Go Back
–+ servings
Servings: 4

Asian-inspired Meal Prep Bowls

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.
Pin Print
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

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, Braggs liquid aminos, or low sodium soy sauce
  • 3/4 cup chicken bone broth
  • red pepper flakes to taste

For the Bowl:

  • 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, Braggs 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:

  • Heat your oil in a large skillet over medium heat. Add the ground meat and cook while mincing until no longer pink.
  • Sprinkle with sea salt, pepper, Arrowroot powder/cornstarch and stir to combine.
  • 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.
  • 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.
  • Remove from heat and cover to keep warm.

To cook the cabbage:

  • Use a clean skillet to heat 1 Tablespoon of your oil.
  • 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.
  • 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:

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