Description
This quick and easy egg roll in a bowl with ground turkey is a 20-minute, one-pan meal. High in protein, low in carbs, and full of flavor—serve it solo or over rice!
Ingredients
1 lb ground turkey (preferably ~93% lean)
2 ½ tbsp sesame oil, divided
1 large garlic clove, minced
½ cup sliced scallions
1 cup chopped mushrooms (any variety)
3 ½ cups coleslaw mix
1 tsp ginger powder
½ tsp garlic powder
2 pinches salt
2 pinches pepper
¼ cup low-sodium soy sauce (or tamari / coconut aminos for gluten-free)
Instructions
Cook Turkey: In a large skillet over medium heat, add 1 tbsp sesame oil and ground turkey. Cook for ~6 minutes, breaking it apart with a spatula, until browned and no longer pink. Season with salt and pepper. Remove from pan and set aside.
Sauté Veggies: In the same skillet, add 1 tbsp sesame oil. Sauté garlic for 1 minute, then add scallions, mushrooms, coleslaw mix, ginger powder, garlic powder, salt, and pepper. Cook for 5–7 minutes until veggies are softened.
Combine & Finish: Return cooked turkey to the pan. Add ½ tbsp sesame oil and soy sauce. Stir and cook for 2 more minutes.
Serve: Serve warm as-is for a low-carb meal or over rice. Top with extra scallions, sesame seeds, or Sriracha if desired.
Notes
For a gluten-free version, use tamari or coconut aminos.
Add fresh lime juice, chili flakes, or a fried egg on top for extra flavor.
Stores well in the fridge for up to 3 days — perfect for meal prep.
Not recommended with 99% lean turkey — it will be too dry.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch, Main Course
- Method: Sautéing
- Cuisine: American, Asian-Inspired
