This Asian-inspired, gluten-free zucchini noodle bowl is so versatile! You can switch up the veggies and protein based on preferences and seasonality. Savory w/ a bit of heat combined with crunchy veggies, nuts and seeds make this complete meal a favorite in our home!
2 medium zucchinis, spiralized or cubed
1 red bell pepper, thinly sliced
½ cup red cabbage, thinly sliced
1 carrot, shredded
2 green onions, thinly sliced
1/4 cup toasted cashews, divided
1/4 cup toasted sesame seeds, divided (white, black or a combo)
1/4 cup natural peanut butter
2 tablespoons fresh lime juice (or rice vinegar)
2 tablespoons reduced-sodium tamari
1 tablespoon pure maple syrup (or raw honey)
1.5 teaspoon sriracha
½ tablespoon sesame oil
1 garlic clove, minced
1 teaspoon fresh ginger, minced
2 tablespoons warm water, or more to a pourable consistency
1 (10-14 oz) container shelled edamame
1/2 Tbsp reduced-sodium tamari
1 tsp sesame oil
Prepare the zucchini noodles: Spiralize your zucchini to create noodles. Grab a handful and cut to a shorter length w/ kitchen scissors. Set aside.
Make the sauce: In a separate bowl, add the nutty sauce ingredients and whisk until well combined. Taste and adjust accordingly. If the consistency is to thick, add 1-2 Tbsp of water at a time and whisk until you get a pourable, sauce-like consistency.
Combine the raw vegetables, nuts and seeds: To a large mixing bowl, add the bell pepper, cabbage, carrots, green onion, 2 Tbsp cashews and 2 Tbsp sesame seeds and stir until combined.
Cook the edamame: Heat a medium skillet to medium and add edamame. Saute for 3-4 minutes or until it starts to get a little golden, stirring occasionally. Add sesame oil and tamari during the last minute and stir. Add to the veggie bowl.
Finish the noodles: Add the zucchini noodles to the same skillet you used for the edemame. Over meduim heat, saute for 1-2 minutes. Add to the bowl with veggies and edamame. Drizzle with half the peanut sauce and gently stir until well combined.
Serve: Divide noodle mixture into four bowls. Garnish with remaining green onions, nuts & seeds.
If meal prepping, store the sauce separate from the other bowl ingredients to avoid the noodles from becoming too soggy. Store 2-3 days maximum.
If you don't have a spiralizer, create ribbons with a vegetable peeler.