Gluten-Free Egg Roll Bowls
In the hustle and bustle of everyday life, a simple and speedy weeknight dinner is a welcome sight. These Gluten-Free Egg Roll Bowls offer the perfect solution, marrying the delightful flavors of a classic egg roll in an easy-to-prepare bowl. As a dish that frequently graces our tables, its charm lies in the swift assembly, making it a consistent favorite. What's more, you can elevate this bowl with a creamy chili sauce that adds an extra layer of flavor, making each bite an unforgettable experience.
Creating a Satisfying Dinner in Minutes:
The appeal of our Gluten-Free Egg Roll Bowls extends beyond their delicious taste; it's about creating a wholesome dinner within a matter of minutes. Begin by heating a large non-stick pan over medium-high heat, adding ground turkey. As it browns, break it into small bits, stirring frequently until it's perfectly cooked. This typically takes around 4 to 5 minutes. Once the meat is ready, drain any excess liquid from the pan, then return the turkey for the next steps.
Balancing Flavors and Textures:
To craft the ideal balance of flavors and textures, incorporate minced garlic, ground ginger, and a bag of coleslaw mix. As these elements meld together, the coleslaw wilts, creating a harmonious blend. Stir in gluten-free soy sauce and coconut aminos to infuse the dish with a classic egg roll essence. Remove the pan from the heat, and the bowl is ready to be served. Pair it with rice and garnish your creation with chopped green onions, sesame seeds, and a sprinkling of salt and pepper.
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Gluten-Free Egg Roll Bowls
Ingredients
- 1 lb ground turkey
- 1 bag coleslaw mix
- ¼ cup gluten-free soy sauce
- 1 tsp coconut aminos
- 2 cloves garlic minced
- 1 tsp ground ginger
- salt & pepper to taste
- sesame seeds optional for garnish
- chopped green onion optional for garnish
Spicy Mayo
- ¼ cup mayonnaise
- 2 tbsp your favorite hot sauce
Instructions
- In a large non-stick pan over medium-high heat, add ground turkey and cook until brown, stirring frequently and breaking up the meat into small bits, about 4 to 5 minutes.
- After the meat is cooked through, drain any excess liquid from the pan. Return turkey to the pan and place back on stove.
- Add in the garlic, ginger and coleslaw mix. Cook for 3 - 5 minutes, or until wilted, stirring frequently.
- And in soy sauce and coconut aminos. Stir well.
- Remove from heat. Serve with rice. Top with chopped green onions and sesame seeds. Season with salt and pepper to taste.
- For the spicy mayo: combine mayo and hot sauce into a small bowl and whisk together until combined. Drizzle sauce on top of each bowl.
