Chopped Rainbow Salad Bowls With Peanut Sauce Recipe
Recipe By EatingWell
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.
4.1
16 Rating -
Rate
Vegdiet
20minstotal
20m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Chopped Rainbow Salad Bowls With Peanut Sauce Recipe
- 1 cup Shredded napa or green cabbage
- 1/2 tablespoon Chopped fresh mint
- 1/2 tablespoon Chopped Fresh Basil
- 1/2 cup Cooked bulgur
- 1/4 Red Bell Pepper, Chopped
- 1 Medium carrots, peeled and chopped
- 1/4 Yellow bell pepper, chopped
- 1/4 Medium cucumber, chopped
- 1/4 cup Canned whole beets, chopped
- 1/2 tablespoon Sesame Seeds
- 0.13 cup Smooth Natural Peanut Butter
- 0.06 cup Reduced Sodium Soy Sauce
- 0.06 cup Water
- 1/4 tablespoon Rice vinegar
- 1/4 tablespoon Honey
Nutrition
value
value
530
calories per serving
6 g Fat22 g Protein90 g Carbs23 g FiberOther
Current Totals
- Fat6g
- Protein22g
- Carbs90g
- Fiber23g
MacroNutrients
- Carbs90g
- Protein22g
- Fiber23g
Fats
- Fat6g
Vitamins & Minerals
- Calcium521mg
- Iron13mg
- Vitamin A2543mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B9238mcg
- Vitamin B120mcg
- Vitamin C165mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium272mg
- Manganese5mg
- Phosphorus473mg
- Selenium19mcg
- Zinc4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell