Recipe of The Week – Egg Roll In A Bowl
THIS FAST, HEALTHY VERSION OF AN EGG ROLL (IN A BOWL!) HAS SERIOUS POTENTIAL TO BECOME YOUR NEXT WEEKNIGHT FAVORITE.
Oh, and it is Gluten Free, prepared in under 30 minutes, and has a bite of spice to it which can be modified per your liking. Give it a try and make sure to let us know what you think!
Egg Roll In A Bowl
Ingredients
Egg Roll
1 tbsp canola oil
1/2 onion
1 lb. ground turkey sausage or pork sausage
1 red bell pepper
2 pkg (14 oz. each) coleslaw mix
Optional: cooked white or brown rice
Optional: chow mein noodles or sesame sticks
Sauce
2 green onions
3 tbsp reduced-sodium & gluten-free soy sauce
1 tbsp honey
1–2 tsp Sriracha or other hot sauce
Directions
Heat the oil in a 12″ nonstick skillet over medium heat for 3–5 minutes. Cut the onion finely.
Add the onion and sausage to the skillet. Cook for 5–7 minutes, breaking the sausage into pieces.
Cut the top off of the bell pepper, then remove the seeds and veins. Finely chop the bell pepper. Add the bell pepper and coleslaw to the skillet and stir well. Cover and cook for 5–6 minutes. (The mixture will cook down.)
For the sauce, In a small bowl, finely chop green onions. Add the soy sauce, honey, and Sriracha; mix until well combined.
Pour the sauce into the skillet. Cook, uncovered, for 1–2 minutes, or until evenly combined and heated through.
Place rice into bowls and top with the mixture. Top with chow mein noodles or sesame sticks, if desired.
Nutrients per serving
Yield: 6 servings
U.S. nutrients per serving: Calories 180, Total Fat 6 g, Saturated Fat 1.5 g, Carbohydrate 14 g, Cholesterol 55 mg, Sodium 810 mg, Fiber 4 g, Sugars 5 g, Protein 17 g
Cook’s Tips:
Instead of the coleslaw mix, you can use 1 small head of cabbage and 2 medium-grated carrots. Shred the cabbage. In step 3, cook for an additional 3–5 minutes.
Feel free to contact Stacy for additional healthy recipes from her website or help with any products she would recommend to make cooking in your home more fun!
