Vegan Egg Roll Bowl

A weeknight plant-based meal you’ll want to make again and again! 

Ingredients

For the Sauté:

• 2 tablespoons olive oil
• 3 cloves garlic, grated
• 1 knob of ginger, peeled and grated (a microplane works great!)
• 4 cups shredded cabbage
• 2 cups shredded carrots
• 2 scallions, chopped (whites for sauté, greens for garnish)
• 1 tablespoon sesame oil

For Serving:

• 2 cups cooked white rice (or as desired)
• Crispy wontons, for garnish
• Sesame seeds, for garnish
• Sriracha sauce, for garnish

Instructions

1. Add olive oil, grated garlic, and ginger to a large skillet. Cook over medium heat until fragrant.
2. Stir in shredded cabbage, shredded carrot, and scallion whites. Sauté for about 10 minutes, or until the vegetables are wilted and tender.
3. Mix in sesame oil and scallion greens. Then reduce heat.
4. Serve the sautéed vegetables over warm white rice. Garnish with crispy wontons, sesame seeds, and a good squeeze of sriracha sauce.