Do THIS for the BEST Meal Prep Bowls

Ingredients

• 2 15‑oz cans Canned Chickpeas (drained and rinsed)
• 2 tablespoons Olive Oil (extra‑virgin, for crisping chickpeas)
• 1/3 cup Barbecue Sauce (store‑bought or homemade, vegan)
• 1 cup Quinoa (rinsed before cooking)
• 2 cups Water (for cooking quinoa)
• 2 cups Green Cabbage (shredded for pickling)
• 1/4 cup Apple Cider Vinegar (for pickling brine)
• 1 tablespoon Granulated Sugar (for pickling brine)
• 1 teaspoon Kosher Salt (for pickling brine)
• 1/4 cup Vegan Mayonnaise (base for ranch dressing)
• 2 tablespoons Plant‑Based Milk (unsweetened, for ranch dressing)
• 1 teaspoon Dried Dill (for ranch dressing)
• 1/2 teaspoon Garlic Powder (for ranch dressing)
• 1 teaspoon Lemon Juice (for ranch dressing)
• 2 cups Romaine Lettuce (chopped, optional base)

Instructions

1. Prepare Pickling Brine

   In a large mixing bowl combine shredded cabbage, apple cider vinegar, granulated sugar, and kosher salt. Toss until the cabbage is evenly coated.

   Time: PT15M

2. Ferment Cabbage

   Transfer the cabbage mixture to a storage jar, press down firmly, seal the lid, and refrigerate for at least 2 hours (up to 3 weeks).

   Time: PT2H

   Temperature: 4°C

3. Make Vegan Ranch Dressing

   In a small bowl whisk together vegan mayonnaise, plant‑based milk, dried dill, garlic powder, and lemon juice until smooth.

   Time: PT5M

4. Rinse and Measure Quinoa

   Place 1 cup quinoa in a fine‑mesh sieve and rinse under cold water for 30 seconds. Drain well.

   Time: PT2M

5. Cook Quinoa

   Combine rinsed quinoa and 2 cups water in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.

   Time: PT15M

   Temperature: 212°F

6. Crisp Barbecue Chickpeas

   Heat 2 tbsp olive oil in a skillet over medium‑high heat. Add drained chickpeas, stir to coat, and cook for 5 minutes until lightly browned. Add barbecue sauce, stir, and continue cooking for another 5 minutes, allowing the sauce to caramelize and the chickpeas to become crispy.

   Time: PT10M

   Temperature: medium-high

7. Assemble the Bowl

   Divide cooked quinoa among four bowls. Top with crispy barbecue chickpeas, a generous scoop of pickled cabbage, a drizzle of vegan ranch, and optional chopped romaine lettuce.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

15 g

Carbohydrates

55 g

Fat

12 g

Fiber

10 g