Egg Roll in a Bowl
If you’ve ever eaten at a Chinese restaurant, then most likely you’ve had an egg roll. Those little appetizers deep fried in a pro-inflammatory, highly processed oil. So tasty at the time, but not so good for a healthy diet. This dish takes all those delicious asian flavors and transforms them into a tasty and healthy one skillet meal.
Note: Optional add-ins or swaps – Cole slaw mix instead of broccoli slaw, shredded carrots, sliced mushrooms. Ground beef or turkey for your protein. If you don’t have toasted sesame oil, you might want to get some. It really does add that classic Asian flavor.
- 1 lb ground pork (beef or turkey)
- 12 oz package broccoli slaw
- ½ yellow onion, chopped
- 1 cup sliced bell peppers (any color)
- 1 cup sugar snap peas, cut in half
- ½ tsp garlic powder
- ½ tsp sea salt
- ¼ tsp ground pepper
- 2 green onions, thinly sliced
- ½ cup sunflower butter
- 3 Tbsp coconut aminos
- juice of ½ lime
- 2 Tbsp toasted sesame oil
- 1 Tbsp sriracha (add less or omit if you don’t like the extra spice)
- 2 tsp ground ginger
- salt and pepper, to taste
- 2 tsp raw honey or coconut nectar (optional)
- In a small mixing bowl, whisk together all the sauce ingredients and set aside. If sauce appears too thick, add small amounts of water.
- Heat a skillet over medium-high heat. Drizzle a small amount of approved oil to prevent sticking. Add the ground pork. Begin to break meat apart and then add onions, bell peppers, garlic powder, salt and pepper. Stir continuously and cook until the meat is no longer pink.
- Add snap peas and broccoli slaw. Continue to cook on medium heat for 2-3 minutes.
- Stir in the sauce mixture. Combine and cook until vegetables are tender. This does not take long so be careful not to overcook.
- Serve in a bowl or in individual lettuce wraps. Garnish with green onion and sesame seeds.