Sweetpotato Egg Roll Bowl

Recipe developed by Dawn Jackson (DJ) Blatner for the NC Sweetpotato Commission

This recipe is better than takeout! This SWEETPOTATO EGG ROLL BOWL brings bold takeout flavors into an easy, make-at-home meal. It’s a good reminder that WHEN YOU FLIRT WITH FLAVOR, heart-healthy eating gets a whole lot more exciting.

Why you’ll LOVE this recipe:

🍠 Packed with sweetpotato nutrition

🌈 Lots of colorful veggies

💪 27g PROTEIN per serving

🎉 Flavorful and easy to make

Sweetpotatoes are the ORANGE SUPERFOOD for your heart, packed with:

🧡FIBER to support healthy cholesterol levels

🧡POTASSIUM to support healthy blood pressure

🧡BETA-CAROTENE for antioxidant support

Course: Appetizer

Cuisine: Asian

Servings:

Calories: 321kcal

Ingredients

4 medium 5-inch sweetpotatoes, washed and cut into 1-inch cubes
2 tbsp olive oil divided
2 cloves garlic minced
1 tbsp grated fresh ginger
1 lb lean ground chicken or turkey
1 bag 12-14 ounces coleslaw mix (green cabbage, red cabbage, carrots)
2 tbsp coconut aminos or low-sodium soy sauce
2 green onions chopped
Sriracha hot chili sauce to taste

Instructions

Preheat oven to 400F. Place cubed sweetpotatoes on a baking sheet. Toss with 1 tablespoon olive oil and spread into an even layer. Bake for 25–30 minutes, or until tender and lightly browned. Set aside.
While the sweetpotatoes bake, in a large skillet over medium heat, add the remaining 1 tablespoon olive oil, garlic, ginger, and ground chicken. Cook for about 8 minutes, breaking it apart with a spatula, until fully cooked and no longer pink.
Stir in the coleslaw mix and coconut aminos. Cook for about 5 minutes, stirring occasionally, until the cabbage softens, but still has slight texture. Remove from heat.
Divide roasted sweetpotatoes among 4 bowls. Top with the chicken and veggie mixture. Garnish with green onions and drizzle with sriracha.
Vegetarian Swap: Use 16 ounces of crumbled tempeh instead of ground chicken or turkey.

Notes

Nutrition Facts
Sweetpotato Egg Roll Bowl
Amount per Serving
Calories
321
% Daily Value*
Fat

17
g
26
%
Saturated Fat

3
g
19
%
Trans Fat

0.1
g
Polyunsaturated Fat

4
g
Monounsaturated Fat

8
g
Cholesterol

84
mg
28
%
Sodium

390
mg
17
%
Potassium

299
mg
9
%
Carbohydrates

18
g
6
%
Fiber

1
g
4
%
Sugar

0.2
g
0
%
Protein

24
g
48
%
Vitamin A

143
IU
3
%
Vitamin C

2
mg
2
%
Calcium

36
mg
4
%
Iron

2
mg
11
%
Net Carbohydrates

17
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition