Meal prep bowl with roasted red cabbage, millet and tempeh

Meal prep bowl with roasted red cabbage, millet, glazed tempeh, oranges and tahini dressing. A vegan, dairy-free lunch for four days with 33 g protein per container.

At a glance

• Serves 4
• Prep time: 20 min
• Cooking time: 30 min
• Total time: 50 min
• Calories: 668 kcal per serving
• Protein: 33 g
• Fat: 29 g
• Carbs: 61 g

Ingredients

• 600g red cabbage
• 2 tbsp olive oil
• 200g millet
• 400g tempeh
• 1 tbsp maple syrup
• 2 oranges
• 40g pumpkin seeds
• 3 tbsp tahini
• 1 lemon
• 1 garlic clove
• 1 tsp caraway
• 1/2 tsp salt
• 2 tbsp soy sauce

Method

You’ll need: oven · frying pan · saucepan · baking tray · chopping board · knife · sieve · meal prep containers

1. Preheat the oven to 220 °C (200 °C fan). Cut the red cabbage into 1 cm wide strips, toss with half the olive oil, the caraway and salt and roast on a baking tray for 25 min.
2. Rinse the millet with hot water and cook it according to the packet instructions.
3. Dice the tempeh and fry it in the remaining olive oil for 6 min until golden brown. Deglaze with the soy sauce and maple syrup and let them reduce for 1 min.
4. Peel the oranges and cut them into pieces. Toast the pumpkin seeds in a dry frying pan for 3 min.
5. Whisk the tahini, the juice of the lemon and the crushed garlic with a little water into a thick dressing.
6. Divide the millet, red cabbage, tempeh and oranges between four containers and scatter over the pumpkin seeds. Pour the dressing into small jars; chilled, everything keeps for 4 days.

Good to know

Red cabbage from the oven tastes completely different from cabbage cooked in a pan: roasted at the edges, soft inside. With millet, tempeh and oranges, it becomes a bowl that still isn't soggy after three days. The dressing only goes on when you eat.

Swaps

Tempeh → smoked tofu. Millet → quinoa or brown rice. Oranges → pomegranate seeds. Soy sauce → tamari (gluten-free).

Cooking tips

Spread the red cabbage out on the tray with space in between, so it browns at the edges. Tahini thickens at first when mixed with lemon juice; stir in water a spoonful at a time until it flows creamily.

Storage

The bowls keep for 4 days in the fridge; store the dressing separately and only pour it over just before eating.

Allergens

Vegan; contains soya, wheat (soy sauce) and sesame (tahini). With tamari, the bowl is gluten-free.

Frequently asked questions

How long does a meal prep bowl keep in the fridge?

The bowls keep for 4 days in the fridge; store the dressing separately and only pour it over just before eating.

Dairy-free recipes