Rainbow Salad Bowls with Peanut Dressing
Crunchy and colorful seasonal produce add eye appeal to these meal-prep-friendly vegetable bowls. With just 30 minutes of prep, you get four healthy lunches that are ready to grab-and-go. I use quinoa which cooks fast but you could use bulgur, brown rice or buckwheat. Feel free to add chopped cooked chicken, shrimp or tofu for extra protein.
Yields: 4 salad bowls
Ingredients:
Salad Bowls
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4 cups shredded napa or green cabbage (you can purchase bagged shredded cabbage)
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2 tablespoons chopped fresh mint
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2 tablespoons chopped fresh basil
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2 cups cooked quinoa
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1 red bell pepper, chopped
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4 medium carrots, peeled and chopped
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1 yellow bell pepper, chopped
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1 medium cucumber, chopped
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1 cup canned or refrigerated whole beets, chopped
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2 tablespoons sesame seeds
Peanut Sauce
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½ cup smooth natural peanut butter
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¼ cup reduced-sodium soy sauce
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¼ cup water
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1 tablespoon rice vinegar
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1 tablespoon honey
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1 tsp. minced garlic
Directions
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Combine cabbage, mint and basil in a large bowl. Divide the mixture among 4 single-serving lidded containers.
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Top each with 1/2 cup cooked quinoa and equal parts of red bell pepper, carrots, yellow bell pepper, cucumber, beets and sesame seeds.
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Whisk peanut butter, soy sauce, water, vinegar, honey, and garlic in a small bowl. Divide the peanut sauce among 4 small lidded containers and refrigerate.
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Seal the salad containers and refrigerate for up to 4 days. Dress with peanut sauce just before serving.