Egg Roll in a Bowl & Coconut Cauliflower Rice

4/10/2019

Egg Roll in a Bowl & Coconut Cauliflower Rice

You guys know I’m all about a quick, healthy, and easy one-pan meal. I’m definitely not the girl who loves to spend all night in the kitchen – as much as I love to cook, I like to be in and out of there in 30 minutes so I can relax and enjoy the rest of my night. While cooking a healthy dinner might sometimes seem a little daunting, it can also be as easy as throwing a bunch of ingredients into a single pan, adding some flavors and seasonings, putting it all into a bowl and calling it a day! That's exactly what's happening here with this Egg Roll in a Bowl!

This recipe came to life when I was craving Chinese food the other day, but it was after a friend’s wedding weekend where I was already feeling the effects of a little too much indulging, so I experimented with making a healthier, lighter, vegetable-packed version of egg rolls. The result was so delicious and satisfying that I couldn’t wait to share it here!

It starts with a whole bunch of pre-chopped veggies that you'll just throw together in a pan with your protein of choice - you can use organic ground chicken, turkey, beef, or pork - and then you’ll pump up the flavor with some healthy herbs and spices and coconut aminos (my favorite swap for soy sauce). Super easy... it comes together in a matter of minutes, and it’s delicious served as is, or over a base of coconut cauliflower rice that you can easily make with two ingredients, or you can scoop it into butter lettuce for lettuce wraps!

Egg Roll in a Bowl
Ingredients
1 tbsp extra virgin olive oil
½ onion, chopped
1 pound organic ground chicken, turkey, beef, or pork (you choose!)
2 garlic cloves, minced
1 tsp fresh ginger, minced (if you don’t have fresh ginger, you can also try it with ground ginger – flavors are slightly different but it will work!)
1 tbsp sesame oil
1 tbsp apple cider vinegar
¼ cup coconut aminos
1 cup Taylor Farms Broccoli Slaw  
1 12-oz bag tri-color coleslaw  
Garnish: chopped scallions & sesame seeds
​Optional: butter lettuce to create lettuce wraps or a side of Coconut Cauliflower Rice (recipe below)… or just serve as is!

Serves 4 

1. Heat olive oil in a large skillet over medium heat. Add onions and sauté until fragrant, about 2-3 minutes.
2. Add ground meat of your choice and cook, breaking up the meat as you sauté until it’s just barely pink and almost cooked through.
3. Add sesame oil, apple cider vinegar, coconut aminos, garlic, ginger, broccoli slaw and coleslaw mix. Mix well to combine and continue to stir and cook until cabbage is wilted and meat is fully cooked through, about 5-7 more minutes.
4. Season to taste with salt and pepper.
5. Remove from heat and garnish with chopped green onions and sesame seeds.
6. Enjoy as is, or optional, serve with iceberg or butter lettuce for lettuce wraps or over warm coconut cauliflower rice.

Coconut Cauliflower Rice
If desired, make this side while waiting for the egg roll in a bowl veggies to get tender. 

Ingredients
4 cups cauliflower rice (I always use frozen)
½ cup full-fat coconut milk
Salt to taste

1. In a large skillet or pot, warm 1 tbsp extra virgin olive oil over medium-high. Add the cauliflower rice.
2. Season cauliflower rice with salt and sauté for about 5 minutes. Then pour in the coconut milk and stir it into the cauliflower rice. Let it come to a boil and continue to cook until the coconut milk reduces and the “rice” thickens a bit, about 5 more minutes. Taste and add salt if needed. Serve with Egg Roll in a Bowl!​

Can't wait for this to become a staple in your weeknight dinner routine! And you'll love the coconut cauli rice... I use it as a side or base of my bowls several times a week!