Make good use of crunchy and colorful seasonal produce in 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. Source:, June 2019

Carolyn A. Hodges, R.D.


Salad Bowls
Peanut Sauce


Instructions Checklist
  • 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.


Tip: Bulgur is a quick-cooking whole grain made by parboiling, drying and grinding or cracking wheat berries. To cook bulgur, combine 1 cup bulgur and 1 1/2 cups water in a small saucepan and bring to a boil. Reduce heat to low, cover and simmer until the bulgur is tender and the liquid has been absorbed, 10 to 15 minutes. (Makes 2 cups.)

To make ahead: Refrigerate for up to 4 days.

Nutrition Facts

422 calories; 19 g total fat; 3 g saturated fat; 782 mg sodium. 746 mg potassium; 49.4 g carbohydrates; 12.4 g fiber; 16 g sugar; 14.5 g protein; 11527 IU vitamin a iu; 126 mg vitamin c; 105 mcg folate; 137 mg calcium; 4 mg iron; 93 mg magnesium; 4 g added sugar;

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Rating: 4 stars
Tasty and fresh! Omitted the beets and sesame seeds. More filling than expected but definitely want to add plain grilled chicken next time. It'll be great with the peanut dressing. Read More