New York Metropolis Ballet’s Laine Habony Shares Her Egg Roll in a Bowl Recipe

Laine Habony is always on the lookout for healthy, tasty dinner ideas that she can prepare in advance and heat up at the end of long performance days. Habony—who celebrates a decade as a member of New York City Ballet’s corps this month—has been tweaking this recipe for egg roll in a bowl since she first saw it on Instagram. “I really love miso,” she says of her favorite addition. “It’s something that you buy that stays in the fridge for a long time. I’m always trying to find ways to use it up.” Habony has also replaced soy sauce with coconut aminos, and ground pork with turkey, which she always has in her freezer thanks to her ButcherBox subscription. “Turkey just makes me feel good,” she says. “It’s high in protein and lean.” Habony likes to experiment with different toppings: She particularly loves avocado and Japanese furikake seasoning.

Habony’s basic-yet-flavorful approach to cooking has her seeking out fresh, seasonal ingredients. On days off from NYCB she can usually be found scouring the city’s farmers’ markets. “As dancers, there’s so much stigma around eating and food and bodies,” she says. “I think that got me into asking, ‘How can I cook things that taste good and are super-nutritious?’ I love creating a new dish that I know is beneficial to my health.

Courtesy Habony.

Queen of Condiments

“I love a good condiment,” says Habony. Some of her favorites are Rao’s Truffle Flavored Ketchup (“I have that with my eggs and avocado in the morning,” she says), olive oil, and Dijon or grainy mustard. She also often turns to tahini. “Sometimes I’ll make a tahini miso sauce,” she adds. “It creates a really good dressing.”

Ingredients

2–3 cups mixed vegetables, chopped (Habony likes using Trader Joe’s Cruciferous Crunch Collection, which includes kale, Brussels sprouts, broccoli, and green and red cabbage, to which she often adds snow peas and zucchini.)

1–3 tbsps white miso (Habony prefers Miso Master’s Organic Mellow White Miso.)

2 tbsps sesame oil

splash of rice vinegar

4 tbsps coconut aminos (“I try not to have too much soy, so I go with coconut aminos,” says Habony. “It’s a little sweeter and not as salty as soy sauce, but it has a similar flavor.”)

1 tbsp olive oil

1 lb ground turkey

3–4 garlic cloves, minced or grated

1 tbsp grated fresh ginger

1 bunch scallions, sliced in 1/4-inch pieces

salt and pepper, to taste

white or brown rice, cooked

optional toppings: sliced avocado, sliced cucumber, bean sprouts, lime juice, spicy mayonnaise, furikake, red chili flakes, hot sauce

Instructions

Chop the veggies (if not using a packaged mix), and set aside.

In a small bowl, mix the miso with 1–2 tbsps hot water, and stir until the miso is mostly dissolved.

Stir in the sesame oil, rice vinegar, and coconut aminos, and set aside.

In a large skillet, heat the olive oil over medium heat. Add the ground turkey, garlic, and ginger, breaking up the meat with a spoon or spatula as it cooks.

Once the turkey is browned, mix the vegetables in and cook them for 2–4 minutes, until they’re slightly wilted but still crunchy.

Turn the heat to medium low, and stir in the sauce and sliced scallions. Cook for a few more minutes, until everything is evenly coated in the sauce.

Remove from the heat, and season with salt and pepper to your liking.

Serve over white or brown rice with your choice of toppings



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