One Pot Egg Roll Bowls

This one hits all my buzz words: one pot, protein rich, veggie heavy, 20 minutes, extremely delicious. These Egg Roll Bowls are ideal for a quick weeknight dinner, plus it makes great leftovers so it’s perfect for meal prep. If you’re really in a pinch, you can use 1/3-1/2 cup of Trader Joe’s Soyaki instead of the homemade sauce.

How It’s Done

There are just sooo many good ingredients in this recipe. I love how veggie heavy it is, you can even add more like zucchini or broccoli if you like! It is easily customizable to your preferences like using whatever ground meat you choose. I used ground turkey, but have tried it with chicken and beef and it hits every time.

Get your sauce ingredients together: 1/2 cup low sodium soy sauce, 3 tbsp water, 3 cloves minced garlic, 2 tsp honey, 1 tsp sesame oil, 1 tsp sriracha or chili onion crunch. Whisk until fully mixed.

Heat the oil in a large, deep skillet over medium heat. Add the meat and break it up with a meat masher or wooden spoon. Season with salt and pepper. You can use whatever ground meat you are feeling!

Once browned, add the ginger, onion, green onion, and carrots.

Stir for 3-4 minutes.

Add cabbage and stir for 1 minute until combined.

Add the rice and the sauce and stir to combine.

Continue stirring occasionally for about 5 minutes until cabbage is tender and the rice is warmed through.

Top with green onion and sesame seeds. 

I like to add a drizzle of sweet chili sauce and chili onion crunch. If you don’t want added spice then you can skip this!