Name: Chopped Rainbow Salad Bowls with Peanut Sauce
Prep time: 30 min
Total time: 30 min
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; 0.5 cup smooth natural peanut butter; 0.25 cup reduced-sodium soy sauce; 0.25 cup water; 1 tablespoon rice vinegar; 1 tablespoon honey; 1 clove garlic, minced

Chopped Rainbow Salad Bowls with Peanut Sauce

3.8

(6)

6 Reviews

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.

Carolyn Hodges, M.S., RDN

Updated on July 9, 2019

Chopped Rainbow Salad Bowls with Peanut Sauce

Prep Time:

30 mins

Total Time:

30 mins

Servings:

Yield:

4 containers

Nutrition Profile:

Dairy-Free Egg Free Healthy Aging Healthy Immunity High Fiber High-Protein Low-Calorie Vegetarian

Jump to Nutrition Facts

Ingredients

Salad Bowls

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

Peanut Sauce

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

Directions

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.

Tips

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 (per serving)

422	Calories
19g	Fat
49g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 container
Calories 422
% Daily Value *
Total Carbohydrate 49g	18%
Dietary Fiber 12g	44%
Total Sugars 16g
Added Sugars 4g	8%
Protein 15g	29%
Total Fat 19g	24%
Saturated Fat 3g	15%
Vitamin A 11527IU	231%
Vitamin C 127mg	141%
Folate 105mcg	26%
Sodium 782mg	34%
Calcium 138mg	11%
Iron 4mg	24%
Magnesium 93mg	22%
Potassium 746mg	16%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.