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Egg Roll in a Bowl Meal Prep Recipe

January 10, 2020

Egg Roll in a Bowl Meal Prep Recipe


  • 1 tablespoon sesame oil
  •  1 cup red onion — diced
  •  2 garlic cloves — minced
  •  2 tablespoons fresh ginger — minced
  •  1 lb heritage breed ground pork
  •  2 tablespoons hot sauce — I used Frank’s
  •  12 oz 340g coleslaw bag
  •  3 tablespoons liquid soy seasoning — or coconut aminos for Whole30/paleo or Tamari for gluten-free option)
  •  Green onions for garnishing — sliced
  •  1 tablespoon olive oil
  •  2 garlic cloves — minced
  •  1 bunch of kale — chopped
  •  ¼ cup homemade mayo
  •  1 tablespoon hot sauce — Frank’s work
  •  1/8 teaspoon garlic clove — minced
  •  Salt and black pepper to taste


  1. In a large skillet, heat sesame oil over medium-high heat.
  2. Add red onions and sauté for about 4 minutes. Then, add garlic and ginger and sauté for about a minute, until fragrant is released.
  3. Add ground beef and season with salt and black pepper. Cook and break it up with a spatula, until it is cooked through and no longer pink. It’s about 7 minutes.
  4. Add hot sauce and mix well to combine.
  5. Reduce heat to medium. Add the coleslaw mix and liquid soy seasoning. Stir well and cover the skillet. Cook for about 3-5 minutes, until it’s tender. Set aside.
  6. Meanwhile, in a small bowl whisk together all the ingredients for the hot mayo sauce.
  7. Place an even amount of egg roll into 4 different glass containers.
  8. In the same skillet, add olive oil over medium-low heat. Add garlic and sauté for 30 seconds. Add kale and stir until wilted. Place kale in the meal-prep bowls too. Drizzle the sauce over the egg roll bowls. Enjoy!

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