Asian-inspired Meal Prep Bowls

Asian-inspired Meal Prep Bowls

Looking for a healthy, flavorful, and convenient meal prep solution that’s perfect for busy weeks? Our Asian-Inspired Meal Prep Bowls are packed with protein-rich ground chicken, fiber-rich Chinese cabbage, and vitamin-rich cauliflower rice, these bowls are a nutrient powerhouse.

But it’s not just about the nutrition – these bowls are also ridiculously delicious! The combination of sweet and savory flavors, crunchy textures, and aromatic garlic will leave you craving more. 

Plus, it’s made with wholesome ingredients that you’ve carefully chosen yourself and is easily customizable to suit your personal dietary needs.

Why You’ll Love These Bowls:

• High in Protein: With 30+ grams of protein per serving, these bowls will keep you full and satisfied for hours.
• High in gut-friendly Fiber.
• Low in Carbs: Cauliflower rice is a great low-carb alternative to traditional rice, making these bowls perfect for those looking to reduce carbs.
• Rich in Vitamins and Minerals: Chinese cabbage is an excellent source of vitamins A, C, and K, while cauliflower rice is high in vitamin C and fiber.
• Meal Prep Friendly: These bowls are perfect for meal prep, as they can be refrigerated for up to 3 days and reheated as needed.

Rachel’s Tips:

Cabbage was on sale at my local grocery store last week, so I’ve been including it in a lot of different meals. It has been fun experimenting with new recipes and simple ideas using cabbage.

My weekly meal planning is completely decided by whatever I find ON SALE. This way, we’re always consuming an abundance of fresh produce while keeping our family budget in check.

Cabbage is a very underrated vegetable.

It’s very LOW in calories, HIGH in nutrients and fiber. Definitely, a vegetable that we could all be eating more of!

In terms of price per cup, a report by the Department of Agriculture (USDA) has shown cabbage to be the second most economical vegetable in terms of price per edible cup. Yes! Grab some fresh cabbage next time you’re out & about!

Many people don’t know what a powerhouse of a food cabbage really is. I’ve been eating it on the regular for the past 15 years – adding it  to soups, roasted, and shredded into recipes like this

I’m pretty obsessed – so here’s your gentle nudge to eat more cabbage.

How to make cauliflower rice:

You can use precut cauliflower rice to make this even quicker! This can be found almost everywhere these days. Often in the deli area as a “freshly chopped” version or in the freezer section at the grocery store.

My 2 favorites are Trader Joe’s brand and the big frozen bags found at Costco.

1 head of cauliflower is equal to about 4 cups of cauliflower rice.

OR – simply make your own cauliflower “rice” using a large head of cauliflower broken into florets.

Place cauliflower florets into a food processor and lightly pulse until broken into rice-sized pieces. Do not over-pulse, or you’ll just have mush.

4 servings

Ingredients:

For the chicken:

• 2 tsps avocado oil or oil of your choice
• 1 1/2 lbs ground chicken, turkey, or beef
• sea salt and black pepper, to taste
• 1 Tbsp Arrowroot powder/cornstarch
• 3 fresh garlic cloves, minced
• 2 Tbsps raw honey or pure maple syrup
• 1/4 cup coconut aminos, tamari, Bragg’s liquid aminos, or low-sodium soy sauce
• 3/4 cup chicken bone broth
• red pepper flakes to taste

For the bowls:

• 2 Tbsps avocado oil, or oil of choice, divided
• 2 fresh garlic cloves, minced
• red pepper flakes to taste
• 1 large Chinese cabbage quartered, cored, and chopped 
• 1 large carrot, julienne
• 2 Tbsps coconut aminos, tamari, Bragg’s liquid aminos, or low-sodium soy sauce
• 4 cups cauliflower rice
• sea salt and pepper, to taste
• toasted sesame seeds

Instructions:

To cook the ground meat:

1. Heat your oil in a large skillet over medium heat. Add the ground meat and cook while mincing until no longer pink.
2. Sprinkle with sea salt, pepper, Arrowroot powder/cornstarch and stir to combine.
3. Add the garlic and cook, stirring continuously for 1 minute. At this point the meat should start to brown. Keep an eye on and stir frequently so it crisps up but doesn’t burn.
4. In a small bowl add the honey, coconut aminos, broth and red pepper flakes. Whisk until combined, then pour over chicken. Cook, while stirring occasionally until the sauce is bubbly and thick, around 5 minutes.
5. Remove from heat and cover to keep warm.

To cook the cabbage:

1. Use a clean skillet to heat 1 Tablespoon of your oil.
2. Add the garlic and pepper flakes then cook for 30 seconds. Stir in the shredded cabbage and carrots, then saute, stirring frequently, for 2-3 minutes until the cabbage begins to wilt.
3. Pour in the coconut aminos, then cover and cook for 2-3 minutes more. Set the cooked cabbage aside on a plate.

To cook the cauliflower rice:

1. Use the same skillet you just used to heat the remaining Tablespoon of oil.
2. Add the cauliflower rice and season with sea salt and pepper. Cook for 5-7 minutes, stirring occasionally. 
3. To assemble your bowls, divide the cauliflower equally amongst four serving bowls.
4. Add your honey garlic chicken and sauteed Chinese cabbage to each bowl.
5. Sprinkle with sesame seeds.

Enjoy! <3 Rachel