Spring Roll Bowl Meal Prep

Weekly Meal Prep: Spring Roll Bowls

  • Author: Salima's Kitchen
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


For the Chicken:

  • 1 tbsp olive oil
  • 2 large chicken breasts
  • 1/2 tbsp salt
  • 1/4 tbsp pepper

For the Bowls:

  • 2 cups cooked rice of your choice (I used white)
  • 23 radishes, sliced thinly
  • 4 small carrots, sliced thinly
  • 1 cup of shredded cabbage
  • a handful of bean sprouts
  • 1 cucumber, sliced thinly
  • 1 jalapeno, sliced thinly
  • a handful of cilantro for garnish
  • nut free “peanut” sauce (see note for recipe)


  1. Preheat your oven to 400 degrees. In a cast iron pan, heat your olive oil to medium high heat. While your oil is heating, coat your chicken breasts on both sides with salt and pepper.
  2. Sear on each side for 7-10 minutes, or until they flip easily without sticking. Throw in the oven for 20-25 minutes depending on the thickness of your chicken.
  3. In your meal prep containers or bowls add some of the rice, a bit of each of the veggies, a small handful of the bean sprouts, a few springs of cilantro and a spoonful of “peanut” sauce. Top with slices of the chicken.


To make a quick peanut/tree nut free “peanut” sauce, combine the following ingredients in a mason jar and shake well to combine:

  • 1/2 cup sunflower seed butter
  • 2 tbsp coconut aminos
  • 2 tbsp water
  • 1/2 tbsp sriracha or chili paste
  • the juice of 1 lime
  • Category: Meal Prep
  • Method: Baked
  • Cuisine: Meal Prep

Keywords: Spring Roll Bowls, Spring Roll Bowl Meal Prep

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