Egg Roll in a Bowl Meal Prep
A 25-minute batch-cook that portions into five grab-and-go lunches, this egg roll in a bowl stays crisp-tender and flavorful all week. It stores up to 5 days in the fridge and reheats in about 90 seconds, perfect for busy professionals, students, and parents. Lean ground turkey and cabbage make it a light, macro-friendly choice for weekday lunches.
Equipment
- Large skillet
- wooden spoon
- Measuring spoons
- Five glass meal prep containers with snap lids
Ingredients
- 1 lb ground turkey or chicken lean
- 0.25 cup yellow onion finely chopped
- 3 cloves garlic pressed or minced
- 2 teaspoons fresh ginger freshly grated or finely minced
- 1 package (12–14 oz) coleslaw mix
- 0.25 cup low-sodium soy sauce, tamari, or coconut aminos
- 2 teaspoons toasted sesame oil
- 1 to 2 teaspoons sriracha or sambal oelek to taste
- green onions sliced, for topping
- extra sriracha to drizzle, optional
- sesame seeds for garnish, optional
- cilantro chopped, for garnish, optional
- cauliflower rice to serve alongside, optional
Instructions
- Heat a large skillet over medium-high heat. Add the ground turkey and cook for 5–7 minutes, breaking it into small pieces with a wooden spoon until no pink remains.
- Add the chopped onion and cook 2–3 minutes until softened. Stir in the garlic and ginger and cook 30 seconds until fragrant.
- Add the entire bag of coleslaw mix. Stir and cook about 5 minutes, letting the cabbage wilt while staying slightly crisp.
- Pour in the soy sauce (or tamari/coconut aminos), sesame oil, and sriracha. Mix well and cook 2–3 minutes until the cabbage reaches your preferred tenderness.
- Remove from heat and let cool completely on the counter for at least 30 minutes for food safety before portioning.
- Divide the mixture evenly into five glass meal prep containers. Top with sliced green onions, sesame seeds, and cilantro if using.
- Seal with snap lids, label with today’s date, and refrigerate for up to five days.
- To reheat, microwave on high for about 90 seconds, stirring halfway through. Add extra sriracha or soy sauce if desired.
Notes
- Storage: Refrigerate in airtight glass meal prep containers for up to 5 days. Do not leave ground meat at room temperature longer than 2 hours.
- Freezer: Cool completely, portion into freezer-safe containers, and freeze up to 3 months. Thaw overnight in the fridge before reheating; cabbage softens slightly after freezing.
- Reheating: Microwave for about 90 seconds on high, stirring halfway. From frozen, add 30–60 seconds more and ensure the center is hot.
- Make-ahead timing: Cook and cool for at least 30 minutes before sealing. Best done on Sunday to yield five weekday lunches.
- For variations, you can use ground turkey or chicken as a lean base and even scramble an egg into the mix for added protein. To keep it lower in carbs, serve it over cauliflower rice or zucchini noodles, and for a kid-friendly version, simply mix in the green onions and offer shredded cheese on the side.
- Serving ideas: Add steamed edamame for protein, top with crispy wonton strips (pack separately to keep crisp), or serve over white rice or cauliflower rice.
- Anti-waste tip: Use leftovers as a quick fried rice base with day-old rice and a scrambled egg.