Korean Rainbow Power Bowl

Are you looking for an upgraded on-the-go recipe? One that’s packed with everything you want and everything you need?

Introducing the Korean Rainbow Power Bowl, a delicious and nutritious recipe that will elevate your on-the-go meals. Packed with vibrant colors, clean plant protein, and an explosion of flavors, this power bowl is the perfect solution for your meal prepping needs.

Part of the mason jar meal prep series, these Korean-inspired power bowls are anything but boring. Each jar is filled with layers of goodness, including bell peppers, carrots, purple cabbage, kimchi, cucumber, green onions, cilantro, and a generous portion of the flavorful Korean meat crumbles. To complete the bowl, top it off with cooked quinoa and a lime wedge.

Prepare these mason jars in advance and store them in the fridge for 4-6 days. When it's time to enjoy, simply pour the contents into a bowl, and let gravity distribute the dressing evenly. Whether you're looking for a convenient and nutritious lunch or a last minute dinner, these Korean Rainbow Power Bowl will keep you fueled throughout the week. Don't miss out on this vegan meal prep masterpiece.

This recipe is:

• high protein

• vegan

• dairy free

• perfect for on-the-go

• your new favorite

Share your creations with us by tagging @chef_bai for some extra love!

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Makes 4 salad jars:

The Goods:

• 1 large bell pepper, seeded, diced, and divided

• 1 large carrot, grated and divided

• 1 cup shredded purple cabbage, divided

• 1 cup kimchi, touch chopped and divided

• 1 medium cucumber, thinly sliced and divided

• 4 green onions, sliced and divided

• 1/4 bunch cilantro, divided

• 1 cup quinoa, cooked to package instructions and divided

For the korean crumbles:

• 1 tsp sesame seed oil

• 1/2 onion, diced

• 1 tsp minced ginger

• 2 cloves garlic, sliced

• 4 oz shiitake mushrooms, rough chopped

• 4 tbsp liquid aminos

• 2 tbsp coconut sugar

• 1 package plant based ground beef

• 1 tbsp white sesame seed

For the dressing:

• 1/2 cup vegan mayo

• 1 tbsp Sriracha (optional to add more for more heat)

• 1 lime juiced

• extra water if needed

The Method:

1. First, cook your quinoa to package instructions. Once your quinoa is done cooking, let it steam for 5-10 minutes, and then allow it to cool completely down. (If you try to make the mason jar salads with hot ingredients it steams up the glass and ruins the shelf life by half.)

2. Next, up is the Korean crumbles. Grab a large sauté pan and heat sesame seed oil on medium high. Once hot, add your onions and sauté for 2-3 minutes. When the onions are soft, add your garlic and ginger and sauté for 1-2 minutes.

3. Toss in the mushrooms and sauté for 2-3 minutes until they reduce about half in size. Add the liquid aminos and coconut sugar into the pan then mix until everything is coated. This will also help deglaze the pan.

4. Now, add the LightLife smart ground and sauté for 2-3 minutes. Remove from heat and garnish with sesame seeds. Let it cool completely.

5. When all your ingredients are prepped, cooked and cooled, it’s time to build the mason jar salads.

6. Take four 32oz mason jars, and distribute the dressing evenly amongst the bottom of all four.

7. Now layer all your veggies into the jars starting with your red bell pepper, which will sit and marinate in the dressing at the bottom of the jars. Then I prefer to do the following: carrot, purple cabbage, kimchi, cucumber, green onions, cilantro, generous amount of the mushroom meat mixture, and top with quinoa and lime wedge.

8. Cap with a lid and store in the fridge for 4-6 days. To serve, simply pour the entire contents of the jar into a bowl and with the help of gravity you’ll have your dressing all over the veggies. Mix and enjoy!

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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