-
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 seeds
-
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
Chopped Rainbow Salad Bowls with Peanut Sauce
Make good use of crunchy and colorful seasonal produce with these meal-prep-friendly vegetable bowls. With just 30 minutes of prep, you get four healthy lunches that are ready to grab and go. We use bulgur, which cooks faster and is higher in fiber than brown rice, but you could swap in quinoa or any hearty whole grain. Feel free to add chopped cooked chicken, shrimp or tofu for extra protein.
Nutrition Information
225
Calories
45g
Carbohydrates
27g
Protein
406mg
Potassium
7g
Fiber
2g
Sugar
You May Also Like
Chicken Club Wraps
Whole-wheat tortillas provide a tasty twist in this quick grilled chicken breast recipe, which combi...
Broccoli Melts
These broccoli-cheese melts combine crisp-tender broccoli with a layer of melted cheese inside two c...
The Only High Protein Mason Jar Salad Formula You Need
Mason jar salads make for a convenient lunch that can easily be taken on the go or enjoyed at home. ...