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–+ servings
Servings: 4

CFC Egg Roll Bowls

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Ingredients 

  • 1 Tbsp olive oil or avocado oil
  • 2 '' knob of ginger, peeled and grated on the microplane
  • 4 cloves garlic, minced
  • 1 sweet onion, finely diced
  • 2 small carrots, shredded
  • 1 lb lean ground turkey
  • 1/2 cup chicken or vegetable broth
  • 6 cups cabbage, shredded
  • 2 bell peppers, thinly sliced
  • 2 Tbsps coconut aminos or tamari liquid
  • 2 Tbsps rice wine vinegar or apple cider vinegar
  • 1 tsp toasted sesame oil
  • sea salt and ground pepper, to taste

Garnish:

  • toasted sesame seeds and green onion, thinly sliced

Instructions 

  • Heat your oil in a large skillet, over medium heat.
  • Add in the ginger, garlic, onion and carrots; Sauté for 3 minutes stirring frequently.
  • Add in the ground turkey, mincing the meat with a wooden spatula. Cook for about 5 minutes, or until no longer pink.
  • Pour in the broth and scrape the bottom of the pan to deglaze.
  • Add your shredded cabbage and peppers and continue to cook stirring occasionally for about 6-8 minutes.
  • Once the cabbage is tender, add in all the remaining ingredients and stir well to combine.
  • Serve hot, sprinkled with toasted sesame seeds and thinly sliced green onion.
  • Enjoy!
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