Make good use of crunchy and colorful seasonal produce in these meal-prep-friendly vegetable bowls.
With just 30 minutes of prep, you get four healthy lunches that are ready to grab-and-go.
Feel free to add chopped cooked chicken, shrimp or tofu for extra protein.
Divide the mixture among 4 single-serving lidded containers.
Whisk peanut butter, soy sauce, water, vinegar, honey and garlic in a small bowl.
Divide the peanut sauce among 4 small lidded containers and refrigerate.
Seal the salad containers and refrigerate for up to 4 days.
Dress with peanut sauce just before serving.
(Makes 2 cups.)
To make ahead: Refrigerate for up to 4 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
