This isn’t your typical noodle bowl.
Featuring raw zucchini noodles, crisp bell peppers and a creamy Asian dressing, this bowl is reminiscent of Pad Thai–> but much lighter on your system! Far easier to prepare, too, since there’s no cooking involved.
Try it for lunch one day, instead of your usual salad!
Quick Noodle Bowl
3 medium zucchini, spiralized
1/2 batch creamy Asian dressing
Veggies of choice (shredded carrots, bell peppers, scallions, etc.)
Create zucchini noodles using a spiral slicer or vegetable peeler. (I find the spiral slicer is much quicker.)
Then simply whip up the creamy Asian dressing, toss it with the zucchini noodles and your favorite veggies, and enjoy!
*Note: Almond butter is often so naturally sweet, that I omitted the stevia in the dressing for this particular dish. As always, feel free to adjust these recipes to taste!
I love the combination of crunchy veggies with this creamy sauce.
Simple and delicious.
More proof that healthy meals don’t have to be bland or boring!
After this light, refreshing meal, I highly recommend indulging in a piece or two of raw almond butter fudge for dessert. I sure did!
Reader Feedback: How do you change-up your lunch routine? Any fun tricks to make your veggies more interesting?
Questions and Reviews
Mmmm I love zucchini noodles! My spiralizer is definitely my favourite way to make veggies more interesting. I could play with it forever! Another thing I love is infused balsamic vinegar (I have some amazing ones – maple, fig, strawberry, cranberry-pear… yum!). I use them on their own as dressings for a bunch of diced veggies and each one tastes different, so I never get bored. 🙂
Ooh, those infused vinegars sound fun!
I would love to hear more about these infused balsamic vinegars!
The simplicity of this suits me right down to the ground! I am loving your recipes. I tried the almond fudge yesterday, so perfect straight from the freezer on a sunny (slightly smoggy) day – thank you!
Thanks, Emily! Glad you enjoyed it! 🙂
I have been doing wraps lately and mixing up the greens…I tried collard greens, kale, etc. but I prefer chard for wraps!!
I love using chard for wraps, too! The leaves are perfect for rolling. 😉 I use romaine a lot, because it’s always in my fridge, but it’s definitely a little messier!
I haven’t tried almond butter in savory recipes yet but that Asian dressing is definitely nudging me in that direction 🙂
Hope you try it soon! 😉
I love having zucchini noodles instead of pasta, I find it more satisfying and you get to eat more of it 🙂 I really need to just buy a spiralizer, I’ve been using a veggie peeler, but a spiralizer would be much easier!
I’m the same way– I prefer zucchini noodles so I can eat more!! The spiralizer is much quicker and easier, so I hope you treat yourself to one soon!
I had this for lunch today — fantastic! Thank you!
I LOVE this, the almond butter/tamari/lime combo makes it soooo delish!
Lately I’ve been obsessed with roasted veggies in coconut oil. I cut up a bunch of veggies and rub coconut all over them, then throw on a cookie sheet with salt. Last night I had a whole bag of broccoli and brussels sprouts…they are like popcorn to me and I don’t care if I eat that much because they are veggies 🙂
I LOVE THIS RECIPE! I just came across your site yesterday and I am so happy that I found it!!!
Megan, I just bought and the spiral slicer from the link on your website. I can’t wait for it to come! BTW, what slicer do you use? (shredder chipper or slicer?)
That’s great, I hope you love the spiral slicer! I’m not sure of the name, but I use the attachment with the larger triangle-shaped holes to make noodles. And the flat slicer blade makes paper-thin ribbons, for a more fettuccine-like pasta!
Delicious! Just made this with my new spiral slicer. So good!
Glad you enjoyed it! 🙂
Hi Megan: I found your web site about a month ago and I am so impressed on the fantastic meals you come up with and your ideas of food allt together. I bought the spiral slicer and made this quick noodle bowl and I LOVE IT!! I am so excited to make all the other recipes because it is healthy and I know where the food comes from. Thank you for you!
Just got the spiralizer and made this dish last night. It was better than the recipe read! We loved it, used a big zucchini and will enjoy the leftovers for lunch today. My wife kind of rolled her eyes when she saw the spiralizer, but it made the meal different and new. And the dressing is so easy!
Can’t believe how much we’re enjoying this site. Thank you!
Just made this for dinner. I wanted to love this recipe, but the dressing just didn’t do it for me. I think I’ll try it again with avocado oil and vinegar. Great concept though!
This is so yummy! I’ve been making this the night before for my next day’s lunch. The veggies soak up the almond dressing. So, so good!
Do you have to spiralize the zucchini right before you eat it, or could you do it the night before to bring it in a lunchbox for work? I’m wondering if the zucchini would get too wet if you did it the night before.
So fresh and delicious! I love your recipes!
Love this recipe! To bulk it up, sometimes we also do 1/2 brown rice noodles 1/2 zucchini noodles.