I always love the idea of Chinese takeout, especially on busy weeknights when I don’t have time to cook. It seems so easy, delicious, and comforting…that is, until after I’ve eaten it. Inevitably, I find myself filled with guilt over all the excess sugar, sodium, and calories in the takeout. Not to mention that added MSG! Luckily, this easy to make turkey sausage egg roll bowl will satisfy that hankering for takeout without adding anything to your waistline.
This recipe is just as easy as calling your favorite Chinese restaurant, but it uses real, whole, unprocessed foods. The result is a one-pan dish that only takes a few minutes to cook up. Who knew that faux takeout was so easy to make! As a bonus, it also serves up hearty portions of fiber, vitamins, and minerals while being high in protein and low in carbs and calories. Sign me up!
This Egg Roll in a Bowl recipe is loaded with Asian flavor and is a Paleo, Whole30, gluten-free, dairy-free and keto recipe to make for an easy weeknight dinner. From start to finish, you can have this healthy and low-carb dinner recipe ready in under 30 minutes!
Over the last few years, a number of artisanal chicken and turkey sausage manufacturers have come forward. We love what these guys are doing! They make turkey sausage in so many different flavors and varieties. They can come both as link sausage and bulk sausage, so there’s something for everyone.
Turkey Sausage Egg Roll Bowl
Ingredients:
- 1 tablespoon soy sauce
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup chopped green onions
- 1/4 cup fresh chopped cilantro (optional)
- 1/2 cup yellow onion, sliced thin
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 pound ground turkey sausage
- 1 tablespoon sesame oil
- 4 cups green cabbage, shredded
- 1 cup carrot, shredded
- 1 cup red cabbage, shredded
Instructions:
- First, Heat a large skillet over medium heat. Add the turkey sausage and cook, stirring often to crumble, until cooked through. Drain excess fat from the sausage.
- Second, Add the sesame oil followed by the cabbage, carrot, red cabbage, onion, garlic, ginger, soy sauce, salt and pepper to the skillet with the sausage. Cook for 3 to 4 minutes or until cabbage has softened a bit but is still a little crunchy.
- Remove from the heat and top with the green onions and fresh cilantro.
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