Rainbow Salad Bowls with Peanut Dressing

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
  • 4 cups shredded napa or green cabbage (you can purchase bagged shredded cabbage)
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh basil
  • 2 cups cooked quinoa
  • 1 red bell pepper, chopped
  • 4 medium carrots, peeled and chopped
  • 1 yellow bell pepper, chopped
  • 1 medium cucumber, chopped
  • 1 cup canned or refrigerated whole beets, chopped
  • 2 tablespoons sesame seeds
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 tsp. minced garlic
Directions
  1. Combine cabbage, mint and basil in a large bowl. Divide the mixture among 4 single-serving lidded containers.
  2. Top each with 1/2 cup cooked quinoa and equal parts of red bell pepper, carrots, yellow bell pepper, cucumber, beets and sesame seeds.
  3. 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.
  4. Seal the salad containers and refrigerate for up to 4 days. Dress with peanut sauce just before serving.