Meal Prep Idea – Veggie Power Bowl with Thai Peanut Sauce
As Andrew transitioned to a plant-based lifestyle, one of his biggest concerns was always: HOW AM I GOING TO STAY FULL EATING ONLY PLANTS? Although he enjoyed what I was making, it wasn’t enough food for him. This became even more of a concern as he thought about his lunches during the week. His goal was to create a set of filling lunches that wouldn’t take hours on end to put together. He needed a more filling meal prep idea.
Enter, the Veggie Thai Peanut Power Bowl. This dish has soared to the top of the charts as his favorite plant-based lunch. This bowl will:
- Keep you full
- Taste delicious
- Save you time and money
- Help your mind and body to feel FRICKIN’ AMAZING
The recipe below is organized in bulk, assuming that you will be meal prepping 4-5 lunches for your week.
Makes 4-5 large lunch bowls
– 2 cups quinoa
– 6 cups raw spinach
– 6 cups raw kale
– 4 sweet potatoes
– 1 bag/box of chopped mushrooms
– 2 blocks of extra firm tofu
– 3 Tbsp. chopped or minced garlic
– 1/4 cup of soy sauce (or alternative)
– 2 tsps sesame oil
– 1 cup peanut butter
– 3 Tbsp. minced ginger
– 1/4 cup lime juice
– 3 Tbsp. soy sauce (or alternative)
– 2 Tbsp. chili sauce
– 2 Tbsp. maple syrup (or agave)
– Water (added for preferred consistency)
*Most of the sauce ingredient quantities are estimations. I encourage you to adjust any of these to your own taste.
Create the Bowls
- Marinate and cook tofu. Let tofu dry, then slice into cubes. Mix soy sauce, garlic and sesame oil together. Toss the tofu cubes into the mixture and let soak for at least 20 minutes. Once marination is complete, cook tofu in a pan until each side is a little brown and toasty. If you’re new to preparing tofu, check out Prepping and Cooking Tofu.
- Cook quinoa. Follow the specific directions on your quinoa packaging. If you don’t have directions, put 4 cups of water and 2 cups of quinoa in a saucepan. Bring to boil. Once boiling, reduce heat to low and cover saucepan with lid. Maintain simmer for 30 minutes or until all water has been absorbed.
- Boil sweet potatoes. Chop sweet potatoes into small cubes (I keep the skin on since they are packed with nutrients, but feel free to remove skin if preferred). Place cubed sweet potatoes in a large pot and fill with water so the water is covering the potatoes. Place lid on and bring pot to boil. Once boiling, reduce heat to low and simmer for 12-15 minutes or until sweet potatoes are fork tender.
- Assemble! I recommend having 4-5 large food storage containers to use for this. To prevent sogginess, I put all of the ‘dry’ ingredients in the large containers first, and then add in the rest of the ingredients in the morning before heading to work. Assemble each bowl with a layer of: spinach, kale, mushrooms, and quinoa. Store sweet potatoes and tofu in separate containers.
FOR THE SAUCE
- Shake it up! In a salad dressing shaker (I highly recommend purchasing one of these), mix all ingredients together and shake vigorously. You can easily add more of any one of these ingredients and it’s still guaranteed to be delicious. So feel free to wing it if you please. If you don’t have a dressing shaker, you can use a fork, blender or one of those Ninja things.
- Add water for consistency. Taste the dressing and add water for your level of preferred consistency. I typically prefer the sauce to be around salad dressing consistency.
Before you head out the door in the morning, throw some sweet potatoes and tofu into your bowl. And oh yea, don’t forget to bring your lime peanut sauce with you! When you’re ready to consume your masterpiece, pour lime peanut sauce over top, close your container lid and shake, shake, shake! After a few shakes, all of the veggies should be jumbled and sufficiently saturated with peanuty goodness.