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Egg Roll Chik Bowl
Recipes
Egg Roll Chik Bowl
4 servings
30 minutes total

Ingredients

  • 1 (8 oz) package fresh (or frozen) sugar snap peas
  • 1 (8 oz) can pineapple tidbits
  • ½ cup sesame ginger (or teriyaki) sauce
  • 1 (10 oz) bag broccoli slaw
  • 4 frozen buffalo chik patties (or nuggets)
  • 2 ripe Hass avocados
  • ¼ bunch fresh cilantro
  • 1 lime, for wedges
  • 1 cup crunchy Asian noodles

Steps

    1. Preheat oven to 375°F. Chop sugar snap peas. Drain pineapple juice into small bowl, combine juice and sesame ginger sauce, whisk to blend. Toss broccoli slaw with ¼ cup pineapple-sesame mixture; set aside.
    2. Bake chik patties (or nuggets) following package instructions. Halve avocados, remove pits and flesh with spoon, and chop flesh. Remove cilantro leaves from stems and cut lime into wedges.
    3. Divide slaw mixture evenly among serving bowls. Place pineapple tidbits, sugar snap peas, and avocados in individual piles around slaw. Chop chik patties into strips; divide evenly among bowls.
    4. Top center of each bowl with Asian noodles and sprinkle with cilantro leaves. Drizzle each bowl evenly with remaining pineapple-sesame sauce and garnish with lime wedge. Serve.

Amount per ¼ recipe serving: Calories 370, Total Fat 15g, Sat Fat 2.5g, Trans Fat 0g, Chol 0mg, Sodium 1160mg, Total Carb 49g, Fiber 9g, Sugars 20g, Protein 16g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 20%