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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!
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Quick Noodle Bowl
serves 1
Ingredients:
3 medium zucchini, spiralized
1/2 batch creamy Asian dressing
Veggies of choice (shredded carrots, bell peppers, scallions, etc.)
Directions:
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!
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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?
Delicious! Just made this with my new spiral slicer. So good!
Glad you enjoyed 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!
I LOVE THIS RECIPE! I just came across your site yesterday and I am so happy that I found it!!!
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 had this for lunch today — fantastic! Thank you!
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 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 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!
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! 🙂
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!