Healthy Eggroll in a Bowl

5 from 14 votes

The combination of purple cabbage, carrot, and ginger provides a substantial amount of nutrients that may equally offer health benefits such as reduced inflammation, improved gut function, and stronger bones. I like to pair this savory bowl with a dried seaweed snack and brown rice.

Prep Time10

Cook Time10

Course: lunch, Main Course, Snack

Cuisine: Chinese

Keyword: air fryer teriyaki chicken, buddha bowl, chicken recipes, eggroll, gluten free, gluten free meal, ground meat, healthy meal prep, meal prep, one pan meal

Servings:

Calories: 275kcal

Author: Nicole Kendrick

Ingredients

1 lb ground chicken
2 teaspoon gluten-free Thai fish sauce
¼ cup coconut aminos (or, gluten-free soy sauce)
1 ½ tablespoon toasted sesame oil
½ tablespoon seasoned rice vinegar
¼ cup green onion
4 cups of cabbage/carrot slaw mix
2 tablespoon minced garlic
½ teaspoon ginger
¼ teaspoon salt
¼ teaspoon pepper
⅛ teaspoon red pepper flakes
1 teaspoon avocado oil
2 eggs scrambled

Instructions

In a small bowl combine coconut aminos, fish sauce, rice vinegar, sesame oil, and minced garlic, then set aside.
Next, place avocado oil in a skillet over medium heat. Afterwards, add the ground chicken and begin to sauté. Simultaneously add in the dry seasonings. Once brown, add your green onions and cabbage slaw, toss well.
Pour in coconut amino mixture, and cook on low for 3-4 minutes, stirring constantly.
Remove from heat and stir in scrambled eggs.
Serve over brown rice, quinoa, or zucchini noodles for a low carb option.

Notes

For meal prep, this will make enough for 4 meals. Pairs up nicely with brown rice and roasted seaweed snacks. Can remain in fridge for up to 4 days.

Nutrition