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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!

4 servings



  • 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


  1. Prepare the zucchini noodles: Spiralize your zucchini to create noodles. Grab a handful and cut to a shorter length w/ kitchen scissors. Set aside.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Serve: Divide noodle mixture into four bowls. Garnish with remaining green onions, nuts & seeds.


  1. 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.

  2. If you don't have a spiralizer, create ribbons with a vegetable peeler.

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