Egg Roll in a Bowl

Ingredients

• 1 1/2 lb (680 g) 93% lean ground turkey
• 1 bag (14 oz / 400 g) coleslaw mix
• 3 tbsp (45 ml) low-sodium soy sauce
• 4 green onions, sliced, whites and greens kept separate (optional)
• 1 tbsp fresh ginger, grated (or 1/2 tsp ground) (optional)
• 1 tsp (5 ml) toasted sesame oil (optional)
• Sriracha to finish (optional)
• 1 tsp avocado oil; 3 cloves garlic, minced

How to make it

1. Prep everythingMince the 3 garlic cloves and grate 1 tbsp fresh ginger. Slice the 4 green onions, keeping the white parts and green tops in separate piles. Measure the 3 tbsp (45 ml) soy sauce and 1 tsp sesame oil.
2. Brown the turkeyHeat the 1 tsp avocado oil in a large 12-inch (30 cm) skillet over medium-high heat until it shimmers. Add the 1 1/2 lb (680 g) ground turkey and break it into small crumbles with a wooden spoon. Cook 7 to 8 minutes, until no pink remains and some bits are browned. Ground turkey is done at 165°F (74°C).
3. Add the aromaticsPush the turkey to the sides, add the garlic, ginger and green onion whites to the center, and stir them for 30 to 60 seconds until they smell fragrant. Don't let the garlic brown or it turns bitter.
4. Wilt the slawAdd the whole 14 oz (400 g) bag of coleslaw mix and the soy sauce. Toss everything together and cook 3 to 4 minutes, stirring often, until the cabbage has wilted but still has a little crunch.
5. Finish and serveTurn off the heat and stir in the sesame oil. Top with the green onion tops and a drizzle of sriracha if you like heat. For meal prep, split into 4 containers; it keeps 4 days in the fridge and reheats in 1 to 2 minutes in the microwave.