These vegan meal prep bowls are loaded with quinoa, spinach, carrots, almonds, and a delicious ginger-garlic dressing!
Ingredients
1 cup
Quinoa, uncooked
1 tbsp
Olive Oil, Extra Virgin
3 tbsp
Tamari, gluten free, reduced sodium
2 clove(s)
Garlic
(minced)
1/2 tsp minced
Ginger root
(fresh; grated)
1 bag(s)
Baby spinach
(5 ounce package, fresh)
1/3 cup
Almonds, raw
(sliced)
284 gm
Carrots
(package of matchstick carrots (or contrarily shred or finely cut a few whole carrots))
1/2 tsp
Sesame oil
(toasted)
1/2 tbsp
Lime juice (fresh)
(or more, to taste)
1/2 tsp
Sriracha
(optional, to taste)
1/2 tsp
Black pepper
(to taste)
Instructions
Cook the quinoa according to package directions.
Meanwhile, prep the other ingredients.
When the quinoa's about done, add the oil, garlic, tamari, and ginger to a skillet over medium-high heat. Cook for about a minute.
Add the spinach and cook until it's wilted. Remove the pan from the heat.
Stir in the almonds, carrots, toasted sesame oil, lime juice, sriracha (if using), pepper, and quinoa. Toss until combined. Divide into 4 meal prep containers.
