Meal Prep Asian Bowls
I meal prep on Sundays, I find that when I make and have portioned meals ready for the week I am able to stay in track with healthy eating and feel more in control in general.
I make a few of these Asian bowls each week, they’re loaded with vegetables and ground chicken, I store them in individual lidded containers for easy grab and go during the week.
I use one pound of ground chicken for 2 portions
I use one bunch of diced scallions and a few slices of ginger knob diced up fine
I didn’t have fresh spinach so today I used 1/2 bag of frozen cut spinach, thawed
Minced garlic is a must, 2 teaspoons for me, but feel free to use more/less
I steamed 2 cups diced broccoli and the the spinach in the microwave, and diced up 1/2 a small savoy cabbage and a small container of mushrooms. I have made this using bagged shredded cabbage also.
Heat a large skillet to medium high heat and add 2 tablespoons of any high heat oil
Sauté the scallions, garlic and ginger for a few minutes
Add the ground chicken and cook thoroughly with the scallion, garlic and ginger
When cooked I divide evenly in two containers
Return skillet to heat and cook the shredded cabbage, mushrooms, spinach and broccoli
I like to add a few tablespoons of crushed red peppers for a little kick
Coconut aminos or soy sauce and toasted sesame seeds are a must!
divide the vegetable mixture amongst the bowls and store in fridge for up to 4 days.
Meal Prep Asian Bowls
Recipe details
- 2 Bowls
- Prep time: 30 Minutes Cook time: 15 Minutes Total time: 45 min
Comments
Share your thoughts, or ask a question!