Teriyaki Egg Roll in a Bowl
March 11, 2020
Our original egg roll bowl, made with our No-Soy Teriyaki Sauce and coconut aminos, was such a hit that we decided to make a twin version using our sweet, salty No-Soy Island Teriyaki Sauce. This mouthwatering egg roll in a bowl uses pre-shredded tri-color coleslaw in a bag to make prep and cook time 15 minutes or less.
We added naturally sweet notes from chopped red bell pepper and fresh pineapple chunks, and garnished with garden-fresh scallions and a crunchy pop from chopped peanuts (use macadamias or almonds if you prefer). Ideal for quick weeknight dinners, potluck eaten at the kids' soccer game, or prep-ahead lunch at work, this salty, umami mix of sweet and savory flavors will make this egg roll bowl recipe a definite go-to meal.
Island-Style Teriyaki Egg Roll in a Bowl
Lunch, Dinner, Keto
Enjoy all the delicious, crispy filling of your favorite Chinese takeout appetizer without the carb-heavy wrapper. Crafted with honest, purposeful ingredients like coconut aminos and organic pineapple juice concentrate, our mouthwatering Island Teriyaki adds a tropical twist to this delectable dish.
1 tablespoon Primal Kitchen Avocado Oil
- 1 pound ground pork
- 1 bag tri-color coleslaw
- 1/4 cup chopped red bell pepper
1/4 cup Primal Kitchen No-Soy Island Teriyaki
- 2 green onions, sliced
- 2 tablespoons peanuts, macadamia nuts, or almonds, chopped (for garnish)
- 3 pieces fresh pineapple (for garnish, if desired)
In a large skillet over medium-high heat, add avocado oil. Place ground pork in the skillet, breaking up the large chunks with a wooden spoon or heat-safe spatula.
Cook the pork, stirring frequently and breaking up any larger clumps, until browned (about 4–5 minutes). Remove the pork from the skillet and drain on a paper towel-lined plate.
Dump the coleslaw and chopped red bell pepper into the skillet. Cook for 3–4 minutes, stirring frequently.
Add No-Soy Island Teriyaki to the skillet, stirring until combined. Remove from heat and plate, sprinkling sliced green onions and chopped nuts (we used peanuts) on top of each portion. Garnish with pieces of pineapple, if desired.
Nutritional information calculated using Cronometer.
- Serving Size
- 1 serving
- per serving
- 18 grams
- 30 grams
- 34 grams
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