Ingredients
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For the Veggie Filling (makes about 8 cups):
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2 large carrots, shredded
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2 green cabbage leaves, thinly sliced
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1/2 red cabbage, thinly sliced
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1 small purple cabbage, thinly sliced
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1/2 English cucumber, thinly sliced
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1/2 bell pepper, any color, thinly sliced
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1 tsp. gochujang paste (or substitute with your favorite hot sauce)
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1 tbsp. apple cider vinegar
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1 tsp. maple syrup
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1/4 cup water
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1 tbsp. cornstarch dissolved in 1/4 cup water
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Salt and black pepper to taste
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For the Lentil Rice (makes about 4 cups):
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1 cup brown rice (or your preferred whole grain rice), rinsed and drained
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1 cup uncooked lentils
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2 cups vegetable broth
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1 tbsp. soy sauce
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1 tbsp. sesame oil
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1/2 tsp. garlic powder
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1/2 tsp. onion powder
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1/2 tsp. ground cumin
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1/4 tsp. paprika
Directions
Sub-Title: Spicy Fermented Veggies, Crunchy Grapes & Nori Seaweed in a Whole Foods Plant-based Meal Prep
Description: This easy, gluten-free, high-protein, kid-friendly, oil-free, nut-free, and zero waste vegan meal prep bowl combines the bold flavors of Korean BBQ with the goodness of whole foods plant-based living. Perfect for busy weeknights, lunch boxes, or as a satisfying snack anytime!
Ingredients:
For the Veggie Filling (makes about 8 cups):
* 2 large carrots, shredded
* 2 green cabbage leaves, thinly sliced
* 1/2 red cabbage, thinly sliced
* 1 small purple cabbage, thinly sliced
* 1/2 English cucumber, thinly sliced
* 1/2 bell pepper, any color, thinly sliced
* 1 tsp. gochujang paste (or substitute with your favorite hot sauce)
* 1 tbsp. apple cider vinegar
* 1 tsp. maple syrup
* 1/4 cup water
* 1 tbsp. cornstarch dissolved in 1/4 cup water
* Salt and black pepper to taste
For the Lentil Rice (makes about 4 cups):
* 1 cup brown rice (or your preferred whole grain rice), rinsed and drained
* 1 cup uncooked lentils
* 2 cups vegetable broth
* 1 tbsp. soy sauce
* 1 tbsp. sesame oil
* 1/2 tsp. garlic powder
* 1/2 tsp. onion powder
* 1/2 tsp. ground cumin
* 1/4 tsp. paprika
Instructions:
Day 1: Prepare the Veggie Filling
1. In a large mixing bowl, combine all filling ingredients and toss until well coated. Transfer to airtight containers and refrigerate overnight.
Day 2: Cook the Lentil Rice and Assemble the Bowls
1. Drain and rinse the cooked brown rice under cold water until the water runs clear. Set aside.
2. In a medium saucepan, combine the uncooked lentils, vegetable broth, soy sauce, sesame oil, garlic powder, onion powder, cumin, and paprika. Bring to a boil over high heat, then reduce the heat to low and simmer covered for about 20 minutes or until the lentils are tender.
3. Divide the cooked brown rice among four individual serving bowls. Top each with 2-3 tablespoons of the veggie filling, then drizzle with the prepared lentil rice mixture.
Serve immediately and enjoy!
Note: To make this meal more convenient, you can prepare both components ahead of time and store them separately in the fridge or freezer. Simply thaw and reheat when ready to eat.
Steps
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1
Done
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In a large mixing bowl, combine all filling ingredients and toss until well coated. Transfer to airtight containers and refrigerate overnight. |
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2
Done
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Drain and rinse the cooked brown rice under cold water until the water runs clear. Set aside. |
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3
Done
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In a medium saucepan, combine the uncooked lentils, vegetable broth, soy sauce, sesame oil, garlic powder, onion powder, cumin, and paprika. Bring to a boil over high heat, then reduce the heat to low and simmer covered for about 20 minutes or until the lentils are tender. |
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4
Done
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Divide the cooked brown rice among four individual serving bowls. Top each with 2-3 tablespoons of the veggie filling, then drizzle with the prepared lentil rice mixture. |
