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High Protein Egg Roll in a Bowl

High Protein Egg Roll in a Bowl for a Flavorful Boost

This High Protein Egg Roll in a Bowl is a nutritious and tasty meal that satisfies cravings while fitting busy weeknights perfectly.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Easy Dinners
Cuisine Asian
Servings 4 bowls
Calories 350 kcal

Equipment

  • nonstick skillet or wok

Ingredients
  

For the Protein Base

  • 1 lb extra-lean ground turkey or chicken provides lean protein
  • 4 large eggs adds fluffiness and protein

For the Vegetables

  • 1 tablespoon neutral oil (avocado, canola or light olive oil) for sautéing
  • 1 yellow onion finely diced
  • 2 cloves garlic minced
  • 1 inch fresh ginger minced
  • 4 cups green cabbage or coleslaw mix, shredded
  • 1 cup shredded carrots
  • 1 medium red bell pepper thinly sliced
  • 3 stalks green onions chopped, white and green parts separated

For the Sauce

  • 3 tablespoon low-sodium soy sauce or tamari for umami flavor
  • 1 tablespoon rice vinegar for tanginess
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon sriracha or chili-garlic sauce optional for heat
  • 1 tablespoon oyster sauce or hoisin sauce optional for sweetness

For the Moisture

  • 1 cup water or low-sodium chicken broth as needed

Seasoning

  • to taste salt
  • to taste freshly ground black pepper

For Extra Protein Boost (optional)

  • 1 cup edamame cooked
  • 1 cup extra-firm tofu crumbled
  • 1 cup cottage cheese blended smooth
  • 1 scoop protein powder to be added as needed

For Garnish (optional but recommended)

  • 2 tablespoon toasted sesame seeds
  • 2 stalks sliced green onion tops
  • 0.5 cup fresh cilantro roughly chopped
  • 2 lime wedges for serving
  • to taste extra sriracha or chili-garlic sauce for serving

Instructions
 

Preparation

  • Finely dice the onion, mince the garlic and ginger, shred the cabbage and carrots, slice the bell pepper, and chop the green onions.

Cooking

  • Heat a nonstick skillet over medium-high heat and add 1 tablespoon of oil. Cook the ground turkey or chicken for 5–7 minutes.
  • Add the diced onion and white parts of green onions; cook for 2–3 minutes until translucent. Stir in garlic and ginger for another 30–60 seconds.
  • Add the cabbage, carrots, and red bell pepper; cook for 4–7 minutes until veggies are tender. Add broth if needed.
  • Whisk soy sauce, rice vinegar, sesame oil, and sriracha together; pour over the vegetable mixture and toss to coat.
  • If using additional protein like edamame or tofu, add them now and cook as directed.
  • Push mixture to the side and crack eggs into empty space; scramble them and fold into the bowl.
  • Add green onion tops and adjust flavors as necessary; serve in bowls and garnish with sesame seeds, cilantro, and lime wedges.

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 40gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 200mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 2000IUVitamin C: 60mgCalcium: 80mgIron: 3mg
Keyword comfort food, easy recipes, Healthy Dinner, High Protein Egg Roll in a Bowl, meal prep, quick meals
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