Rice Bowls are a great make ahead meal that can be changed and adapted in many ways to suit any flavours you like.
INGREDIENTS:
3 cups shredded purple cabbage
1 cup chopped greens (spinach, mixed greens etc)
1 cup shredded carrots
1 cup chopped broccoli
2 cups Brown rice
3 tbsp crushed peanuts
1/4 cup green onion
15 oz chicken (1-2 chicken breast depending on size)
Swap Chicken with: 15 oz pork tenderloin or 16-18 oz shrimp
DIRECTIONS:
Prep all Veggies. If you have a food processor that makes things quick. Or use a grater for Cabbage & Carrots
Cook your protein of choice to the recommended internal temperature of (Chicken 165˚F, Pork 160˚F, Shrimp 165˚F)
Divide items into 6 portions. 1/4 cup of Rice, or 1/3 if you use quinoa.
NUTRITIONAL INFO:
Calories: 372 Fat: 6.2 Protein: 28g
SPICY PEANUT SAUCE: *
2 tsp minced Garlic
1 tsp minced Ginger
1/4 Cup Honey
1/2 Cup Peanut Butter
2/3 Cup Low Sodium Soy Sauce
1 tbsp Sriracha sauce
1 tbsp Apple Cider Vinegar
2 tbsp Rice Vinegar
1 tsp sesame seeds
With Peanut Sauce (2 tbsp):
Calories:456 Fat: 13.6 Protein: 27.1 g