If you haven’t heard of Buddha bowls, let me introduce you-they’re a healthy complete meal in a bowl. They are usually loaded with vegetables, proteins, whole grains, and topped with various dressing. My Veggie Noodles Buddha Bowl is an easy and colorful recipe your whole family will enjoy. Dressed in a sweet, creamy, and tangy Thai sauce, this delicious, nourishing plant-based dinner is ready in 30 minutes or less. If you are on a low-carb vegan diet or simply want to try something different, replacing regular pasta with veggie noodles is a delicious healthy option.
Servings: 1 person
Cost: $1
Equipment
- Spiralizer
Ingredients
- 1 medium zucchini
- 2 medium/small sweet potatoes
- 2 tsp olive oil
- ¼ cup corn, fresh or canned
- ½ cup shredded cabbage
- ¼ cup marinated artichokes
- For the dressing:
- 3 Tbsp natural peanut butter
- ¼ cup water
- 2 tsp soy sauce
- 2 tsp apple cider or rice vinegar
- 2 tsp dark maple syrup
- ½ tsp Sriracha sauce
- ½ tsp garlic powder
- 2 tsp chia seeds
- 1 tsp fresh ginger, finely shredded
- ½ tsp sesame oil
Instructions
- Spiralize the zucchini and potatoes, according to your spiralizer's instruction. Do not forget to cut the ends of each vegetable before spiralizing. After you are done, set the noodles aside.
- Drizzle olive oil on a large non-stick pan and add spiralized potatoes. Cook on medium-high heat for 5 minutes, stirring frequently.
- Stir in zucchini and squash. Continue to cook for 5 more minutes.
- Remove from the heat.
- For the dressing: In a medium bowl, whisk all ingredients until smooth.
- Pour over the veggie noodles. Top with corn, cabbage, and artichokes. Enjoy!
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