These lunch bowls are satisfying and pack 25 grams of plant-based protein!
I could eat noodles every day! I’m half Korean, so maybe that has something to do with it?! These ramen veggie bowls are like salads but incorporate hearty veggies and noodles that make it seems like more of a filling meal. Packed with 25 grams of protein, 14 grams of fiber; they clock in at around 562 calories. Please note this is an estimate that varies based on the size of the produce you are using and the type of ramen you buy.
What kind of ramen to use
The ramen I use is made by Lotus Foods. They have so many varieties but I typically use their Millet and Brown Rice Ramen.
Millet is an alkaline grain and I like to use it when I can. Their ramen is especially yummy and I honestly can’t even tell the difference between this ramen and regular varieties that contain wheat.
Tips for making these ramen veggie bowls
The dressing is definitely better stored separately and added to the bowls just before serving. Don’t be tempted to add it the veggie mixture and store it with the dressing already added to the bowls. I tested it this way and it makes a big difference in the taste. The dressing absorbs into the veggies and noodles and honestly doesn’t taste near as good when you add it right before serving.
Make sure you thaw out your edamame before making these bowls or you can steam them for a bit. You could try adding them to the bowls frozen and let them thaw out while storing in the fridge but I did not test it and I’m not sure if it would make any of the other veggies mushy. Also, remember to buy edamame that has already been shelled.
You will need four 4 cup containers. The ones in this recipe video are Pyrex Snapware. I have not been able to find them sold in multiples other than in multi-size packages that include all different sizes that won’t work for these lunch bowls.
I recently bought these 4.5 cup containers from Amazon and I love that they have a little bit of extra room and I really like the snap-on and leak-proof lids. You will also need some small containers for your dressing. I love these 4 oz jars for dressings and sauces.
Let me know if you try these bowls! I love to get feedback from you guys. Even if you don’t like them, I would like to hear what you didn’t like about them so that I can improve the recipe for you. I really think you will love these though, but hey, you never know! Give them a try and let me know!
These ramen veggie bowls are:
one of my favorites!
Love these meal prep lunch bowls? Try:
- Easy Mediterranean Lunch Bowls
- Fresh Tex-Mex Lunch Bowls
- Thai Tofu Lunch Bowls
- Easy Quinoa Salad Lunch Bowls
Ramen Veggie Lunch Bowls
Ramen Veggie Bowls
- 3 ramen cakes (I used Lotus Foods Millet and Brown Rice Ramen)
- 3 cup red cabbage, sliced thinly
- 3 carrots, peeled and sliced into ribbons (use a vegetable peeler)
- 1 ½ cups shelled edamame, thawed
- ½ cup sliced almonds
- 4 green onions, sliced
- 1 large cucumber, diced
- 1 red pepper, diced
- ⅓ cup almond butter
- ¼ cup water
- 3 tablespoons reduced sodium Tamari (or soy sauce)
- 3 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon maple syrup
- ¾ teaspoon crushed red pepper (or reduce to preference)
- Make sure the edamame is thawed. If it is not thawed, you can steam it for a couple minutes.
- In a large bowl, combine all ramen veggie bowl ingredients, except the ramen.
- In a medium pot, boil water and cook the ramen per the package instructions. If using Lotus Foods Ramen, bring the water to a boil, then add ramen. In about one minute, separate the noddles with a fork, reduce heat and continue to cook for 3 additional minutes. Remove from heat and add to colander to drain water. Immediately rinse with cool water.
- While the noodles are still very pliable and not sticking together, add them to the bowl of veggies. Using two large serving utensils, separate the noodles and mix then in with the veggies. Watch the video for how I separate the noodles. Use tongs to divide into 4 bowls.
- Make your dressing by adding ingredients to a mini food processor or a blender. Divide dressing evenly in four small containers (about 1/4 cup each).
- Cover and store in the fridge for up to five days.