Egg Roll Bowl Recipe
This egg roll bowl is an easy one-pot meal made with ground meat, veggies, and an Asian inspired sauce.
Servings: 4 servings
Equipment
Ingredients
- 1 pound ground pork or chicken
- 3 cloves garlic minced
- 2 teaspoons fresh ginger
- ½ onion diced
- 10 ounces broccoli slaw
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- ¼ teaspoon black pepper
- 2 teaspoons sriracha
- 1 green onion sliced
- 1 teaspoon sesame seeds toasted
Instructions
- Brown ground meat, garlic, ginger and onion until no pink remains. Drain any fat.
- Stir in broccoli slaw and cook 5 minutes.
- Whisk soy sauce, sriracha, pepper and sesame oil until smooth. Add to broccoli and cook an additional 3-5 minutes or until tender.
- Top with green onion and sesame seeds.
Notes
- Refrigerate leftovers, stored in an airtight container, for up to 3 days. Freeze portions in zippered bags for up to a month.
- Reheat leftovers in the microwave.
Nutrition
Calories: 347kcal | Carbohydrates: 7g | Protein: 23g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 891mg | Potassium: 628mg | Fiber: 1g | Sugar: 1g | Vitamin A: 333IU | Vitamin C: 70mg | Calcium: 67mg | Iron: 2mg