tablespoons Olive Oil
1 Pound Ground Turkey – alternate: ground chicken or pork
1 (16 ounce) Package Coleslaw Mix (usually found in the chilled bagged salad area of your local supermarket)
1 Cup Edamame Beans - shelled, not in their pods (usually found in the frozen veggies area)
1 Can Sliced Water Chestnuts - drained
1/3 Cup Tamari Sauce
¼ Cup Toasted Sesame Oil
1 Tablespoon Rice Vinegar
1 Tablespoon Grated Ginger
2 Cloves Garlic – minced
1 Tablespoon Dried Parsley
¼ teaspoon Chili Powder
Pinch of Herbed Seasoned Sea Salt or Plain Sea Salt
Generous Grinds of Fresh Black Pepper
1 Tablespoon Lemon Zest
1 teaspoon Fresh Lemon Juice
How It’s Made
In a large wok, or a frying pan, preferable one with sides, heat the olive oil over medium heat.
Add the ground turkey and cook until browned and crumbly, about 8-10 minutes. If you have used a meat that gave off some fat, drain it.
Add the coleslaw mix, edamame beans and water chestnuts and stir into the meat.
Add the tamari, sesame oil, ginger, garlic, parsley and chili powder into the skillet. Cook until the veggies soften, about 10 minutes.
Season with a small pinch of sea salt (the tamari is salty so you don’t want to over salt) and generous grinds of the black pepper. Stir.
Stir in lemon juice and zest. Stir.
Cook a couple of minutes longer for the flavours to combine to perfection.
Serve over rice.
Enjoy!
Variations:
To make this a vegetarian dish, in place of the ground turkey (or other ground meat), use tempeh or extra firm tofu torn into pieces, or rehydrated textured vegetable protein strips, balls or granules (that look like ground chicken when rehydrated and cooked).
Add a can of drained and rinsed chickpeas, cannellini beans or lentils.
Add other veggies of your choice – broccoli or cauliflower florets, Thin Kohlrabi strips, add chopped spinach or baby kale – whatever you are feeling when making this and with what’s in your fridge!
