Extra Veggie Turkey Egg Roll In A Bowl With Sesame Soy Sauce

Extra veggie turkey egg roll in a bowl is a one-batch skillet dinner that I portion into four bowls for planned meals at home, with turkey, coleslaw mix, carrots, edamame, and riced cauliflower under a salty sesame sauce (it tastes like egg roll filling).

Heat the oil until hot, then add the turkey and season it with onion powder plus salt and pepper, and cook until browned and cooked through, about 7 minutes, breaking the meat into small pieces as it goes. There shouldn't be any pink spots before you move on. Garlic and fresh ginger need one more minute, just until fragrant.

While the meat cooks, I mix the rice vinegar, sriracha, low-sodium soy sauce, and toasted sesame oil in a measuring cup, and I don't skip the toasted sesame oil because it's what gives the dish that egg roll taste. Pour the sauce over the meat and vegetables, then stir until the pan looks evenly coated as everything cooks.

Serve it with cooked rice or on its own, then scatter sliced green onions and sesame seeds over each bowl, and use brown rice, white rice, or quinoa if you already have one cooked. For a low-carb meal, keep the bowl as is.