Cauliflower Kung Pao Meal Prep Bowls

These vegetarian Cauliflower Kung Pao Meal Prep Bowls are a quick and easy lunch idea! Gluten Free. 

What do you do when you’re continually craving takeout for lunch during the workweek? You whip up these easy, vegetarian Cauliflower Kung Pao Meal Prep Bowls instead! This meatless version is tastier and much healthier than any takeout meal! It’s also much cheaper, too!

The star of these meal prep bowls is the Cauliflower Kung Pao. It is a combination of tender cauliflower, rice noodles, veggies, crunchy peanuts, garlic with a sweet little Sichuan kick. We rounded out the meal prep containers by adding in edamame and tofu for extra protein, and some chopped zucchini for crunch.

These meal prep bowls are sure to satisfy both your sweet and savory cravings! People say meal prepping is hard. But, this recipe proves that it doesn’t take much! The longest part is cooking the tofu. You can easily leave that off or even swap it for diced chicken if you’re not vegetarian. Add in a few veggies, and you have a delicious and well-balanced lunch ready for three days in less than an hour.

When you’re ready to enjoy your meal prep at work, heat the container up in the microwave oven and then toss all of the ingredients together. The Sichuan sauce will bring the veggies, tofu, and cauliflower kung pao together just like that! Long gone are the days where you crave takeout at work any longer.

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Cauliflower Kung Pao Meal Prep Bowls Ingredients:

• 3 Good Food made Simple Cauliflower Kung Pao meals
• 1 cup frozen edamame
• 1 medium zucchini
• 1 block firm tofu
• 1 tbsp olive oil
• 1 tbsp coconut aminos or soy sauce
• 1 tbsp arrowroot starch

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Cauliflower Kung Pao Meal Prep Bowls

These vegetarian Cauliflower Kung Pao Meal Prep Bowls are a quick and easy lunch idea! 

Course Main Dish

Cuisine Asian

Keyword Cauliflower Kung Pao

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 3 meals

Ingredients

• 3 Cauliflower Kung Pao Bowls
• 1 cup frozen edamame
• 1 medium zucchini chopped
• 1 block extra firm tofu
• 1 tbsp olive oil
• 1 tbsp coconut aminos or soy sauce
• 1 tbsp arrowroot starch or corn starch

Instructions

• Preheat oven to 400 degrees F.
• Line a baking sheet with parchment paper.

Tofu

• To prepare the tofu: drain the water and gently use your hands so squeeze out some of the liquid.
• Cut the tofu into 1 in blocks.
• Place the tofu on a dishtowel on top of a cutting board or sheet pan. Top with a heavy pot and leave the tofu to rest for 30 minutes. This will allow the extra water to drain.
• Add the tofu, olive oil, coconut aminos, and arrowroot starch to a bowl and toss together.
• Spread the tofu on the parchment-lined baking sheet and bake for 20 minutes, flipping after 10 minutes.

Meal Prep Bowls

• While the tofu is baking, prepare your Cauliflower Kung Pao Bowls by microwaving each for 2 minutes.
• Place one Cauliflower Kung Pao box into each meal prep container.
• Add in the diced zucchini and edamame. Don't worry, the veggies will heat when you reheat your meal at work.
• Once your tofu is done cooking, evenly divide it between the 3 meal prep containers.
• Allow to cool and then cover and store in the refrigerator until work!