Egg Roll Turkey Bowl

Egg Roll Turkey Bowl:  80 Day, 2B and 21 DF approved!!

(makes 4 servings – perfect for meal prepping!)

INGREDIENTS for Egg Roll Turkey Bowl:

• 1 lb lean ground turkey or beef
• 16 oz. cole slaw mix (or about 1/2 cabbage and 3 carrots – shredded)
• 4 tsp sesame oil
• 3 cloves garlic
• 1/2 t. ginger (Fresh would be great! Dry is fine too.)
• 1/4 cup broth (chicken/veggie whatever)
• 3 T liquid aminos (or reduced sodium soy sauce)
• 1/2 t hot sauce
• 1 t. vinegar (apple cider or white work fine)
• 4-5 drops of stevia extract (optional)
• salt & pepper to taste
•  cooked brown rice (1 yellow container per serving) or riced cauliflower

• Brown meat in skillet, season with salt and pepper.
• Meanwhile combine soy sauce, hot sauce, vinegar, ginger and stevia.
• Once the meat is cooked thoroughly, remove from pan, drain and set aside.
• Add oil to pan and sauté carrot and cabbage. Add garlic & ginger.
• Add the broth.
• Cook until cabbage is as tender as you like.
• Add sauce mixture and meat.
• Mix to combine and serve over 1 yellow container of pre-cooked brown rice.

Containers used per serving: 1 red, 1 green, 1 yellow, 1 tsp. (If you are subbing for riced cauliflower, swap the yellow for a green)

**Thank you Angieinprogress.com for the Egg Roll Turkey Bowl inspiration!