Why I like this…
Simplicity is a beautiful thing, and this recipe captures that! Not only that, but this recipe is packed with all sorts of different colors, textures, and flavors. Bowls are really easy meals to pull together and make for great leftovers.
Why it matters…
Sometimes the idea of cooking feels hard, but the conscious choices we make to fuel our bodies make all the difference.
Egg Roll in a Bowl with Sesame Bok Choy
4
servings5
minutes20
minutes300
kcalIngredients
1 lbs Ground Chicken
2 Tbsp Sesame oil; divided
1 Small Onion, diced
4 Cloves Garlic, minced (keep 1 clove separate)
1 1/3 Tbsp Ginger, fresh grated (keep 1 tsp to the side)
1 Bag Coleslaw Mix (shredded cabbage and carrots)
3 Tbsp Soy sauce (or coconut aminos)
1-2 Tbsp Rice vinegar
1 Lime, juiced
1 Tsp Siracha (optional)
1 Tbsp Extra Virgin Olive Oil
2 Green onions, sliced
1 tsp Red pepper flakes (optional)
3 heads Bok Choy
Directions
- Heat 1 Tbsp of the sesame oil in a skillet over medium heat. Add ground chicken and cook until browned and breaking apart (about 5-7 min).
- Add in onion, 3 cloves of garlic, and 1 Tbsp of ginger, and cook until fragrant.
- Add cabbage mix in with the chicken, onion and garlic mixture. Cook for 5-7 minutes until softened but still crisp.
- Add soy sauce, rice vinegar, and siracha, Stir and cook for another 2-3 minutes.
- Salt and pepper to taste. Serve in a bowl with Bok Choy (noted below).
- Bok Choy
- While these are cooking, in a separate pan, add 1 Tbsp olive oil with 1 clove of garlic and 1 tsp ginger. Cook these until they are fragrant. Add bok choy and cook until it is wilted. Pull from the heat and add red pepper flakes, sesame seeds, and sesame oil.