Make great use of crunchy, colorful seasonal veggies in these meal prep-friendly vegetable bowls. You'll get four ready-to-eat, healthy lunches from just thirty minutes of prep time.
We opt for bulgur because it cooks quicker than quinoa (or any hearty whole grain), but feel free to use those too. Because bulgur contains more fiber than brown rice, it also helps to fill you up and keep you fuller longer. You can add even more protein by chopping up cooked chicken, shrimp or tofu.
Salad Bowl – 4 cups shredded napa or green cabbage – 2 tablespoons chopped fresh mint – 2 tablespoons chopped fresh basil – 2 cups cooked bulgur (see Tip) – 1 red bell pepper, chopped – 4 medium carrots, peeled and chopped – 1 yellow bell pepper, chopped – 1 medium cucumber, chopped – 1 cup canned whole beets, chopped – 2 tablespoons sesame seed
Peanut Sauce – ½ cup smooth natural peanut butter – ¼ cup reduced-sodium soy sauce – ¼ cup water – 1 tablespoon rice vinegar – 1 tablespoon honey – 1 clove garlic, minced
In a large bowl, combine the cabbage, basil and mint. Divide the mixture among four single-serving lidded containers. Top each with equal amounts of the red, yellow and green bell peppers, cucumbers, beets and sesame seeds, in addition to 1/2 cup cooked bulgur.
In a small bowl, whisk together peanut butter, soy sauce, vinegar, honey, water, and garlic. Divide the peanut sauce among four small containers with lids and refrigerate.
For up to four days, the salad containers may be sealed and refrigerated. Toss with the peanut sauce just before serving.
Make ahead: Refrigerate for up to 4 days.