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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: EatingWell.com, June 2019


Recipe Summary

30 mins
30 mins


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

1 container
422 calories; protein 14.5g; carbohydrates 49.4g; dietary fiber 12.4g; sugars 16g; fat 19g; saturated fat 3g; vitamin a iu 11526.8IU; vitamin c 126.5mg; folate 105.4mcg; calcium 137.5mg; iron 4.4mg; magnesium 93mg; potassium 745.6mg; sodium 782mg; thiamin 0.2mg; added sugar 4g.

4 1/2 fat, 4 vegetable, 1 starch, 1/2 other carbohydrate