Go Back
Print

Deconstructed Sushi Bowl - Mason Jar Salads

Delicious vegan meal prep recipe. This recipe is for 4 mason jar salads (in 500ml jars)

Servings 4

Ingredients

  • 2 cup cooked brown rice
  • 340 g package of tofu, cubed*
  • 1 avocado, diced
  • 3-4 green onions, sliced thin
  • 1/2 cup matchstick carrots
  • 1 cup red or yellow peppers, diced
  • 1 cup sliced cucumbers
  • 1 cup red cabbage, sliced thin

Sriracha Mayo

  • 4 tbsp mayonnaise (or vegan mayonnaise)
  • 1 tbsp Sriracha

Maple Soy Dressing

  • 2 tbsp soy sauce
  • 1.5 tbsp maple syrup
  • 2 tsp sesame oil

*Note you can use 2 cups of cooked edamame shelled in place of the tofu

Instructions

  1. Cook your brown rice. Let cool completely before assembling mason jar salads.

  2. Make the sriracha mayo: Whisk the sriracha and mayonnaise together in a small bowl. Set aside

  3. Make the maple soy dressing: Whisk all the dressing ingredients together in a small bowl. Set aside. 

  4. Now its time to assemble everything!

Layer each of your four mason jars in the following order

  1. 1-2 tbsp maple soy dressing (double the dressing recipe if using 2 tbsp as there is enough for 1 tbsp)

  2. 1/4 cup each carrots, cabbage and red/yellow peppers

  3. 1/2 cup cooked brown rice

  4. 1 tbsp Sriracha Mayo

  5. 1/4 of the block of tofu (about 85g cubed tofu). You can replace this with 1/2 cup edamame or chickpeas

  6. 1/4 cup sliced cucumber

  7. 1/4 of the green onion sliced (about 1-2 tbsp)

  8. 1/4 of the diced avocado (about 1/4 of an avocado)

  9. Repeat for all of the mason jars and place the lid on top and store in the fridge. Eat within 4-5 days. When ready to eat, shake up the contents of the jar, pour into a bowl and eat.