Asian Zoodle Buddha Bowl (Vegan, Low Fat)

This irresistible Asian Zoodle Buddha Bowl is the perfect way to enjoy fresh veggies for Meatless Monday! To be honest, this Buddha bowl is the perfect way to enjoy fresh veggies any day, it doesn’t have to just be Monday! With fresh zucchini noodles, chopped veggies, quinoa and sunflower seeds all topped with an Asian inspired peanut sauce. This vegan, low fat zoodle bowl is a great way to get more veggies into your everyday. Heck I ate this three days in  row and even had it for lunch and dinner one day #truestory. 

Have you ever heard of a Buddha bowl? I have seen these all over the internet lately and I’m always drooling. I had to google “Buddha Bowl” to get an understanding of what exactly this was and was pleasantly excited to learn that it was described as “a bowl that is packed so full that it has a rounded “belly” that appears at the top of the bowl so it looks like the belly of a Buddha” via the Urban Dictionary. Well you know when this Buddha belly is packed with fresh veggies, I’m going to be all over it!

This Asian Zoodle Buddha Bowl is very easy to adapt to whatever you have on hand. Feel free to add your favorite veggies as well. I have a special affinity for sugar snap peas and fresh radishes, especially in the summer. This dish doesn’t require you to turn on the stove at all! Using leftover quinoa from meal prep, this vegan bowl is ready is ready in under 10 minutes (even faster if you have good knife skills or buy pre-shredded carrots). Even without quinoa, this Asian Zoodle Buddha bowl is plenty filling, so if you don’t have any in the fridge, no worries! Leftover rice works great here as well!

Asian Zoodle Buddha Bowl Recipe Tips

The peanut sauce on this bowl is sinfully delicious. It’s secret is peanut flour! Have you tried this yet? You may have heard about this before, some people use PB2, which is a great product but I prefer Peanut Plus Peanut Flour, since it doesn’t have any added sugar or ingredients. It’s called peanut flour, but for a simple explanation is they roast peanuts, and remove the peanut oil from the ground peanuts and what is left is is ground into a flour.

Peanut flour can be added to anything! It’s great mixed in oats, muffin batter, cookie dough, to make frosting or you can simply mixed with water or milk to create a low fat peanut butter. This peanut butter can be spread over apple slices, banana, celery sticks or as a peanut sauce to put on salad, zoodles, on grilled tuna or shrimp. Once you try it I think you will love it too!

If you haven’t bought a vegetable spiralizer yet, I hope this post changes your mind! I’m convinced its a kitchen essential and just bought one for my mom for mother’s day. In a healthy eating kitchen, the ability to make fresh veggies that you can replace pasta with is just a no brainer! I love how simple the spiralizer is to use and how I don’t feel weighed down after eating a big bowl of zucchini noodles like I would with traditional pasta!

Get more veggies in your life with this Cruciferous Crunch Salad!

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Asian Zoodle Buddha Bowl

This Asian Zoodle Buddha Bowl is packed with fresh veggies and served with a delicious peanut sauce that is simply delicious. This dish is easy to make, doesn't require any cooking and is a perfect weeknight dinner for the family. It's a great way to have kids enjoy eating their veggies as well!

5 from 3 votes

Print Pin Rate

Course: dinner

Cuisine: Asian

Keyword: buddha bowl, gluten free, low fat, salad, vegan

Prep Time: 12 minutes

Total Time: 12 minutes

Servings: 4

Calories: 255kcal

Author: Samantha Rowland

Ingredients

• 2 large zucchini spiralized
• 1/4 cup shredded carrots
• 1/4 cup chopped sugar snap peas about 15 pea pods, chopped
• 1 radish chopped into matchsticks
• 1/2 cup cooked quinoa
• 1/2 red bell peppers cut into matchsticks
• 1 avocado seed and skin removed, sliced thin
• 1/4 cup sunflower seeds or peanuts

Asian Peanut Sauce

• 7 tbs. peanut flour
• 2 tbs. reduced sodium tamari or soy sauce
• 2 tbs. rice wine vinegar
• 6 tbs. water
• 1 tbs. ground ginger I buy a jar of ginger that I keep in the fridge
• 1-2 tbs. sriracha optional

Instructions

• Spiralize the zucchini and chop the veggies.
• Divide the veggies between 2-4 bowls depending on your own personal preference (this made 3 in my family)
• Add quinoa and sunflower seeds to veggie bowl.
• Mix the Asian Peanut Sauce and pour over the veggies and quinoa mixture.
• Feel free to add your favorite protein of choice.
• Stir and enjoy!

Asian Peanut Sauce

• Combine all ingredients into a small bowl. Whisk with a spoon or a fork until all clumps from the peanut flour are removed and sauce is smooth. Add sriracha to taste or leave out completely.

Nutrition

Calories: 255kcal | Carbohydrates: 21g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Sodium: 612mg | Potassium: 890mg | Fiber: 8g | Sugar: 4g | Vitamin A: 2140IU | Vitamin C: 48.2mg | Calcium: 58mg | Iron: 2.6mg

Tried this recipe?Mention @bites_of_wellness or tag #bitesofwellness

What about you?

• What did you think a Buddha Bowl was the first time you heard of it?
• What is your favorite summer veggie?
• Do you have a spiralizer?

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