Slow Cooker Turkey Egg Roll Bowl
I don’t know about you, but I have always been a fan of asian cuisine because I the flavors are just SO good. Not only is this recipe high in protein, but it’s also loaded with the delicious flavors of ginger, coconut aminos, sesame, and garlic and has a good amount of fiber as well from the veggies! Plus, it’s made in the crockpot so there’s very little effort involved in whipping this up (we love that). As always, this recipe is gluten & dairy free however you can always modify it to your liking!
Prep Time: 15-20 minutes
Cook Time: 3-6 hours
This recipe can serve 4-6 and will likely have leftovers (perfect for prepping)
Ingredients:
2 lbs ground turkey
1 head of cabbage, shredded
2-3 large carrots, julienned (I used red carrots)
1 small yellow onion, diced
4-5 cloves garlic, minced
2 tablespoons fresh ginger, grated
1/4 cup coconut aminos
1 tablespoon sesame oil
1/2 teaspoon crushed red pepper flakes (optional, for heat)
1 teaspoon salt
1 teaspoon black pepper
2 green onions, chopped (for garnish)
1 tablespoon sesame seeds (for garnish)
Instructions:
Brown ground turkey in a skillet, season it with salt and pepper (to your liking), then transfer it to the crockpot.
Add shredded cabbage, carrots, onion, garlic and ginger.
Pour in coconut aminos, sesame oil, salt, pepper, and crushed red pepper flakes (if using). Stir well.
Cover and cook on low for 5-6 hours or high for 2.5-3 hours.
Garnish with green onions and sesame seeds before serving.
*To make a fuller, balanced meal, I like to serve this with a side of rice, and even top it with a couple of eggs for added nutrients.
