Winter Vegetable Meal Prep Bowls with quick-pickled red cabbage, roasted sweet potato, broccoli, smoked tofu, and magic tahini sauce to make all your dreams come true!
Do you ever have ridiculously specific cravings? I mean, down to the detail, each component accounted for ridiculously specific cravings?
After two weeks of vacation eating in Mauritius, I came home and was like, “I want brown rice bowls with pickled red cabbage, smoked tofu, roasted sweet potatoes, broccoli, and really good tahini sauce.” A matter of hours later I was quick-pickling some red cabbage, roasting sweet potatoes, steaming broccoli, and bringing these Winter Vegetable Meal Prep Bowls to life.
This is one of those meals that has a lot of different components to prepare, which can seem daunting. However, you can make each and every part in advance, no problemo. The quick-pickled cabbage needs a bit of time, a few hours at minimum, so while it’s doing it’s thing you can cook the brown rice, make the sauce, roast the sweet potato, and get your broccoli organized.
Each of these things can be done even a day in advance, and will last the better part of a week in your fridge. You can basically set up a DIY meal prep bowl bar in your fridge, and when it comes time to assemble the bowls people can pick and choose what they want. It’s like having a Whole Foods salad bar in your fridge, but at the fraction of the cost.
Hey Nutrition Lady, talk to me about this quick-pickled cabbage!
Don’t mind if I do! Here’s the thing: I’m super into fermented foods like kimchi and sauerkraut, but have neither the time nor the counter space to faff around with making my own. Quick pickling, on the other hand, I’m all over. I’ll quick pickle circles around you if you’re not careful.
All you need to do for the quick pickled red cabbage is mix some vinegars together with water, a bit of sugar, and some spices, cram some finely shredded red cabbage into a jar, pour the pickling liquid over top, and wait for the magic to happen. Easy peasy.
The longer you let it sit the more pickly it’ll be, but even if you let it sit for just a couple of hours you’ll end up with a delicious, crunchy, pickly, vibrant red cabbage that makes a fantastic topping to these Winter Vegetable Meal Prep Bowls, but also on salads, tacos (coming soon!) and anything else you can think of.
The pickled red cabbage will last for a couple of weeks in your fridge, so you’ll have plenty of time to use it up.
Want to talk sauce? Perfect, me too. This is the rockstar all-purpose hippy dip sauce of my dreams. It’s all nutritional yeast and tahini and soy sauce and other delicious things, and it’s good on pretty much anything.
ANYTHING? Well, I’d draw the line at pancakes, but any savoury dish that’d benefit from a splash of sauce will be the perfect companion of this here sauce situation.
Last but not least, the tofu. I was feeling lazy and didn’t want to pan-fry and season my tofu on top of making everything else, so I opted for smoked tofu, which is already seasoned to perfection. If you can’t find smoked tofu, you can use regular and either keep it plain Jane (because the sauce is going to kick things up a notch anyways), or just a quick pan-fry in some EVOO should do the trick.
Any more questions? Hit me up in the comments and I’ll answer them as best I can. Thanks, byeeeee!
Other tasty meal prep bowls you might enjoy:
Vegan Sheet Pan Fajita Bowls with Spicy Chickpeas and Cauliflower
Vegan Poké Bowls
Tempeh Reuben Bowls
Barbecue Tofu Bowls
Wild Rice Bowls with Sweet Potato and Spicy Tofu
Spring Living Lentil Bowls
Greens n’ Grains Breakfast Bowls
Quick Pickled Red Cabbage
Quick and easy quick pickled red cabbage. Perfect as a side dish or topping on salads, bowls, tacos, and more!
- 1/2 medium red cabbage finely shredded
- 1 cup water
- 1/2 cup apple cider vinegar
- 1/2 cup red wine vinegar
- 1 Tablespoon light brown muscovado sugar
- 1 teaspoon fennel seeds
- 1 teaspoon brown mustard seeds
- 1 teaspoon black peppercorns
- 1 teaspoon salt
Finely shred the cabbage using a very sharp knife or mandolin.
Stuff as much cabbage as you can fit into a 1L wide mouth mason jar. Really cram it in, you can fit a lot more than you think!
Whisk together water, vinegars, sugar, spices, and salt. Stir until the sugar is dissolved.
Pour the liquid over the cabbage.
Seal the jar, and place into your fridge to sit for at least 2 hours, or preferably overnight.
Winter Vegetable Meal Prep Bowls
Winter Vegetable Meal Prep Bowls with brown rice, quick-pickled red cabbage, sweet potato, broccoli, and tofu.
- 4 cups cooked brown rice
- 1 medium sweet potato roasted
- 1 bunch broccoli steamed
- 8 ounces smoked tofu cubed
- 1 batch quick pickled red cabbage
- 1 batch magic tahini sauce
Cook the brown rice according to package directions to yield 4 cups of cooked rice.
Slice the sweet potatoes into rounds. Arrange in a single layer on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Place into the oven and roast at 200°C / 400°F for 20 minutes, or until sweet potato is tender and golden.
Chop the broccoli into florets and lightly steam.
Cube the smoked tofu.
To assemble the bowls, place 1 cup brown rice into each bowl. Arrange roasted sweet potato, smoked tofu, steamed broccoli, and pickled red cabbage over top. Serve with magic tahini sauce.
Magic Tahini Sauce
Magic Tahini Sauce is a great all-purpose sauce for bowls, salads, and stir fries.
- 1/2 cup nutritional yeast flakes
- 1/3 cup water
- 1/3 cup tamari or soy sauce
- 1/3 cup apple cider vinegar
- 2 cloves garlic crushed
- 1 cup extra virgin olive oil
- 1/4 cup tahini paste
Combine all of the ingredients in a blender and run until completely smooth.
Sauce will keep for one week in the fridge.
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