Description
A flavorful and healthy Turkey Egg Roll Bowl with a creamy Sriracha sauce. Packed with lean turkey, fresh veggies, and bold flavors, this recipe is quick and perfect for a nutritious meal.
Ingredients
Units
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Main Ingredients
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- 1 Tbsp sesame oil
- 1 c. diced yellow onion
- 1 lb. Jennie-O extra lean ground turkey breast
- 1/4 c. soy sauce
- 1 Tbsp. minced garlic
- 4 tsp. rice wine vinegar
- 1 Tbsp. sriracha
- 2 Tbsp. Hoisin sauce
- 2 tsp. fresh ground ginger or 1 tsp. ground ginger powder
- 3 c. chopped cabbage
- 1 c. shredded carrots
Creamy Sriracha Sauce
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- 1 1/2 Tbsp. sriracha
- 1 1/2 Tbsp. mayo
- 2 Tbsp. non-fat plain Greek yogurt
Garnishes
- 3 green onion diced
- 1 Tbsp. black sesame seeds
Instructions
- Cook the Turkey and Veggies: In a large skillet or wok over high heat, add the sesame oil, onion, Jennie-O turkey, and soy sauce. Using a wooden spoon, sauté and break the turkey apart for 3-4 minutes or until cooked through. Add the garlic, vinegar, 1 Tbsp. sriracha, Hoisin sauce, ginger, cabbage, and carrots. Stir until well combined. Reduce the heat to low and simmer the mixture covered for 6-7 minutes.
- Prepare the Creamy Sriracha Sauce: Meanwhile, in a small bowl, combine the sriracha, Greek yogurt, and mayo. Mix until smooth and creamy.
- Serve: Serve the turkey and veggie mixture in bowls, topped with green onions, sesame seeds, and a drizzle of the creamy sriracha sauce.
Notes
- You can adjust the level of spice by increasing or reducing the amount of sriracha in the sauce.
- For a low-sodium option, use low-sodium soy sauce.
- Add more vegetables like bell peppers or snap peas for extra flavor and nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
