Summer Roll Bowl Meal Prep (high protein & vegan)

• 份量: 3 servings
• 活動時間: 15 minutes
• 總時間: 25 minutes

食材

150 g Noodles of choice (my fav are the brown rice & millet noodles from Lotus!)

450 g Extra Firm Pressed Tofu (cubed)

2 tsp Coconut Aminos (or soy sauce)

1 cup Edamame (shelled and frozen)

¾ Large Cucumber (cubed)

1 cup Carrot (shredded)

2 cups Purple Cabbage (shredded)

¼ cup Natural Peanut Butter

2 tbsp Soy Sauce

2 tsp Sriracha

1 tbsp Lime Juice (or lemon)

1 tbsp Maple Syrup

Sesame Seeds

Lime Wedges

步驟

Start my pressing your extra firm tofu for a minimum of 30 minutes. You can do this with a kitchen towel and heavy object or with a tofu press! Once the tofu is pressed slice into cubes and pan fry with coconut aminos or soy sauce until lightly golden on each side.

Prepare the rest of the veggies by shredding the carrot and cabbage, and slicing the cucumber.

Steam the edamame for a few minutes until cooked then run under cold water. Cook your noodles of choice then run under cold water.

Prepare the spicy peanut dressing by adding all ingredients to a blender. You can also use a jar and shake the ingredients together.

Assemble your summer roll bowls in 3 separate containers dividing up all the ingredients evenly. Drizzle the sauce over each bowl. I used up the whole spicy peanut sauce for this recipe!

營養

• 每份大小: 1 serve
• 卡路里: 660 kcal
• 總脂肪: 25 g
• 飽和脂肪: 3.5 g
• 不飽和脂肪: 7.8 g
• 鈉: 681 mg
• 總碳水化合物: 73 g
• 膳食纖維: 11 g
• 總糖: 15 g
• 蛋白質: 38 g