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High Protein Egg Roll Salad Bowl - A Fast, Flavor-Packed Lunch

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Protein: 1 lb (450 g) lean ground turkey, chicken, or pork; or extra-firm tofu (pressed and crumbled)
  • Cabbage mix: 5–6 cups shredded green cabbage or coleslaw mix (with carrots)
  • Aromatics: 1 small onion (diced), 3 cloves garlic (minced), 1 tbsp fresh ginger (grated)
  • Vegetables: 1 red bell pepper (thinly sliced), 1 cup shredded carrots (if not using slaw mix), 2–3 green onions (sliced)
  • Eggs: 2 large eggs, lightly beaten (optional but great for extra protein)
  • Sauce: 3 tbsp low-sodium soy sauce or tamari
  • 1 tbsp rice vinegar
  • 1–2 tsp sesame oil
  • 1–2 tsp sriracha or chili-garlic sauce (adjust to taste)
  • 1–2 tsp honey or a zero-cal sweetener (optional for balance)
  • Cooking fat: 1–2 tsp avocado or olive oil
  • Toppings: Fresh cilantro, toasted sesame seeds, lime wedges, chopped peanuts or cashews (optional)
  • Extras (optional): 1 cup shelled edamame for an extra protein boost, cauliflower rice or cooked jasmine rice if you want it heartier
  • Salt and pepper to taste

Method
 

  1. Mix the sauce. In a small bowl, whisk soy sauce, rice vinegar, sesame oil, sriracha, and honey until smooth. Set aside.
  2. Brown the protein. Heat a large skillet or wok over medium-high. Add oil, then your ground meat or crumbled tofu. Season with a pinch of salt and pepper. Cook, breaking it up, until browned and no longer pink (5–7 minutes). Drain excess liquid if needed.
  3. Build the flavor base. Add onion, garlic, and ginger to the pan. Sauté until fragrant and softened, about 2 minutes. Don’t let the garlic burn.
  4. Add veggies. Stir in cabbage (or slaw mix), bell pepper, and carrots. Toss well. Cook 4–6 minutes, stirring often, until the cabbage is tender but still has some bite.
  5. Scramble the eggs. Push the mixture to one side of the pan. Add a light drizzle of oil if the pan looks dry. Pour in beaten eggs and scramble until just set. Fold into the rest of the mix.
  6. Season and sauce. Pour in the sauce and toss to coat evenly. If using edamame, add it now. Cook 1–2 minutes so the flavors meld. Taste and adjust salt, pepper, or heat.
  7. Finish with freshness. Turn off the heat. Stir in most of the green onions and cilantro, reserving a bit for garnish.
  8. Serve. Spoon into bowls. Top with sesame seeds, extra scallions, a squeeze of lime, and chopped nuts if you like. Serve over cauliflower rice or regular rice for a more filling meal.