Breakfast Egg Roll in a Bowl (Whole30-friendly)
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4-6 servings
Ingredients
  • 1 Tbsp coconut oil
  • ½ red onion, diced
  • 1 Tbsp minced garlic
  • 1 Tbsp fresh minced ginger
  • 1 lb ground turkey (I used dark meat ground turkey)
  • ½ bag shredded brussels sprouts (about 3 heaping cups)
  • ½ bag broccoli-carrot slaw (about 3 heaping cups)
  • ½ cup coconut aminos
  • 2 Tbsp Sriracha*
  • 1 Tbsp garlic chili sauce*
  • 1 Tbsp rice vinegar
  • 2 tsp fish sauce
  • sea salt and black pepper, to taste
For serving:
  • Fried egg
  • Scallions, chopped
  • Sesame seeds
  • Sesame oil for finishing
Directions
  1. In a large skillet, heat the coconut oil on medium heat. Add the onion, garlic, and ginger to the pan and sauté until the onions are translucent (about 5 minutes)
  2. Next, add the turkey, breaking it up with a wooden spoon. Cook for about 8-10 minutes, until it is *almost* completely cooked through. You don’t want to overcook it.
  3. Meanwhile, combine the coconut aminos, sriracha, chili garlic sauce, rice vinegar, and fish sauce in a small bowl. Set aside.
  4. Add the shredded vegetables, pour the coconut aminos mixture over top, and cook for an additional 10 minutes, stirring every few minutes until the vegetables are tender, but not mushy.
  5. When ready to serve, fry up an egg for each individual serving. Top with sliced scallions, sesame seeds, and additional sriracha, if you like!
Notes
*Make sure to use a Whole30 compliant brand, or make your own Sriracha - Nom Nom Paleo has a great recipe! https://nomnompaleo.com/post/53690118029/whole30-sriracha
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/breakfast-egg-roll-in-a-bowl/