Sunday Meal Prep – feat. Rice Bowls

Tired of meal prepping, eating asparagus and rice and being all lonely?  Looking for a quick and easy lunch idea, or even a side dish, here you go! I spoiled myself to the Thug Kitchen cookbook, and I am so glad I did. It’s an amazing vegan cookbook with a ton of recipes that I can actually make! Many vegan cookbooks use a lot of nuts (cashews), which makes it a lot harder to substitute. I was so excited to try these news recipes! So far, I made their granola, rice bowl and pad thaï… all of which were amazing!

So, without further ado, here is the recipe for the rice bowls! I changed it up a little, but feel free to change the vegetables (other than the sweet potato). This recipes requires leftover rice. Using freshly cooked rice will result in a messy mush of rice in the pan, so if you have leftover rice on hand, great, if not, make a batch while you’re having breakfast and let it cool down so you can use it later in the day.

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You will need

  • 1 sweet potato, chopped into bite size pieces
  • 2 tsp oil
  • 2 tbsp water
  • 2 cloves of garlic, minced
  • 1 small bunch of asparagus, cut into bite size pieces
  • 1 cup frozen green peas, thawed
  • 4 cups of leftover short grain brown rice
  • 1 cup arugula, or spinach, or both
  • 3 green onions, sliced
  • half a small onion
  • 1/4 tsp. Chinese 5 spice
  • 1 tbsp rice vinegar
  • 1.5 tbsp soy sauce
  • 1 tsp sriracha

Start off by prep everything so it’s all on hand for when you need it.

With 1 tsp of oil and 2 tbsp water, fry up the sweet potato until it begins to get tender and browned on the outside. If the pan gets too dry, add a little more water so the potato doesn’t burn.

Once the sweet potato is tender, add your onion and asparagus and fry up until the onion starts to become translucent. Add the garlic and the Chinese 5 spices, and mix everything is combined. Remove everything in the pan and into a bowl.

In a small glass bowl, mix in the rice vinegar, soy sauce and sriracha and stir. You’ll need this for the next step.

In the hot pan, add the other 1 tsp. of oil in the pan and the brown rice. Fry it up until it starts to smell toasty. Add in the soy sauce/sriracha mix and fry it up and stir. Pour in the vegetables and toss everything together. Turn off the heat and fold in the greens and green onions. DSC_0455 copy

There you have it! It’s excellent hot, warm or cold! I like putting mine in little Tupperware and putting them in the freezer for when I need a quick lunch.

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One thought on “Sunday Meal Prep – feat. Rice Bowls

  1. Pingback: Cookbook Guide for All Levels | Healthy Hungry Student : Tips and Recipes!

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