Ground Turkey Deconstructed Eggroll Bowls

When it comes to getting my eggroll fix, it is a little hard to find good substitutes that are also gluten-free, especially when it comes to Asian and Asian-inspired sauces. Everything contains soy sauce which contains wheat. But through my kitchen magic of "try everything and see what sticks," I have managed to create easy eggroll-inspired rice bowls that are filling, cheap, easy to make and best of all, gluten-free. (Oh and while not mentioned in the recipe below, if you fry up bits of corn tortillas and sprinkle them on top, it mimics the fried wrappers which I have yet to find gluten-free versions of locally. Definitely try it at least once!)

Ground Turkey Deconstructed Eggroll Bowls

Ingredients

1 cup dried brown rice

2 cups water

1 pound ground turkey sausage

1/4-1/2 cup liquid aminos

1/4-1/2 cup Worcestershire sauce

1/4 cup water

2 tsp each garlic powder, onion powder, ground ginger

1 tsp crushed red pepper flakes

1 small onion chopped

1 package tri-color cole slaw mix

Sweet Baby Ray's Sweet 'n Spicy Barbecue Sauce

Steps

Bring brown rice and water to boil, cover and reduce heat to low and cook 45-50 minutes or until water is absorbed.

Break up sausage in a bowl or bag. Mix aminos, Worcestershire sauce, water, garlic powder, onion powder, ginger and pepper flakes together and pour over sausage. Using a spoon or through the bag, mix the marinade into meat. Let sit 30 minutes.

Cook sausage with chopped onions until most of the marinade has cooked down/out. Add slaw mix and stir to combine. Cook until slaw is just cooked through.

Serve over brown rice and top with Sweet Baby Ray's.

Serves 4

Enjoy and until next time, my lovelies,

-M

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