Vegan Sticky Asian "Chicken" Meal Prep Bowls
Vegan Sticky Asian "Chicken" Meal Prep Bowls
Ingredients
For the Roasted Vegetables
- 4 cups frozen mixed vegetables, such as broccoli florets, diced sweet potatoes, red onion pieces, and Brussels sprouts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Sticky Soy Curls
- 4 ounces Butler Soy Curls
- 2 cups vegan chicken broth
- 1 cup hot water
- 1 tablespoon sesame oil
- 1/4 cup soy sauce
- 1/4 cup maple syrup
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
For Assembly and Garnish
- 4 cups cooked white rice
- 1 tablespoon sesame seeds
- 2 green onions, chopped
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 2 min•🌡️ 400
- 2
In a large bowl, toss the frozen mixed vegetables with olive oil, salt, and black pepper until evenly coated. Spread them in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until the vegetables are tender and lightly golden brown.
⏱️ 25 min•🌡️ 400
- 3
While the vegetables are roasting, place the dry Butler Soy Curls in a separate large bowl. Pour the vegan chicken broth and hot water over them. Let the soy curls rehydrate for 10 minutes, stirring occasionally.
⏱️ 10 min
- 4
Drain the rehydrated soy curls thoroughly in a colander. Gently press down on them with your hands or a spoon to squeeze out any excess liquid. This step is crucial for achieving crispy soy curls.
⏱️ 3 min
- 5
In a small bowl or measuring cup, whisk together the soy sauce, maple syrup, grated fresh ginger, and cornstarch until the mixture is smooth and no lumps of cornstarch remain. Set aside.
⏱️ 2 min
- 6
Heat the sesame oil in a large skillet or wok over medium-high heat. Add the rehydrated and squeezed soy curls to the hot skillet. Sauté for 5-7 minutes, stirring frequently, until they become golden brown and slightly crispy.
⏱️ 7 min
- 7
Pour the prepared sticky Asian sauce over the crispy soy curls in the skillet. Cook for 2-3 minutes, stirring constantly, until the sauce thickens and evenly coats the soy curls, infusing them with flavor.
⏱️ 3 min
- 8
To assemble the meal prep bowls, divide the cooked white rice evenly among 4 individual meal prep containers. Add a portion of the roasted vegetables and the sticky soy curls to each container.
⏱️ 5 min
- 9
Garnish each bowl with a sprinkle of sesame seeds and some chopped green onions just before serving or sealing.
⏱️ 2 min
- 10
Allow the assembled bowls to cool completely before sealing them with lids. Store in the refrigerator for up to 5 days. Reheat in the microwave for a quick and delicious meal.
Kitchen Tools
Nutrition Facts (per serving)
Vegan Sticky Asian "Chicken" Meal Prep Bowls
Ingredients
For the Roasted Vegetables
- 4 cups frozen mixed vegetables, such as broccoli florets, diced sweet potatoes, red onion pieces, and Brussels sprouts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Sticky Soy Curls
- 4 ounces Butler Soy Curls
- 2 cups vegan chicken broth
- 1 cup hot water
- 1 tablespoon sesame oil
- 1/4 cup soy sauce
- 1/4 cup maple syrup
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
For Assembly and Garnish
- 4 cups cooked white rice
- 1 tablespoon sesame seeds
- 2 green onions, chopped
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 2 min•🌡️ 400 - 2
In a large bowl, toss the frozen mixed vegetables with olive oil, salt, and black pepper until evenly coated. Spread them in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until the vegetables are tender and lightly golden brown.
⏱️ 25 min•🌡️ 400 - 3
While the vegetables are roasting, place the dry Butler Soy Curls in a separate large bowl. Pour the vegan chicken broth and hot water over them. Let the soy curls rehydrate for 10 minutes, stirring occasionally.
⏱️ 10 min - 4
Drain the rehydrated soy curls thoroughly in a colander. Gently press down on them with your hands or a spoon to squeeze out any excess liquid. This step is crucial for achieving crispy soy curls.
⏱️ 3 min - 5
In a small bowl or measuring cup, whisk together the soy sauce, maple syrup, grated fresh ginger, and cornstarch until the mixture is smooth and no lumps of cornstarch remain. Set aside.
⏱️ 2 min - 6
Heat the sesame oil in a large skillet or wok over medium-high heat. Add the rehydrated and squeezed soy curls to the hot skillet. Sauté for 5-7 minutes, stirring frequently, until they become golden brown and slightly crispy.
⏱️ 7 min - 7
Pour the prepared sticky Asian sauce over the crispy soy curls in the skillet. Cook for 2-3 minutes, stirring constantly, until the sauce thickens and evenly coats the soy curls, infusing them with flavor.
⏱️ 3 min - 8
To assemble the meal prep bowls, divide the cooked white rice evenly among 4 individual meal prep containers. Add a portion of the roasted vegetables and the sticky soy curls to each container.
⏱️ 5 min - 9
Garnish each bowl with a sprinkle of sesame seeds and some chopped green onions just before serving or sealing.
⏱️ 2 min - 10
Allow the assembled bowls to cool completely before sealing them with lids. Store in the refrigerator for up to 5 days. Reheat in the microwave for a quick and delicious meal.