Description
A vibrant and nutritious vegan meal prep bowl featuring fluffy quinoa, sautéed spinach, crunchy carrots, and toasted almonds, all seasoned with garlic, ginger, soy sauce, and a hint of lime and sesame oil. Perfect for healthy, make-ahead lunches or dinners.
Ingredients
Scale
Grains and Oils
- 1 cup uncooked quinoa
- 1 tablespoon olive oil
- 1/2 teaspoon toasted sesame oil
Vegetables
- 1 (5 ounce) package fresh baby spinach
- 1 (10 ounce) package French-cut (matchstick) carrots
- 2 cloves garlic, minced
- 1/2 teaspoon fresh ginger, grated
Seasonings and Extras
- 3 tablespoons soy sauce
- 1/3 cup sliced almonds
- 1/2 tablespoon lime juice (or more, to taste)
- Sriracha sauce (optional, to taste)
- Pepper (to taste)
Instructions
- Cook Quinoa: Rinse and cook the quinoa according to package directions until fluffy and tender, which usually takes about 15-17 minutes. Set aside once done.
- Prepare Ingredients: While the quinoa is cooking, mince the garlic and grate the ginger. Measure the soy sauce, olive oil, sesame oil, lime juice, and have the baby spinach, sliced almonds, and matchstick carrots ready.
- Sauté Aromatics: When the quinoa is nearly finished, heat the olive oil in a skillet over medium-high heat. Add the minced garlic and grated ginger, cooking and stirring for about one minute until fragrant but not browned.
- Cook Spinach: Add the fresh baby spinach to the skillet and cook while stirring until the spinach is wilted and tender. Remove the skillet from heat.
- Combine Ingredients: Add the cooked quinoa into the skillet with the spinach mixture. Stir in soy sauce, sliced almonds, matchstick carrots, toasted sesame oil, lime juice, sriracha sauce (if using), and pepper to taste. Toss everything together thoroughly to combine flavors evenly.
- Divide and Serve: Portion the mixture evenly into 4 meal prep containers for convenient grab-and-go meals throughout the week.
Notes
- You can adjust the amount of lime juice and sriracha to customize the flavor and spice level to your liking.
- To save time, prep the garlic and ginger in advance and store in an airtight container in the fridge.
- For added protein, consider stirring in some cooked chickpeas or tofu cubes.
- This dish keeps well refrigerated for up to 4 days, ideal for meal prep.
- Feel free to substitute almonds with other nuts like cashews or walnuts for different textures.