High-Protein Edamame Quinoa Bowls – Fresh Plant-Based Meal Prep

• 1 cup quinoa — dry, any color
• 3 cups edamame — shelled; frozen works well
• 2 small cucumbers — diced
• 1 large red bell pepper — diced
• 1 cup carrots — shredded
• 2 cups red cabbage — thinly sliced
• 4 green onions — sliced
• 2 avocados — sliced; add fresh when serving
• 1 small bunch fresh cilantro — chopped
• 2 tablespoons toasted sesame seeds
• roasted peanuts, cashews, or pumpkin seeds — optional crunch
• 2 tablespoons sesame oil
• 2 tablespoons olive oil
• 3 tablespoons soy sauce or tamari
• 3 tablespoons lime juice — about 2 limes
• 1 tablespoon rice vinegar
• 12 tablespoons maple syrup or honey — to taste
• 2 cloves fresh garlic — minced
• 1 tablespoon fresh ginger — grated
• red pepper flakes or sriracha — to taste

Method

1. 1

   Rinse the quinoa under cold water, then combine with 2 cups water and a pinch of salt in a pot. Bring to a boil, cover, and simmer for 15 minutes. Remove from heat, let sit covered for 5 minutes to steam, then fluff with a fork.

2. 2

   Boil the shelled edamame for 3-4 minutes, or microwave per package instructions. Drain thoroughly and pat dry so they crisp up nicely.

3. 3

   Dice the cucumbers and bell pepper, shred the carrots if not already prepped, thinly slice the red cabbage, and chop the green onions and cilantro.

4. 4

   Whisk together the sesame oil, olive oil, soy sauce or tamari, lime juice, rice vinegar, maple syrup or honey, garlic, ginger, and your choice of heat. Taste and adjust the balance of salty, sweet, and tangy flavors.

5. 5

   While the quinoa is still warm, mix in 2-3 tablespoons of the prepared dressing so it absorbs the flavor from within.

6. 6

   Portion the seasoned quinoa into 4-5 meal prep containers. Top each with edamame, cabbage, cucumbers, bell peppers, carrots, and green onions, then finish with a sprinkle of sesame seeds and cilantro.

7. 7

   Wait to add avocado until just before eating, slicing it fresh to avoid browning. If prepping ahead, toss avocado slices with a little lime juice and wrap tightly.

8. 8

   Store the dressing separately and drizzle it over the bowl right before eating to keep the vegetables crisp and vibrant, then toss and enjoy.