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 zucchini, spiralized
1 red bell pepper, thinly sliced
1 (10 oz) container shelled edamame
½ cup red cabbage, thinly sliced
1 carrot, shredded
2 green onions, thinly sliced
1/4 cup toasted cashews
1/4 cup toasted sesame seeds (white & black)
4 tablespoons natural peanut butter
3 tablespoons rice vinegar
2 tablespoons low-sodium tamari (or coconut aminos)
1 tablespoon pure maple syrup (or raw honey)
1 tablespoon sriracha
½ tablespoon sesame oil
1 garlic clove, minced
1 teaspoon fresh ginger, minced
2 tablespoons warm water, or more to a pourable consistency
Prepare the zucchini noodles: Spiralize your zucchini to create noodles. Grab a handful and cut to a shorter length w/ kitchen scissors. Sprinkle with a pinch of salt and add to a colander and set aside. This will help remove some of the excess water from the zucchini.
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 and whisk until it's a pourable, sauce-like consistency.
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. Sprinkle with a dash of tamari during the last minute and stir.
Finish the noodles: Once the veggies and sauce is prepped, pat the zucchini noodles dry with a paper towel.
Assemble: To a medium bowl, add the zucchini noodles, bell peppers, edamame and half the green onions. Gently stir to combine.
Serve: Divide noodle mixture into four bowls. Garnish with remaining green onions, nuts & seeds. Drizzle 1-2 Tbsp of the sauce over each bowl.
NOTE: 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.