Ingredients
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For the base:
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Large handful fresh spinach leaves
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Cooked brown rice, quinoa, or cauliflower rice (approximately 1 cup per serving)
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Shredded butternut squash (optional)
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For the dressing:
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1/4 cup plain unsweetened non-dairy milk (such as almond milk, soy milk, or cashew milk)
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1 tablespoon apple cider vinegar
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1 teaspoon honey
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1/2 teaspoon sea salt flakes
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Pinch of black pepper
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Optional: 1 clove garlic minced (for additional flavor)
Directions
Subtitle: A Budget-Friendly, Kid-Friendly, Gluten-Free, Whole Foods Plant-Based Meal Prep Idea!
Description: This delicious and nutritious meal combines the classic flavors of Hawaiian poke bowls with your favorite vegetables, grains, and sauces. It’s perfect for meal prep, family gatherings, and satisfying those late-night cravings!
Difficulty: Easy
Servings: Makes 4 large bowls or 8 small bowls
Ingredients:
For the base:
Large handful fresh spinach leaves
Cooked brown rice, quinoa, or cauliflower rice (approximately 1 cup per serving)
Shredded butternut squash (optional)
For the dressing:
1/4 cup plain unsweetened non-dairy milk (such as almond milk, soy milk, or cashew milk)
1 tablespoon apple cider vinegar
1 teaspoon honey
1/2 teaspoon sea salt flakes
Pinch of black pepper
Optional: 1 clove garlic minced (for additional flavor)
Instructions:
Step 1: Cook the desired amount of brown rice, quinoa, or cauliflower rice according to package directions. Set aside.
Step 2: If using shredded butternut squash, microwave for 5 minutes until tender. Alternatively, roast in the oven at 400°F for about 15 minutes. Set aside.
Step 3: In a mixing bowl, whisk together the non-dairy milk, apple cider vinegar, honey, sea salt, and black pepper. Add the optional garlic if desired. Taste and adjust seasonings accordingly.
Step 4: Divide the cooked rice among four storage containers or large resealable bags. Top each container with a handful of spinach leaves.
Step 5: For each serving, scoop out a portion of rice, place on top of the spinach, and mound with the following vegetables:
Additional raw or steamed vegetables such as carrots, bell peppers, broccoli, green beans, etc.
Sliced avocado (optional)
Roasted chickpeas or edamame (optional)
Tahini drizzle or sriracha sauce for added protein and flavor (optional)
Note: The exact combination of vegetables and sauces can vary depending on personal preferences. Experiment with different ingredients and combinations to find your favorite!
Steps
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1
Done
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Step 1: Cook the desired amount of brown rice, quinoa, or cauliflower rice according to package directions. Set aside. |
|
2
Done
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Step 2: If using shredded butternut squash, microwave for 5 minutes until tender. Alternatively, roast in the oven at 400°F for about 15 minutes. Set aside. |
|
3
Done
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Step 3: In a mixing bowl, whisk together the non-dairy milk, apple cider vinegar, honey, sea salt, and black pepper. Add the optional garlic if desired. Taste and adjust seasonings accordingly. |
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4
Done
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Step 4: Divide the cooked rice among four storage containers or large resealable bags. Top each container with a handful of spinach leaves. |
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5
Done
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Step 5: For each serving, scoop out a portion of rice, place on top of the spinach, and mound with the following vegetables: |
