Chopped Rainbow Salad Bowls with Peanut Sauce || Gracefult Kitchen

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Chopped Rainbow Salad Bowls with Peanut Sauce

Lunch

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.

Ingredients

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

Description

Combine cabbage, mint and basil in a large bowl. Divide the mixture among 4 single-serving lidded containers. Top each with 1/2 cup cooked bulgur and equal parts of red bell pepper, carrots, yellow bell pepper, cucumber, beets and sesame seeds.
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.
Seal the salad containers and refrigerate for up to 4 days. Dress with peanut sauce just before serving.