I think this may be my new favorite meal prep! Not only will it have you eating the rainbow with all those different colors and veggies, but it will also have you meeting your protein goals with about 24 grams of protein per bowl. This is a super nutritious and easy meal prep that will have you pressing repeat again and again. Let’s go make it!
Easy to Prep
This recipe is just begging to be your next meal prep for the week. One recipe makes about eight servings so it will have you moving through your week with healthy and delicious vibes the whole time! Not to mention, it’s super simple to make. All you need to do is cook the quinoa, chop some veggies, mix the sauce, and you’re good to go – it’s that easy! You can store this in the fridge in one extra large tupperware or covered bowl, or pre-split it into smaller tupperwares for lunch so you can just grab and go.
Where is All This Protein Coming From?
There are four main sources of protein in this bowl – the quinoa, edamame, peanut sauce, and cashews. If you’re plant-based, it’s always important to have at least two different types of protein in a meal so you can mix-and-match to make complete proteins (ones that can combine to make all nine essential amino acids – the building blocks for protein). This bowl has a leg up in the protein game because it has a base of quinoa and edamame sprinkled in – some of the few plant based complete proteins.
What Equipment Do I Need?
- Large Pot
- Cutting Board & Knife
- Veggie Peeler
- Measuring Cups & Spoons
- Whisk
- Mixing Bowl & Spatula
Ingredients
Bowl
- Quinoa
- Red Bell Peppers
- Carrots
- Vidalia Onion
- Frozen Shelled Edamame
- Shredded Red Cabbage
- Whole Raw Cashews
Peanut Sesame Dressing
- Natural Creamy Peanut Butter
- Warm Water
- Maple Syrup
- Gluten Free Soy Sauce or Tamari
- Sesame Oil
- Lime Juice
- Garlic Clove
Substitutions
- Quinoa – I prefer to keep quinoa as the base in this to add to the protein count. However, if quinoa doesn’t work for you, gluten free rice is an option along with gluten free rice noodles.
- Veggies – I love the colorful veggies in this but if any of them don’t work for you, feel free to swap out as needed.
- Peanut Butter – If you’re not a peanut butter fan, swap it out for almond butter or a different nut butter!
- Maple Syrup – Honey, if you’re not vegan, and agave nectar work as well.
- Cashews – If cashews don’t work for you – no worries! Peanuts or sliced almonds would work too.
Recipe
Tossed Cashew Quinoa Bowl
Ingredients
Bowl
- 3 cups dry quinoa
- 2 red bell peppers
- 2 large carrots
- 1 vidalia onion
- 12 oz frozen shelled edamame
- 8 oz shredded red cabbage
- 2 cups whole raw cashews
Peanut Sesame Dressing
- 3/4 cup natural creamy peanut butter
- 1/2 cup warm water
- 2 tbsp maple syrup
- 3 tbsp gluten free soy sauce or tamari
- 1 tbsp sesame oil
- 2 tbsp lime juice
- 1 garlic clove – pressed
Instructions
- Cook the quinoa according to package directions.
- While the quinoa is cooking, slice the bell peppers and chop the onion.
- Peel the carrots into ribbons.
- Cook the edamame according to package directions.
- Make the sauce by combining the peanut butter and warm water in a small mixing bowl and whisking together. Add the remaining ingredients and mix well.
- Once the quinoa is cooked, add all of the veggies and mix together. Then, pour the peanut sauce over it and mix.
- When you’re ready to eat it, add 1/4 cup of cashews to each serving. Store the quinoa mixture in the fridge when not consuming.
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