Egg Roll Bowls! One of my new favorite super fast dinners. Ground chicken with the flavors of garlic and ginger, sauteed carrots and cabbage left with just enough crunch… yummy!
1 tablespoon garlic infused extra virgin olive oil (I use FODY Foods)
1 inch of fresh ginger, grated (about 1 tablespoon)
¼ teaspoon cayenne
1 teaspoon kosher salt
1 lb ground chicken or turkey
3 ½ cups shredded cabbage (green or purple)*
3 carrots, grated/shredded
2 cups cooked brown rice
½ cup chopped green onions, garnish (just the green onion tops)
Heat the olive oil in a large skillet over medium heat. Add the ginger sauteeing for about a minute. Add the cayenne, salt and ground chicken or turkey. Cook and break apart the meat until it is browned.
Add the shredded cabbage and carrots. Gently toss for about 5 minutes, until the vegetables are crisp yet tender.
Serve over cooked rice and garnish with green onions.
*According to Monash University app, ¾ cup, 75g of cabbage is low FODMAP, 1 ½ cup has moderate amount of fructan
This recipe has not been tested for FODMAP content, but all ingredients are used in low FODMAP amounts according to the Monash University App.
- Category: dinner
- Method: stove top
- Cuisine: asian
- Serving Size: 1/4 of recipe
- Calories: 329.3
- Sugar: 6.8 g
- Sodium: 738.2 mg
- Fat: 6.1 g
- Saturated Fat: .8 g
- Carbohydrates: 38.7 g
- Fiber: 5.8 g
- Protein: 30.7 g
Keywords: low fodmap, egg roll bowl, healthy egg roll bowl, simple dinner, dinner, quick dinner, meal prep