This recipe is a flavorful dish without the added carbs and fats. It’s high in protein and macro friendly. It is gluten free and dairy free. This gluten free egg roll in a bowl recipe is similar to the popular egg roll in a bowl recipe except it uses products that make it celiac or gluten free friendly. I also think the addition of scrambled eggs in my recipe gives it more flavor! However, you could leave the eggs out if you need egg free.
Approximate macros per serving (using ground turkey) depending on brands purchased: 277 calories, 14g fat, 9g carbs, 29g protein
Ingredients for Gluten Free Egg Roll in a Bowl
Ground turkey, chicken, or beef
Coleslaw mix or shredded cabbage
Eggs (you can leave the eggs out if you need egg free)
Liquid aminos or gluten free soy sauce. This is really preference. The nutritional value is not much different. Liquid aminos tends to taste less salty, milder and slightly sweeter than soy sauce. You could also use coconut aminos, which is less sodium.
Ginger
Minced Garlic
Sesame Oil or you could use olive oil
This recipe would be great with added vegetables, such as zucchini.
How to Make This Gluten Free Egg Roll in a Bowl Recipe
I try to use the least amount of dishes possible when cooking meals at home. Mostly, because I have two toddlers and don’t want to have to clean up several dishes and a messy kitchen after making dinner and trying to get them to eat. With this recipe, I make all of it in one large skillet. The only other dish I use is to scramble the eggs.
First, cook the onions and garlic. Add the ground turkey until no longer pink. Add the coleslaw mix to the skillet along with the ginger and liquid aminos or soy sauce and let it cook down until wilted.
Add coleslaw mix, ginger, liquid aminos
Once cooked down, make a well in the center of the mixture using a spoon or spatula and add the scrambled eggs. Let them cook, stirring until done. Then, mix the cooked scrambled eggs with the entire skillet mixture until combined.
Create a well in the centerAdd scrambled eggs to centerStir until cooked
Once the eggs are stirred in and mixed well, immediately serve!
Heat 1 tbsp sesame oil over medium heat. Once heated, add ½ cup diced onion and 3 cloves minced garlic to the skillet. Cook, stirring, until the onion is tender, about 4-5 minutes.
Add 1 lb ground turkey to the skillet and cook, stirring, until no longer pink.
Add 1 tsp ginger, 16 oz bag of coleslaw mix or shredded cabbage, 3 tbsp liquid aminos and cook until coleslaw is wilted.
Crack the 2 whole eggs in a small mixing bowl and whisk together until combined.
Using a spoon or spatula, make a well in the center of the skillet. Pour the scrambled eggs into the well, stirring frequently in the small well, until set.
Once the eggs are set, mix the eggs with the entire skillet mixture. Serve immediately!
Notes
Approximate macros per serving depending on brands purchased: 277 calories, 14g fat, 9g carbs, 29g protein
Keyword chinese, egg roll, egg roll in a bowl, gluten free dinner, gluten free egg roll
