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I’m not sure about you, but every once in a while I crave a darn egg roll like it’s nobody’s business! I mean who doesn’t crave all that delicious, greasy, salty goodness from Chinese takeout every now and then?
But since egg rolls are made with a handful of mysterious ingredients, I pretty much avoid them.
Some of their mysterious/not so healthy ingredients (in case you were wondering): Enriched wheat flour, soy, milk and often MSG. I am sure that homemade Chinese food doesn’t include all of these mysterious ingredients, but Chinese takeout certainly does.
So yeah, I pretty much avoid them unless I’m absolutely desperate! And why should I have to feel so darn desperate if I can make something that tastes just as good as Chinese takeout at home with real nourishing ingredients?
My promise to you is that these Turkey Veggie Egg Roll Bowls won’t make you feel like you’re missing out on takeout Chinese food and you’ll feel good afterwards too!
I started to make these Turkey Egg Roll bowls by sauteing a TON of fresh vegetables together in one pan. In this dish we’ve got spaghetti squash, onion, garlic, ginger, carrots and cabbage. That’s 6 veggies in one bowl!
I know, I can’t even believe it myself.
Then I added in some ground turkey (instead of the typical pork) and seasoned them up with my favorite soy alternative and some other asian spices to make it nice and authentic tasting.
My husband, whose always requesting that I make something new loved these bowls and said they were definitely a keeper so that’s why I decided to share em with ya! (Apparently he’s giving the stamp of approval these days).
You could totally add this mix to a base of white rice but I served it grain free and it was very filling on it’s own (and also Whole-30 compliant!)
So what are you waiting for, really?! Let me show you how to make it!
1/2 medium yellow onion
1/2 medium spaghetti squash (halved and seeds removed)
1/4 green cabbage (shredded)
1 3-inch cube of ginger (peeled and shredded)
3 medium carrots (shredded)
2 cloves of garlic (minced)
1 lb ground turkey
2 tablespoons coconut aminos (plus more for serving)
2 1/2 teaspoons sesame oil
1 tsp fish sauce
2 1/2 tsp coconut oil
1/2 tsp garlic powder
1 tsp ginger powder
1 tsp onion powder
salt and pepper to taste
sesame seeds for serving
Prep time: 35 - 40 minutes
Cook time: 30 minutes
First, set the oven for 425 degrees and cut your squash in halve. Note: this is not an easy task, be careful! Remove the seeds with a spoon, sprinkle with salt and pepper and place the half of the squash face up on a roasting pan and bake for 35-40 minutes. You may want to do this step ahead of time as a prep for the meal, since it does take a while to roast.
When the squash is finished roasting (it should be soft and tender and not crunchy) use a fork to scrape out the spaghetti squash strings or “noodles” into a bowl and set aside.
Meanwhile, chop, mince and shred all your other veggies.
In a large wok or skillet over medium-high heat, add the coconut oil. Once the oil is heated, add the ground turkey and cook, breaking the turkey up with a spatula. Once it is beginning to brown, add the onions and garlic and saute for about 7 minutes. Add the onion powder, ginger powder and garlic powder.
Remove the turkey and onion/garlic mix off to another plate and set aside.
In the same pan, add some additional coconut oil and begin to saute your cabbage, carrots and ginger. Add in your coconut aminos, fish sauce and sesame oil and cook for about 6-7 minutes or until veggies begin to soften.
Add in the spaghetti squash and the turkey onion mix and stir the mixture together a bit. Cover with a lid for about 2 minutes on low heat to let all the flavors combine.
Season with salt, pepper and any extra coconut aminos as you seem fit.
Serve in a bowl or if you’d like, you can serve it over rice. Sprinkle sesame seeds on top.
Made with love,