Egg Roll In A Bowl Salad (Anti-Inflammatory Recipe) — On a crisp fall evening, I wrapped my hands around a warm mug and chopped cabbage by the window, thinking of the way simple, cozy meals make the season feel like a hug.
Introduction
There’s something about fall that invites bright, savory bowls brimming with color and comfort. This Egg Roll In A Bowl Salad (Anti-Inflammatory Recipe) has become a reader favorite because it captures the familiar crunch and warm spices of an egg roll without the fuss of rolling or deep-frying. It’s fast, fragrant, and kind to digestion — a perfect midweek dinner or a hearty seasonal side. If you love cooking with fresh, seasonal produce and want a simple starter to modify, this recipe is for you. For a keto twist that’s just as satisfying, see the keto-friendly egg roll in a bowl recipe that inspired some of my technique: keto-friendly egg roll in a bowl.
Ingredients
Makes 4 servings
- 1 lb ground turkey
- 1 small head green cabbage, shredded (about 6 cups)
- 2 cups shredded carrots (or 2 medium carrots, julienned)
- 1 red bell pepper, thinly sliced
- 4 green onions, sliced (white and green parts separated)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp olive oil or avocado oil
- 3 tbsp tamari or gluten-free soy sauce
- 1 tbsp rice vinegar
- 1 tsp ground turmeric (anti-inflammatory)
- 1 tsp sesame oil
- 1/4 cup chopped cilantro (optional)
- 1 lime, cut into wedges
- Salt and pepper to taste
- Optional crunch: toasted sesame seeds or chopped roasted almonds
Step-by-step Instructions
- Prep the produce: Shred the cabbage and carrots, slice the bell pepper, and mince the garlic and ginger. Keep the green and white parts of the onions separate.
- Cook the turkey: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the ground turkey and the white parts of the green onions, breaking the meat up as it cooks. Season lightly with salt and pepper. Cook until browned and cooked through, about 6–8 minutes.
- Aromatics and spices: Push the meat to one side of the skillet. Add the remaining oil, then garlic and ginger. Stir for 30 seconds until fragrant. Sprinkle in the turmeric and stir to combine.
- Veggies in: Add the shredded cabbage, carrots, and bell pepper. Toss everything together and cook until the cabbage wilts but still retains some bite, about 4–6 minutes.
- Finish the bowl: Stir in tamari, rice vinegar, and sesame oil. Taste and adjust seasoning. Remove from heat and fold in cilantro and green parts of the onions. Squeeze lime over each serving before serving.
- Serve warm or chilled: This Egg Roll In A Bowl Salad (Anti-Inflammatory Recipe) is lovely served warm for cozy nights or chilled for a refreshing lunch.
Tips for Success
- Use a large, heavy skillet so the cabbage can caramelize a bit instead of steaming — that adds great flavor.
- Don’t overcook the cabbage; aim for tender-crisp.
- If you want extra browning on the turkey, cook it in batches so the meat doesn’t crowd the pan.
- Swap ground turkey for ground chicken if preferred. For vegetarian options, use crumbled tempeh or firm tofu.
- Try adding a splash of honey or maple syrup if you like a touch of sweetness to balance the vinegar. For more anti-inflammatory bowl ideas, check out this anti-inflammatory glow bowl with tahini yogurt for inspiration: anti-inflammatory glow bowl with tahini yogurt.
Possible Variations
- Gluten-free: Use tamari or a certified gluten-free soy sauce and serve over a bed of quinoa for extra protein; see a great quinoa jar salad idea here: quinoa and roasted veggie salad jars.
- Streusel-style crunch topping: For a fall twist, toss together 1/4 cup oats, 2 tbsp chopped nuts, 1 tbsp coconut oil, and a pinch of cinnamon; toast until golden and sprinkle on top for a crunchy finish.
- Protein swaps: Use shredded rotisserie chicken, sliced turkey breast, or cooked legumes for variety. If you enjoy stir-fry textures, pair the flavors with a clean-eating chicken veggie stir fry approach here: clean-eating chicken veggie stir fry.
- Make it a meal prep bowl: Layer into containers with a scoop of cottage cheese or yogurt for a high-protein option; see a bright option like this cottage cheese protein power bowl for pairing ideas: cottage cheese protein power bowl.
Storage Recommendations
- Refrigerator: Store cooled leftovers in an airtight container for up to 4 days. Reheat in a skillet over medium heat to keep the texture crisp.
- Freezer: The cooked turkey and vegetable mix can be frozen for up to 2 months; thaw overnight in the fridge before reheating. Note that fresh raw cabbage may become softer after freezing, so freeze only cooked portions.
- Meal prep tip: Pack dressing and crunchy toppings separately to keep the crunch bright. This Egg Roll In A Bowl Salad (Anti-Inflammatory Recipe) holds up beautifully as a next-day lunch.
Conclusion
This Egg Roll In A Bowl Salad (Anti-Inflammatory Recipe) is an easy, nourishing way to enjoy the flavors of fall while supporting comfort and wellness in one bowl. For another simple take that inspired this light, healthy approach, explore Egg Roll in a Bowl (Easy and Healthy!) for additional ideas and variations.
FAQs
What makes this an anti-inflammatory recipe?
The turmeric, fresh ginger, garlic, olive oil, and colorful vegetables included in this Egg Roll In A Bowl Salad (Anti-Inflammatory Recipe) contain compounds known to reduce inflammation and support overall health.Can I make this recipe vegetarian?
Yes — swap the ground turkey for crumbled tofu, tempeh, or cooked lentils. Keep the seasonings the same for a similar savory profile.Is this recipe gluten-free?
When you use tamari or a certified gluten-free soy sauce, this Egg Roll In A Bowl Salad (Anti-Inflammatory Recipe) is naturally gluten-free. Serve over quinoa or cauliflower rice for a grain-free option.How can I add more protein for meal prep?
Add a scoop of cottage cheese on the side, extra cooked chicken, or a hard-boiled egg to boost protein. For ideas on protein-forward bowls, see related protein bowl recipes for inspiration.
Egg Roll In A Bowl Salad
Ingredients
Main Ingredients
- 1 lb ground turkey Can be substituted with ground chicken for a different flavor.
- 1 small head green cabbage, shredded About 6 cups.
- 2 cups shredded carrots Alternatively, use 2 medium carrots, julienned.
- 1 red bell pepper, thinly sliced
- 4 green onions, sliced (white and green parts separated)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp olive oil or avocado oil For cooking.
- 3 tbsp tamari or gluten-free soy sauce
- 1 tbsp rice vinegar
- 1 tsp ground turmeric For anti-inflammatory properties.
- 1 tsp sesame oil
- 1/4 cup chopped cilantro Optional.
- 1 lime, cut into wedges
- Salt and pepper to taste
- Optional crunch: toasted sesame seeds or chopped roasted almonds
Instructions
Preparation
- Shred the cabbage and carrots, slice the bell pepper, and mince the garlic and ginger. Keep the green and white parts of the onions separate.
Cooking
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the ground turkey and the white parts of the green onions, breaking the meat up as it cooks. Season lightly with salt and pepper. Cook until browned and cooked through, about 6–8 minutes.
- Push the meat to one side of the skillet. Add the remaining oil, then garlic and ginger. Stir for 30 seconds until fragrant. Sprinkle in the turmeric and stir to combine.
- Add the shredded cabbage, carrots, and bell pepper. Toss everything together and cook until the cabbage wilts but still retains some bite, about 4–6 minutes.
- Stir in tamari, rice vinegar, and sesame oil. Taste and adjust seasoning. Remove from heat and fold in cilantro and green parts of the onions. Squeeze lime over each serving before serving.
Serving
- This Egg Roll In A Bowl Salad is lovely served warm for cozy nights or chilled for a refreshing lunch.