One Pan 10 minute Egg Roll in a Bowl

This duper super quick One Pan 10 minute Egg Roll in a Bowl’s got everything you need. Protein, colourful veggies, fermented goodness and healthy fats from avocado and coconut oil.  Best part of all is it’ll take you just 10 minutes and one pan to make.  Keeps well for meal prep, lunch on the go and a wrap, sandwich or loaded potato filling.  The veggies give you an incredible dose of Vitamin K and C and so much inflammation fighting goodness which, your body needs to repair and restore.  Hope you enjoy the recipe my lovelies.  The tamari and coconut aminos can be substituted for light or regular soy - just do a total of 5 tablespoons if you’re doing that.

Here’s what you’ll need

Serves: 2 | Prep: 5 mins | Cooking: 5 minutes

Ingredients

Vegetables

1 teaspoon ginger, minced

5 garlic cloves, minced

1 carrot, shredded

2 large handfuls red cabbage, shredded

2 large handfuls purple cabbage, shredded

1 small white onion, finely chopped

250g chicken breast, diced finely

2 tablespoons avocado oil

Sauce

4 tablespoons coconut aminos

2 tablespoons toasted coconut oil

1 teaspoon apple cider vinegar

2 tablespoons tamari

2 tablespoons kewpie sesame dressing (optional)

Step one: Add avocado oil in a wok and heat over medium heat.  Add onions and sauté until soft.  Add ginger and continue to sauté.  Add chicken and 2 tablespoons of the sauce and cook till chicken’s browned.  Add garlic and cook for a few seconds and remaining vegetables and sauce.  Sauté for 2 minutes and serve.