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Egg Roll in a Bowl with Sweet & Sour Pineapple Sauce

Prep: 5 min
Cook: 20 min
Total: 25 min

Ingredients for 4 servings

  • 1 tablespoon olive oil
  • 1 tablespoon garlic, minced
  • 1/3 cup green onion
  • 2 teaspoons ginger
  • 1lb ground turkey (OR ground chicken)
  • 6 cups raw broccoli slaw (OR 5 cups shredded cabbage & 1 cup shredded carrots)

  • Sauce
    • 1 cup pineapple juice (use juice from crushed pineapple so it’s ok if pieces are in it but it should be mainly liquid)
    • 2 tablespoons ketchup OR 2 tablespoons sriracha (or more/less to taste)
    • 1 1/2 tablespoons low sodium soy sauce
    • 1/3 cup rice vinegar
    • 1/3 cup water
    • 1 1/2 tablespoons arrowroot starch (or corn starch or tapioca flour)
  •  Garnish
    • chopped green onion

Steps

Step 1

Set a large nonstick skillet or wok on medium heat. Once hot, add oil, garlic, ginger and green onion. Cook until the oil is flavored and fragrant, about 2 to 3 minutes. Increase the heat to medium high heat.

Step 2

Add the ground turkey and chop it up in the skillet as it cooks, folding everything together. When the turkey is almost cooked, about 6 minutes, toss in the broccoli slaw or shredded cabbage.

Step 3

Continuously fold everything together until the broccoli and cabbage has slightly wilted and decreased in size. Pour the egg roll into a large bowl, then set it back on medium heat.

Step 4

Mix together the ingredients for the sauce.

Step 5

Pour it into the skillet. Bring it to a gentle simmer, about 1 minutes, and stir continuously so it doesn’t clump or get slimy.  REMOVE the skillet from the heat as soon as you see it start to simmer and continue to stir.

Step 6

Pour it over the egg roll bowl and toss/fold everything together. Alternatively, you can just have the sauce as a side.

Step 7

Enjoy the bowl by itself or with steamed cauliflower rice to make it even more plant-strong and low-carb.