A friend of mine gave me the idea for this meal prep bowl when I complained about having little time for preparation during the week. As someone who always tries to find quicker kitchen solutions.
This dish is genius because you can prepare everything on Sunday night when you have time to enjoy a beer or a glass of wine while chopping vegetables. Believe me, it doesn’t feel like work when you know all your lunches for the week are sorted.
Tastes amazing, keeps for four days, and the yogurt dressing tops it all off with its fresh acidity. The secret is to pack the dressing separately. That way, you avoid wilted vegetables.
Right before you pack your things for the day, take out the small dressing container and pour it over. Simple, right? It’s a bit like a gourmet meal for lunch!
Variants & Tips
- Vegetarian version: Replace the chicken with fried halloumi or beans for a potent meat-free alternative.
- Gluten-free: Opt for quinoa instead of rice – cook it the same way as rice, but check which brands are certified gluten-free.
Serving Suggestions
- Serve with a fresh fruit salad for dessert — fresh fruit salad with mint and lime
- Pairs well with a homemade peach iced tea for a refreshing drink
Frequently Asked Questions
How long does the dish stay fresh in the fridge?
The dish keeps well for up to four days in the refrigerator as long as the ingredients are packed separately to maintain quality.
Can I freeze the meal prep bowls?
It’s best to freeze only the rice and chicken. The vegetables and dressing may become watery when frozen. Thaw the rice and chicken in the refrigerator overnight before adding fresh vegetables.
How do I prevent the vegetables from getting soggy?
Keep the vegetables separate from the warm elements like rice and chicken while they cool. Pack them separately in airtight containers.
Can I use other types of dressing?
Absolutely! Try a citrus-based or avocado-based dressing for some variation. Alternatively, balsamic dressing can work nicely with this bowl.
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