Turkey Egg Roll Bowl with Creamy Sriracha
Turkey Egg Roll Bowl with Creamy Sriracha is an amazingly healthy and easy 20 minute bowl of goodness perfect for lunch or dinner! Sauteed cabbage, carrots, onion and ground turkey are tossed with an Asian inspired sauce and topped with a creamy Greek yogurt sriracha mayo sauce.
- 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 chopped
- 1 c. shredded carrots
- 1 1/2 Tbsp. sriracha
- 1 1/2 Tbsp. mayo
- 2 Tbsp. non-fat plain Greek yogurt
- 3 green onion diced
- 1 Tbsp. black sesame seeds
In a large skillet or wok over high heat, add the sesame oil, onion, Jennie-O turkey and soy sauce. Using a wooden spoon, saute 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 and stir until well combined. Turn the heat down to low and simmer the mixture covered for 6-7 minutes.
Meanwhile in a small bowl, combine the sriracha, Greek yogurt and mayo.
Serve the turkey and veggie mixture in bowls topped with green onions, sesame seeds and a drizzle of the creamy sriracha sauce.