Almond Butter Noodle Bowl
2fat
2starch
1vegetable
Looking for a twist on thai inspired peanut sauce? Try this almond butter bowl complete with almond butter sauce, whole grain pasta, and veggies!
1 cup
50 minutesIngredients
4 servings
- Cooked brown rice pasta (or whole wheat or chickpea)2 cup
- Zucchini, spiralized1/2 cup
- Large carrots, spiralized3/4 cup
- Chickpeas, rinsed and drained1 (15.5 oz) can
- Green onion (for garnish)2 tablespoon
- Sesame seeds (for garnish)1 teaspoon
- Almond butter1/4 cup
- Ginger, minced2 teaspoon
- Garlic cloves, minced2 clove
- Sesame oil1 tablespoon
- Chili garlic sauce1 tablespoon
- Rice vinegar2 tablespoon
- Soy sauce1 tablespoon
- Maple syrup1 tablespoon
- Water2 tablespoon
Directions
- 1Cook pasta according to package. Rinse and set aside to cool.
- 2Whisk together all dressing ingredients (almond butter, ginger, garlic, sesame oil, chili garlic sauce, rice vinegar, soy sauce, maple syrup, water)
- 3Add chickpeas, veggies, and cooled pasta to bowl.
- 4Drizzle with dressing and garnish with sesame seeds and green onions.
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