Can I meal prep these power bowls ahead of time?

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.

How long does the miso vinaigrette last?

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.

What vegetables go well in power bowls?

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.

What other protein sources would work well in these bowls?

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.

Can I make this vegetarian?

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.

Meal Prep Power Bowls with Garlic Chicken and Miso Dressing

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

Units Scale

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

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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