Summer Roll Bowl Meal Prep (high protein & vegan)
This summer roll bowl meal prep is one of my absolute favs! If you love summer rolls your will love this meal prep! It is basically a deconstructed summer roll drizzled with a mouth watering spicy peanut sauce! This meal prep is so filling and tastes amazing even after sitting in the fridge for a few days! It is also jam packed with veggies, and has 30g of plant protein!
What ingredients do I need for my summer roll bowl meal prep
- Rice Noodles – I LOVE these brown rice & millet noodles from Lotus! They have a great consistency and don’t stick together like other noodles I’ve tried!
- Extra Firm Pressed Tofu
- Coconut Aminos or Soy Sauce
- Edamame
- Cucumber
- Carrot
- Purple Cabbage
- Spicy Peanut Sauce
How to make summer roll bowl meal prep
Make your tofu. Press your tofu for at least 30 minutes to release the liquid. This will help your tofu crisp up, absorb flavor and is one of the secrets to delicious tofu! You can press your tofu using a tofu press or wrap your tofu in a kitchen towel and place a heavy object on top such as a few books or a large pot with a few cans inside of it. Click here for the tofu press I use! Next, slice your tofu into small cubes and pan fry with coconut aminos or soy sauce until golden on all sides.
Prep your veggies by slicing and dicing and grating to your desired shape!
Cook your noodles according to package instructions then run them under cold water. I am OBSESSED with the brown rice and millet noodles from Lotus. They are the first noodles I have used that don’t fall apart when cooking and they don’t stick together at all! They are also made with whole grains so they are extra filling and have such a full flavor!
Make your dressing in a small blender. For dressings and other small mixes I use the personal blender by Ninja. It comes with a medium and small sized blending container. The small size is the perfect size for blending dressings and the blender is very powerful compared to other blenders of the same size.
Assemble your summer roll bowls in 3 separate containers. I use these glass eco friendly glass containers from Amazon. They have a bamboo lid, are BPA free and are oven safe! Drizzle on your spicy peanut dressing and store in the fridge for up to five days!
Some Tips from Steph
Use a good brand of noodles! I find that a LOT of noodle I have used in the past always either stick together, break apart or mush together. Click here for my favorite brand of noodles! They are made with brown rice and millet!
Store your meal prep in the fridge for up to 5 days. You can add on the spicy peanut dressing on the day you make them or drizzle on as you eat them. I have done both ways and it works great either way!
Sub coconut aminos for soy sauce if you do not have any. I like using coconut aminos because it has much less salt and has a slightly sweet flavor. But if you’d prefer you can pan fry your tofu in a touch of olive oil then once crisped cook in soy sauce until the liquid has evaporated.
Switch up your veggies! Any veggies will work here! You can try adding alfalfa sprouts, broccoli, cilantro, bell peppers or even avocado!
Other recipes you will love:
High Protein Single Serve Apple Crumble
Pumpkin Baked Oatmeal with High Protein Vegan Icing
Easy High Protein Berry Baked Oats {Breakfast Meal Prep}
Vegan Summer Rolls with Crispy Tofu
Vegan Garlic & Herb Tofu Cream Cheese
Easy 5 Minute Vegan Yogurt Recipe
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Summer Roll Bowl Meal Prep (high protein & vegan)
Ingredients
Summer Roll Bowl
- 150 g Noodles of choice my fav are the brown rice & millet noodles from Lotus!
- 450 g Extra Firm Pressed Tofu cubed
- 2 tsp Coconut Aminos or soy sauce
- 1 cup Edamame shelled and frozen
- ¾ Large Cucumber cubed
- 1 cup Carrot shredded
- 2 cups Purple Cabbage shredded
Spicy Peanut Dressing
- ¼ cup Natural Peanut Butter
- 2 tbsp Soy Sauce
- 2 tsp Sriracha
- 1 tbsp Lime Juice or lemon
- 1 tbsp Maple Syrup
Optional Toppings
- Sesame Seeds
- Lime Wedges
Instructions
- Start my pressing your extra firm tofu for a minimum of 30 minutes. You can do this with a kitchen towel and heavy object or with a tofu press! Once the tofu is pressed slice into cubes and pan fry with coconut aminos or soy sauce until lightly golden on each side.
- Prepare the rest of the veggies by shredding the carrot and cabbage, and slicing the cucumber.
- Steam the edamame for a few minutes until cooked then run under cold water. Cook your noodles of choice then run under cold water.
- Prepare the spicy peanut dressing by adding all ingredients to a blender. You can also use a jar and shake the ingredients together.
- Assemble your summer roll bowls in 3 separate containers dividing up all the ingredients evenly. Drizzle the sauce over each bowl. I used up the whole spicy peanut sauce for this recipe!