Meal prep is KEY to eating healthy. If I have healthy food ready to go, I’m more likely to eat it before I raid the kids’ sugary snack stash. However, having to eat the same thing, day after day, can get really old. The key is to prep a few different types of healthy snacks and meals each week so you have some variety. This recipe will definitely put some “spice” in your life.
1/4 cup extra virgin olive oil (you can use less if you want to cut your oil intake)
1 tablespoon black sesame seeds
For the salad:
4 ounces soba noodles
1 red bell pepper, thinly sliced
1 cup shelled edamame, cooked
2 large carrots, peeled and shredded (or you can cheat and buy a package of pre-shredded carrots)
4 green onions, thinly sliced
Cook soba noodles as directed on package. Drain and rinse thoroughly in cold water.
Make the dressing. In a small bowl or large measuring cup, whisk together peanut butter, sambal oelek, rice vinegar, and tamari. Slowly drizzle in the olive oil and whisk until well combined. Stir in the sesame seeds.
Cook edamame according to package instructions.
Pour about 1/8 cup of dressing in each of the 4 pint sized jars.
Divide soba noodles into equal portions.
Layer remaining ingredients: red peppers, edamame, carrots, and green onion.