Looking for a new, super flavorful, bowl to prep? Look no further! Not only are these bowls plant based and gluten free, but they also contain gut healthy foods like kimchi. Plus, they have plenty of nutritious veggies like spinach, carrots, and pickled red onions. They even contain two doses of protein with the tofu and edamame! Not to mention, with the added tamari or coconut aminos to the tofu, your taste buds will be singing. What are you waiting for? Make these for your next prep or a delicious dinner!
Meal Prep
This recipe as it is, is a meal prep recipe – providing eight bowls to eat throughout the week. However, you can always cut the recipe in half if you’re only making this for one or two nights. If you want to use this for prep, but don’t need eight bowls, you can also add extra than what the recipe states for a bowl. For example, the recipe calls for 1 1/2 cooked tofu slices per bowl, but you could do three slices if you need less bowls throughout the week.
What Equipment Do I Need?
For this recipe, you will need a pot to cook the quinoa in and a pan to cook the tofu in. You will also need a cutting board and a knife to slice the onion. You may need a bowl or tupperware container to make and store the red onion in if you’re choosing to pickle it.
Pickled Red Onions
You have a few options for what to do about these pickled red onions. First, if you don’t like onions, you could swap them out for something like red cabbage instead or a different pickled vegetable. Second, as I did, you can pickle a red onion at home instead of buying them already pickled (see recipe on how to do this). Third, you can just buy pickled red onions and fourth, you don’t have to pickle them at all if that isn’t your thing – just leave them as is!
Ingredients
- Extra Firm Tofu
- Tamari or Coconut Aminos
- Quinoa
- Edamame Beans
- Shredded Carrots
- Gluten Free Kimchi
- Avocado
- Pickled or Non Red Onion
- Baby Spinach
- White Wine Vinegar – Only needed if you’re going to pickle your own red onions.
Step-by-Step Bowl Assembly
Substitutions
- Tofu – Instead of tofu, you’re welcome to pan roast some chickpeas with tamari or coconut aminos.
- Quinoa – You can swap this out for a different gluten free grain if you’d prefer – such as rice noodles, brown rice, or white rice.
- Veggies – Feel free to swap out any of the veggies in this recipe or add to the veggies! Chopped red cabbage would also go great in this bowl.
Recipe
Meal Prep Kimchi Bowls
Ingredients
- 2 blocks extra firm tofu
- 1/2 cup tamari or coconut aminos
- 2 1/2 cups dry quinoa
- 2 cups baby spinach
- 2 cups shredded carrots
- 2 cups cooked edamame beans
- 2 cups gluten free kimchi
- 1 large red onion
- white wine vinegar (optional for pickling the onions)
- 4 avocados
Instructions
- Cook quinoa according to package directions.
- While quinoa is cooking, dump out liquid from tofu containers and pat the tofu dry.
- Cut each tofu block into 6 large slices. Place the slices into a pan with extra virgin olive oil and set to medium heat (you can do this in one batch or two depending on the size of your pan).
- After your tofu has cooked for 3 minutes, add tamari or coconut aminos to the pan and cook for another 2 minutes uncovered. After the 2 minutes, flip the tofu and cook the other side for another 3 – 5 minutes. Set the cooked tofu aside.
- While tofu is cooking, slice your red onion. If you want to pickle it, add the slices to a container with white wine vinegar (enough to cover the onion slices) and store them in the fridge.
- To make one bowl: 3/4 – 1 cup quinoa, 1/4 cup shredded carrots, edamame beans, baby spinach, and kimchi, small handful of red onion slices, 1 1/2 slices cooked tofu, 1/2 sliced avocado.
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