Description
This flavorful Egg Roll Bowl combines savory bulk sausage with a crunchy coleslaw mix, enhanced by soy sauce, toasted sesame oil, fresh ginger, garlic, lemon zest, and cilantro for a quick and satisfying breakfast or side dish. Enjoy it on its own or paired with your favorite entrée, served with a touch of hot mustard.
Ingredients
Protein
- 1 pound bulk sausage
Vegetables & Herbs
- 1 (16 ounce) package coleslaw mix
- 1 teaspoon chopped fresh cilantro
Flavorings & Condiments
- ¼ cup soy sauce
- ¼ cup toasted sesame oil
- 1 tablespoon grated ginger
- 1 clove garlic, minced
- 1 tablespoon lemon zest
Instructions
- Prepare Ingredients: Gather all ingredients needed for the recipe to ensure a smooth cooking process.
- Cook Sausage: In a large skillet over medium heat, cook and stir the bulk sausage until it is browned and crumbly, approximately 10 minutes. Drain excess grease from the skillet to keep the dish light and flavorful.
- Add Vegetables and Sauces: Stir the coleslaw mix, soy sauce, toasted sesame oil, grated ginger, and minced garlic into the skillet with the cooked sausage. Continue to cook for about 8 minutes, stirring occasionally, until the coleslaw softens and absorbs the flavors.
- Finish with Lemon and Cilantro: Add the lemon zest and chopped fresh cilantro to the skillet, stirring well to combine. Cook for an additional 2 minutes to allow the flavors to meld perfectly.
- Serve: Remove from heat and serve the egg roll bowl hot, optionally with hot mustard on the side for an extra kick.
Notes
- For a spicier twist, add a pinch of red pepper flakes when cooking the sausage.
- Use low-sodium soy sauce to reduce sodium intake if desired.
- To make this dish vegetarian, substitute the sausage with plant-based sausage alternatives or tofu.
- Serve over rice or quinoa to make it a more filling meal.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
