Meal Prep Power Bowls with Garlic Chicken and Miso Dressing
These power bowls are about to become your new favorite lunch. We’re talking saucy garlic ginger chicken, fiber-rich brown rice, creamy avocado, roasted cashews, crunchy veggies and a herby salad drizzled with a tangy sesame miso vinaigrette. It’s savory, fresh, high-protein and every single bite is a flavor explosion. Whether you’re meal prepping lunches, need an easy dinner for busy weeknights or are feeding a crowd who wants to build their own power bowl, this recipe is endlessly customizable and always satisfying.
I cannot shut up.
About how much inspo I got from the food blogging conference I just went to in Atlanta. One of our lunches was a DIY power bowl situation featuring Amylu chicken products like chicken sausage, seasoned ground chicken and chicken meatballs. It was one of my favorite meals of the entire trip because if you know me, you know I luuuurve a bowl.
Hearty whole grain + seasoned lean protein + veggies + sauce? That’s my ideal meal sitch, y’all. So naturally, I came home and replicated it. 🤘🏼 My power bowls feature easy and flavorful garlic ground chicken, veggies, lots of fresh herbs, avocado, cashews and miso vinaigrette. Flavor. Explosion.
I love meals like this:
- as a family dinner that my girls love
- as a way to feed a crowd, where everyone can customize their own bowl
- as an easy meal prep lunch for my husband and me
This recipe is wildly versatile, and you can choose your journey based on your bowl favorites.
One thing though: do not skimp on the fresh herbs. I’m begging you to do a combo of green onions, mint, basil and cilantro. I like to mix them up salad-style and drizzle with miso dressing, WOOF. So good. I’m a big, big fan of the honey-garlicky-gingery chicken recipe I created for these power bowls, but in a pinch, all the Amylu ground chicken varieties are such a clutch shortcut.
And as someone who traditionally despises the idea of eating the same thing every day… these meal prep power bowls are very much an exception 😉
What Ingredients You’ll Need To Make these Power Bowls:
- I like the nutty flavor and chewy texture of brown rice, but you can use whatever grain or grain-alternative you have in the pantry. Jasmine rice, quinoa, farro or cauliflower rice would all work.
- Garlic ginger chicken is the protein for these power bowls and you’ll need one full batch. It’s made with ground chicken, salt & pepper, garlic, ginger, honey, coconut aminos, toasted sesame oil, sriracha and Thai basil.
- Miso vinaigrette ties the whole power bowl together. Drizzle it all over the rice, veggies and especially the fresh herbs. It’s made with white miso paste, lime juice, mirin, ginger, garlic and toasted sesame oil.
- Healthy fats: avocados add creamy richness, and roasted cashews add crunch. I like to cube the avocado, spritz it with lime juice and season it with a pinch of salt before adding it to the bowls.
- Fresh herbs: a big mix of green onions, mint, Thai basil and cilantro in a little herb salad makes these healthy power bowls taste SO fresh. Do not skip this step!
- Fresh vegetables: I use shredded carrots, sliced Persian cucumbers, and mini peppers for a variety of colorful veggies, but you can absolutely make these your own with cabbage, snap peas, cauliflower, summer squash, or whatever you have.
How to Make These Chicken Power Bowls:
Start with the brown rice since it takes the longest. Rinse the rice well in a fine mesh sieve, then add it to a saucepan with water and a big pinch of salt. Bring to a boil, reduce to a simmer, and cover to let it cook for 35 minutes. Turn off the heat and let it sit, still covered, for 10 minutes before fluffing with a fork.
Next, make the garlic ginger chicken. Brown the ground chicken in a skillet, add the garlic and ginger, then pour in that sticky-sweet sauce. Let it simmer until glossy and caramelized in spots, then stir in the Thai basil.
Blend up the miso vinaigrette ingredients until smooth and creamy: mirin, lime juice, white miso paste, sugar, avocado oil, garlic, ginger, toasted sesame oil, red pepper flakes and sea salt. Taste and adjust if needed.
Prep the fresh ingredients while everything cools slightly. Cube the avocado and spritz it with lime juice and salt. Thinly slice the cucumbers and mini peppers, chop the cashews, and toss the green onions, mint, Thai basil and cilantro together.
Layer the brown rice, garlic ginger chicken, avocado, cucumbers, carrots, peppers, herbs and cashews in a bowl. Drizzle the balanced bowl with miso vinaigrette, making sure to hit the herb salad and veggies especially. Finish with sesame seeds, sriracha mayo, extra cashews or a squeeze of lime if desired.
Serve right away or divide everything into meal prep containers and you’ll have a healthy meal ready to go for the week.
FAQs
Yes, that’s the idea! Cook the chicken and rice, chop the veggies, then divide everything into individual containers and store in the refrigerator for up to 4 days. Wait to add the avocado until you’re ready to eat so it stays fresh, but the dressing can go on early since it soaks into the veggies, herbs, and rice in a good way.
Store it in an airtight container or jar in the fridge for up to a week. Give it a good shake or stir before using since it can separate a bit.
Cucumbers, shredded carrots, cabbage, bell peppers, snap peas, radishes, roasted broccoli, sweet potatoes and greens would all be great. This is one of those meal prep ideas you can change based on what you already have.
This recipe is super versatile. Grilled shrimp, salmon, rotisserie chicken, or another ground meat would all be delicious swapped in for the garlic ginger chicken. If you’re in a pinch for time, I’m a big fan of Amylu ground chicken varieties as a shortcut.
Totally. Swap the ground chicken for crispy tofu, TVP, edamame, chickpeas, lentils, beans or your favorite plant-based protein and you’ve got buddha bowls for the week.
VOILA. Saucy bowl heaven.
If you try and like this recipe please don’t forget to leave a comment and star rating down below! For more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, TikTok, Facebook, or Youtube – I love connecting with you all there!
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Meal Prep Power Bowls Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 power bowls 1x
- Category: Meal Prep
- Method: Chop + Assemble, Stovetop
- Cuisine: American, Asian-inspired
- Diet: Dairy-Free
Description
These power bowls are easy to make ahead and packed with flavor in every bite. Garlic ginger chicken, brown rice, avocado, crunchy veggies, cashews and a herby salad, all drizzled with a sesame miso vinaigrette.
Ingredients
Power Bowls
- 1 batch garlic ginger chicken
- 1 1/2 cups brown rice, uncooked
- big pinch of salt
- 2 avocados, cubed
- 1 lime
- 1 cup shredded carrots
- 4 Persian cucumbers, thinly sliced
- 6–8 mini peppers, sliced
- 2–3 cups fresh herbs, chopped – green onions, mint, Thai basil and cilantro
- 1/2 cup roasted cashews, roughly chopped
- miso vinaigrette (recipe follows)
- for serving: sriracha mayo, sesame seeds, lime wedges
Miso Vinaigrette
- 2 tablespoons mirin
- 2 tablespoons lime juice
- 1 tablespoon white miso paste
- 2 teaspoons sugar (or honey or maple syrup)
- 1/4 cup avocado oil
- 1 clove garlic, grated or 1 teaspoon garlic paste
- 1/2-inch knob ginger, grated or 1 teaspoon ginger paste
- 1 teaspoon toasted sesame oil
- pinch red pepper flakes
- 1/8 teaspoon fine sea salt
Instructions
- Vinaigrette: In a small blender cup or food processor, combine the vinaigrette ingredients and blend until smooth and creamy.
- Rice: In a fine mesh sieve, rinse 1 ½ cups brown rice until the water runs clear. Place rice, 2 ¾ cup water and a big pinch of salt in a saucepan. Bring to a boil and reduce to a simmer, cover and cook for 35 minutes. Without taking the lid off, turn off the heat and let the rice sit for 10 minutes. Remove lid and fluff with a fork.
- Chicken: prep this garlic ginger chicken.
- Veggie prep: cube the avocados and spritz with lime juice and season with salt. Thinly slice the cucumbers and mini peppers. Toss the fresh herbs together to make a lil herb salad sitch. Chop the cashews.
- Assembly: layer together brown rice, garlic ginger chicken, avocado, veggies, herb salad and roasted cashews. Drizzle the entire bowl, but especially the herb salad and veggies, with the miso vinaigrette. Add any extras you love like sesame seeds, sriracha mayo or squeeze of lime.
WHAT A DELIGHT. Power bowl-ing at its very finest, friends.
Notes
Use whatever grain or grain alternative you like – jasmine rice, quinoa, farro, cauliflower rice, all delicious!
Refer to above blog post for step-by-step photos, ingredient information and answers to frequently asked questions.
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Nutrition
- Serving Size: 3/4 cup cooked brown rice + 4oz chicken + heaping 1 cup veggies + 1/4 avocado + 2 tablespoons miso vinaigrette
- Calories: 593
- Sugar: 7.8 g
- Sodium: 185.8 mg
- Fat: 31.5 g
- Carbohydrates: 47.5 g
- Fiber: 5 g
- Protein: 33.2 g
- Cholesterol: 121.3 mg
If you love these power bowls, you’ll love these meal prep recipes:
Meal Prep Chicken for Mason Jar Salads and Pasta Bake
Korean Shredded Beef for Rice Bowls and Burritos
Mediterranean Dense Bean Salad
Big Batch Mexican Shredded Chicken
