Plant-Based Egg Roll Bowls

This veggie packed low-carb skillet tastes like the insides of your favorite fried Chinese take out egg rolls, but without the greasy wrapper and amped with nourishing plant-based protein and nutrients. Takes minutes to whip together and is perfect to eat on it's own, or to wrap in collard green leaves, cabbage leaves, butter lettuce wraps, top on spaghetti squash, or to serve with cauliflower rice.

Plant-Based Egg Roll Bowls

by Sarah Farsh January 11, 2021

• 1/2 or whole sweet onion, chopped
• 1/2 or whole green cabbage, shredded (or 1 bag pre-shredded cabbage)
• 1/2 green pepper, chopped
• 1/2 yellow pepper, chopped
• 1 carrot, chopped or shredded 
• 3-5 jalapeño peppers, chopped (optional, keep out if you don't like spicy)
• 3-5 cloves garlic, minced 
• 1 tbsp coconut aminos
• 1 lemon, juiced
• 1 green onion, sliced thin
• 1/2 lb ground organic turkey, or organic tempeh crumbled with fingers if you're vegan
• kosher sea salt and fresh cracked black pepper to taste
• toasted sesame seeds and sliced green onions for topping

In a large skillet, dry sauté onions, add cabbage, peppers, carrots, garlic, coconut aminos, lemon juice, green onions together until tender, about 5-8 minutes. Add optional protein and sauté further until cooked through. Serve on top of cauliflower rice, spaghetti squash, wrapped in green leaf wrappers, or straight up in a bowl with a sprinkle of sesame seeds and green onion slices.