Veggie Noodles Buddha Bowl
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!