Dragon Bowl Meal Prep

This is a great way to make a large batch of food that you can divvy up and make 6 delicious, filling and healthy meals.

Prep Time 1

Total Time 1

Servings meals

Calories 596

Author Timothy Pakron

Ingredients

Rice

2 cups short-grain brown rice
3 ½ cups filtered water
1 tablespoon tamari or soy sauce
1 teaspoon toasted sesame seed oil
2 tablespoons Country Crock Plant Butter melted
1 tablespoon rice vinegar
1 teaspoon sea salt
2 teaspoons garlic powder
¼ teaspoon cayenne pepper
A few cracks black pepper

Roasted Vegetables

1 medium butternut squash
2 tablespoons avocado oil
½ teaspoon sea salt
A few cracks of black pepper
½ medium-sized red cabbage sliced thinly
2 teaspoons rice vinegar
Salt and pepper to taste
1 15oz can cooked chickpeas drained and rinsed

Tofu

1 block high protein extra firm tofu (16 oz)
2 tablespoons avocado oil
2 tablespoons tamari
1 teaspoon rice vinegar
Black pepper to taste

Miso Tahini Dressing

¼ cup freshly squeezed lemon juice
¼ cup raw tahini
¼ cup mellow white or chickpea miso
½ cup filtered water
1 teaspoon toasted sesame seed oil
1 teaspoon tamari
1 large garlic clove minced or microplaned

Optional toppings:

Fresh avocado peeled and cut into chunks (serve upon plating)
A heaping tablespoon of sauerkraut or kimchi
Thinly sliced cucumber
Thinly sliced radishes soaked in a small bowl of water for 10 minutes
Sprinkling of chopped nuts almonds, pistachios, or walnuts, preferably raw
Sprouted seeds pumpkin or sunflower
Freshly chopped herbs parsley, cilantro, or basil

Instructions

Preheat oven to 375 degrees F and line a large baking sheet with parchment paper.
For rice, rinse thoroughly in a colander. Add all of the ingredients into a rice cooker and cook until done. While the rice is cooking, you can begin prepping your other ingredients.
Peel and cut the butternut squash and tofu into bite-sized pieces. Transfer tofu to a bowl and toss with avocado oil, tamari, rice vinegar, and black pepper. Transfer to a parchment-lined baking sheet, leaving some space for the squash. Next, place butternut squash chunks into the same bowl as the tofu. Toss with avocado oil, salt, and pepper. Transfer to the baking sheet with the tofu. Place into the oven and bake for 30 minutes.
Now for the dressing. For a super creamy smooth texture, use a small blender to mix everything nicely. If you don’t have a blender, place all dressing ingredients into a jar with a lid and shake.
For the chickpeas, toss them with some salt and pepper in a small bowl. For the cabbage, sprinkle on some salt, pepper, and rice vinegar.
Add everything equally to your containers. When you’re ready to eat, dump one of the meals into a skillet and roast at 375 degrees F for 15-20 minutes, until thoroughly heated and the chickpeas begin to toast. Drizzle with desired amount of dressing and enjoy!

Notes

Some people like to freeze and defrost their tofu before cooking. This makes the texture slightly different and chewier. I quite like doing this sometimes, but it's not necessary. If you decide to try it, simply place the whole block (in the package) in the freezer overnight. Once defrosted, remove from packing and carry on with the way you would use it in this (or any other) recipe!

For added richness, you can also use some melted Country Crock Plant Butter to roast the butternut squash and tofu with. And because the butter has a high burning point, it's great for roasting.

For the purple cabbage, I like to cut the head into quarters and then thinly slice so the strands aren’t too long.

You want to hold off on prepping the avocado as it will get brown. Simply wait until ready to serve.

If you are bring your meal to a work environment and you only have access to a microwave, you could totally use that too. The results won't be quite as good but you'll still have a delicious hot meal to enjoy.

Nutrition