Thai Mason Jar Lunch

Meal prep deliciously with this thai mason jar lunch!

Ingredients

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1/2 cup cooked BBF Quinoa
1/3 cup red cabbage, chopped
1/4 cup kale, chopped
1/4 cup carrots, shredded
1/3 cup broccoli, blanched
1/4 cup tofu, crumbled
1 Tbsp sprouts or micro greens
1 Tbsp cilantro, chopped
1/3 cup PBfit
Clear
2 Tbsp BBF Organic Agave
1 Tbsp lime juice
3 Tbsp soy sauce
1 Tbsp ginger, minced
8 oz low fat coconut milk
1 tsp crushed red pepper

Directions

1. Add all peanut sauce ingredients to a mason jar. Shake vigorously until smooth. Makes 15 two tablespoon servings. Store extra in fridge and use as a dip for veggies. Drizzle over fish, chicken, rice and quinoa.

2. In a pint size mason jar layer quinoa, cabbage, kale, carrots, broccoli and tofu. Drizzle with peanut sauce and then top with sprouts and cilantro. Store in the fridge for up to three days. 

Thai Peanut Sauce (per 2 tbsp serving): 
CALORIES 38  •  FAT 2G  •  PROTEIN 1G  •  CARBS 4G  •  FIBER 0G

Thai Mason Jar Lunch WITHOUT Sauce: 
CALORIES 257  •  FAT 6G  •  PROTEIN 14G  •  CARBS 40G  •  FIBER 6G

Thai Mason Jar Lunch with Peanut Sauce: 
CALORIES 297  •  FAT 8G  •  PROTEIN 15G  •  CARBS 44G  •  FIBER 6G

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