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High-Protein Egg Roll in a Bowl Meal Prep – Simple, Satisfying, and Ready for the Week

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds lean ground turkey (or chicken, pork, or extra-lean beef)
  • 4 large eggs, lightly beaten
  • 1 tablespoon avocado or olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or grated
  • 1 large green cabbage, thinly shredded (or 2 bags coleslaw mix)
  • 2 large carrots, julienned or shredded
  • 1 red bell pepper, thinly sliced (optional but great for color)
  • 4 green onions, sliced (white and green parts separated)
  • 2–3 tablespoons low-sodium soy sauce (or tamari/coconut aminos)
  • 1 tablespoon rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1–2 teaspoons sriracha or chili-garlic sauce (optional for heat)
  • Sesame seeds for garnish
  • Salt and black pepper, to taste
  • Cooked brown rice, cauliflower rice, or quinoa (optional for serving and meal prep)

Method
 

  1. Prep your ingredients. Shred the cabbage, slice the pepper, and chop the aromatics. Beat the eggs in a small bowl. If you’re serving with rice or quinoa, get that cooking first so it’s ready when the bowl is done.
  2. Brown the meat. Heat the avocado oil in a large skillet or wok over medium-high. Add the ground turkey, breaking it up with a spatula. Season with a pinch of salt and pepper. Cook until no longer pink and lightly browned, 5–7 minutes. Transfer to a bowl and leave any drippings in the pan.
  3. Sauté aromatics. In the same pan, add onion and the white parts of the green onions. Cook 2–3 minutes until soft. Add garlic and ginger and cook 30–60 seconds until fragrant.
  4. Add veggies. Toss in the cabbage, carrots, and bell pepper. Stir frequently and cook until the cabbage is tender but still crisp, about 5–7 minutes. Don’t overcook—some crunch keeps it fresh.
  5. Make the sauce. In a small bowl, whisk soy sauce, rice vinegar, sesame oil, and sriracha. Taste and adjust salt or heat as you like.
  6. Combine and season. Return the cooked turkey to the pan. Pour in the sauce and toss until everything is coated. Cook 2–3 minutes to warm through and let flavors mingle. Taste and add more soy sauce or vinegar if needed.
  7. Add the eggs. Push the mixture to one side of the pan. Pour the beaten eggs into the empty side and scramble until just set. Fold them into the cabbage and meat mixture for extra protein and that classic egg roll flavor.
  8. Finish and garnish. Turn off the heat. Stir in the green parts of the green onions. Sprinkle with sesame seeds. Add a drizzle of extra sesame oil or a squeeze of sriracha if you like.
  9. Portion for meal prep. Divide into 4–6 containers. Add a base of brown rice, quinoa, or cauliflower rice if you want more volume or carbs.