Back with you today sharing one way I use the delicious thai peanut and ginger everything sauce that I recently shared.
& it might just be my favorite way.
I love a good buddah bowl for the simple fact that:
It's usually an explosion of flavor.
It's so easy to get all your macros and nutrients in.
I mean, look at that. Doesn't that food just look alive!
We've got all of our food groups covered so nicely here.
Fiber in all of the cabbage and kale, carbs in the sweet potatoes, fats in the avocado and dressing and protein in the edamame and chicken.
A meal that is sure to keep you full for hours.
& this is such an easy thing to meal prep too.
I usually dress mine before I dig in, but becuase the kale and cabbage are so hearty, you can get by with dressing your salad in the morning before work and it will last well for you to lunch time.
FYI: chopping the cabbage, kale and chicken into smaller pieces is nice to make this a spoonable salad! (we wanted to make the photo pretty. 😉)
VIDEO
PRINTABLE PDF RECIPE FILE
INGREDIENTS
makes two servings
1 cup kale, chopped
1 cup red cabbage, sliced thin or chopped
1 cup green cabbage, sliced thin or chopped
1 cup sweet potatoes, roasted and diced
2/3 cup edamame
1 large chicken breast, butterflied/halved
1/2 avocado, sliced
sesames seeds for garnish
green onion for garnish
s&p as desired
for the dressing - will make more than two servings
mix 1/2 cup natural peanut butter, 1/4 cup coconut aminos, juice of one lime (~2 tablespoons), 1 tablespoon maple syrup, 2 tablespoons rice vinegar, 2 teaspoons sesame oil, 1 clove garlic (grated), 1 thumb of ginger (grated) then add water to thin (~2-3 tablespoons)
DIRECTIONS
Preheat oven to 425°F. Peel and dice the sweet poato. Roast for 25-30 minutes.
While the potatoes are roasting, pan fry or grill the chicken breast, add all dressing ingredients to a jar and mix, prepare your vegetables and defrost your edamame (if frozen) in cold water.
Assemble all ingredients in your desired dishes of choice, top with sliced avocado, sesame seeds and green onion. Enjoy!!
NOTES
To pan fry the chicken - add salt and pepper to the chicken, bring pan to medium heat and add a splash of avocado oil. Fry on each side for 3-4 minutes. Remove from pan and let rest for 5 minutes.
This is the PERFECT meal prep lunch. You can dress the salad when you leave for work in the morning and the heartiness of the kale and cabbage will keep the salad crunchy. + it hits all your macros and plenty of fiber.
Chopping all your vegetables and chicken small will make this a "spoonable salad" for you!
Hope you all are having a happy day!
As always, feel free to reach out whenever.
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It really helps me out more than you know.
Thanks for being here. 🫶🏼
xoxo
Kirsten ☀️
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