Healthy Meal Prep
Today I am going to show you the easiest, plant base, healthy meal prep I’ve ever made! It involves cooking one ingredient and then a bunch of slicing. And it is super good! High in protein, it’s easy to have for lunch or dinner because you literally just pull it out of the fridge, shake it, and you have a meal! If you like this recipe be sure to check out this one too! and this one!
Cooking Pasta
I’m going to start cooking my protein pasta and then I’ll prep all of the ingredients. I add the noodles to a pot of boiling water, and I set a timer for nine minutes. Then I make my sauce for the noodles. I’m going to be using pb powder, the one I have is pb fit. I add a quarter cup pb fit to a bowl along with one tablespoon of soy sauce, two tablespoons rice vinegar, half teaspoon toasted sesame oil, one tablespoon maple syrup, a pinch of ground ginger, pinch of garlic powder, two tablespoons cold water, pinch of salt, and some black pepper. Then I just add a lid and throw this into the fridge for ten minutes.
Veggie Prep
The rest of this is prep, I’m going to prep my veggies. I have purple cabbage, carrots, cucumber, green onion, chickpeas, tofu and a few other things. I match stick the carrots and about half of a cucumber, almost creating cucumber noodles. For the cucumber I also get rid of the seeds. I slice one green onion all the way to the end. Shred the cabbage, I’m peeling the outer few leaves and we will use about a quarter of the cabbage. Now all we are going to do is drain one can of chickpeas, and drain a block of tofu. Slice the tofu into four. The noodles are done, I drained them and dumped them into ice cold water to stop it from cooking.
Weighing
Once the noodles are cooled I add about a half teaspoon of sesame oil to them. Mix that in! I’m putting my individual meals into soup containers. I’m doing mine all by weight, I start with my pasta, 157 grams of it. 29 grams of cucumber, 60 grams of chickpeas, 25 grams of carrots, a square of tofu (crumble or crush it) then I top with 32 grams of the sauce, 50 grams of the cabbage, 6 grams of green onion, and if you want, everything seasoning on top! I personally think these meals are better the next day, after they have been in the fridge and everything’s really cold.
Taste Test
When you are ready to eat, make sure the lid is on and give the container a really good shake! 468 calories, 31 grams of protein, 11 grams of fat and 68 grams of carbs. This is so flavorful! The crunchy veggies add some awesome textures. These will last about four days in the fridge. After four days you might want to add more sauce because it will soak up. And you can customize this meal by adding whichever ingredients you prefer! Watch the full video here!
4 Days Of Cold Noodle Bowls In 10 Min (Plant Based)
Ingredients
- protein pasta
- 1/4 cup pb fit
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- 1/2 tsp toasted sesame oil
- 1 tbsp maple syrup
- pinch ground ginger
- pinch garlic powder
- pinch salt
- pinch black pepper
- 1/4 purple cabbage
- carrots
- 1/2 cucumber
- 1 green onion
- 1 can chickpeas
- 1 block tofu
- 1/2 tsp sesame oil
Instructions
- Add pasta to boiling water, set timer for 9 minutes.
- In a bowl add pb fit, soy sauce, rice vinegar, toasted sesame oil, maple syrup, ground ginger, garlic powder, cold water, salt and black pepper. Put a lid on it and let sit in the fridge for 10 minutes.
- Match stick slice the carrots and cucumber. Also removing seeds from cucumber. Slice whole green onion. Peel and slice cabbage.
- Drain can of chickpeas and block of tofu. Slice tofu into four. Drain pasta and add it to a bowl of ice cold water.
- Once cooled, remove the ice water and add sesame oil to pasta, mix.
- Add everything to a container. Let them sit in the fridge. Once ready to eat, shake it well and enjoy!
I cannot find your recipe for 4 days oof cold noodle bowls. Thank you!
This is a delicious recipe! I made it with normal PB instead of PB fit and it’s delicious and just weighed it out for lunches last week- boyfriend loved it so much he requested it again this week. It’s a must try!