Asian Zoodle Buddha Bowl
Asian Zoodle Buddha Bowl is the perfect way to enjoy fresh veggies for lunch or dinner.
Packed with flavor, this creamy peanut dressing is so easy to make and takes these fresh veggies to the next level. Made with zucchini noodles, chopped veggies, quinoa and sunflower seeds, this vegan Buddha bowl is the perfect meal to enjoy when you want something light but filling.
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Why you will love this recipe
- No cooking required (if you have leftover quinoa): 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).
- Filling vegetarian meal: The combination of veggies, quinoa, sunflower seeds, avocado and the Asian dressing are extremely filling and so simple to throw together. You could also use leftover jasmine rice in place of the quinoa. If you are not vegetarian, you can add your favorite cooked protein: shrimp, chicken, salmon would all work well here.
- Great alternative to salad: I love a good salad but sometimes you need to mix things up to keep them interesting. This zoodle bowl is packed with flavor and a fun way to get in veggies without being salad.
Ingredients
- Zucchini – spiralized into zucchini noodles (zoodles)
- Quinoa (cooked) – you could also use rice, cauliflower rice or your favorite grains in the zoodle bowl.
- Shredded carrots (optional) – I like to buy pre-shredded carrots, but you can also shred your own carrots using the food processor or hand grater.
- Sugar snap peas (optional) – sugar snap peas add a great crunch to this buddha bowl and a slight layer of sweetness.
- Sliced radish (optional) – radish adds great crunch and a slightly spicy bite.
Peanut Dressing Ingredients
- Peanut butter – peanut butter helps make this dressing creamy, rich and
- Coconut aminos – coconut aminos are a soy free substitute for soy sauce. They are also gluten free and add a very deep, rich flavor to the sauce.
- Rice wine vinegar – this helps to cut through the peanut butter and adds a bit of tang to the dressing
- Ground ginger, garlic powder, salt – the spices help to add flavor to the dressing without much cost.
How to make Asian Zoodle Bowl
Check out the step by step process on how to make Asian Zoodle Bowls.
- Start by mixing up the peanut dressing ingredients together in a bowl and allow to sit to let the flavors start to blend together.
- Cook the quinoa if needed, I usually have some leftover or frozen after making instant pot quinoa.
- Spiralize the zucchini and divide it into 2 bowls.
- Chop the sugar snap peas, radish and any other veggies you choose to use and add them on top of the zucchini noodles.
- Spoon out the quinoa (or other grains) on top of the zucchini noodles.
- Pour the peanut dressing over and stir well.
What other veggies to use
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.
- Daikon radish noodles or carrot noodles for crunch and contrast to the zoodles
- Chopped bell peppers, broccoli slaw or shredded cabbage for crunch and volume
- Sautéed or roasted broccoli, asparagus, cauliflower
- Cubed or sliced avocado to add even more creamy texture to the bowl.
Other great additions to buddha bowls
- Nuts and seeds add crunch and help to make this vegan buddha bowl even more filling! You could use sunflower seeds, pumpkin seeds, hemp hearts, sliced almonds, chopped pecans, walnuts, cashews or even peanuts.
- Spice: I love adding spice and heat to the buddha bowls. Some of my favorite ways to add spice include sriracha (1/2 – 1 tbsp), chili garlic sauce (1/2 – 1 tbsp) or 1/2 tsp. crushed red pepper flakes.
FAQs
What is a Buddha Bowl
Have you ever heard of a Buddha bowl? Honestly, I had to google “Buddha Bowl” to get an understanding of what exactly a buddha bowl was.
According to the Urban Dictionary, a buddha bowl is “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”
How to make spiralized zucchini noodles at home
You will need a spiralizer to make zucchini noodles. I like the models that will suction to the countertop and are easy to clean up. This is my go to spiralizer after they stopped selling the one I have used for the past few years.
To spiralize a zucchini:
- First wash the zucchini, then cut off the top and the bottom.
- Insert the tray you need to make the appropriate size noodles. You will want spaghetti sized noodles for this bowl.
- Place the zucchini between the handle and the blade. Once secure, start to spin the handle, spiralizing the zucchini.
- Once all the noodles are spiralized, cut them with a knife so they aren’t as long.
Substitutions:
- Zoodles: If you don’t have a spiralizer, you can actually buy frozen zucchini noodles and carrot noodles at most grocery stores now. If you don’t love zoodles, you could also use spaghetti squash, low carb pasta (daikon radish), or sweet potato noodles.
- Quinoa: If you don’t have quinoa on hand or don’t love it, you could use brown or white jasmine rice or even cauliflower rice that has been sautéed to remove some of the excess liquid.
- Veggies: Shredded carrots, sugar snap peas, radish: You can use whatever veggies you have on hand in this dish, that is the great thing about buddha bowls, they are incredibly versatile. You may decide based on what veggies you use to sauté them or even roast them first.
- Peanut butter: If you don’t have this on hand, you could use almond butter, cashew butter or sunflower seed butter in place of the peanut butter.
- Coconut aminos: These are a soy free and gluten free alternative to soy sauce. You can also use tamari (gluten free) if you can tolerate soy.
- Rice wine vinegar: I love using rice wine vinegar in Asian inspired dishes. If you don’t have any on hand, you can use lime juice in place of the rice wine vinegar.
- Ground ginger: You could also use fresh ginger (about 1 tbsp. freshly grated) or omit completely.
If you love this recipe, you should try
- Fall Maple Buddha Bowl
- Creamy Asian Spaghetti Squash
- Spicy Creamy Asian Slaw
- Instant Pot Chicken Fried Rice
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Asian Zoodle Buddha Bowl
$4.66 Recipe/$2.33 ServingAsian buddha bowl – vegan, gluten free, dairy free, easy to make – this healthy buddha bowl is perfect for light meals in the spring and summer. Packed with flavor and so simple, no cooking required, you can use leftover meal prep grains!
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Servings: 2
Ingredients
- 2 large zucchini - $2.00
- 1/2 cup shredded carrots - $0.38
- 1/2 cup chopped sugar snap peas - $0.75
- 1 small radish - $0.10
- 1 cup cooked quinoa - $0.28
Asian Peanut Sauce
- 1/4 cup. peanut butter - $0.50
- 1/4 cup water - $0.00
- 2 tbsp. coconut aminos or reduced sodium tamari - $0.36
- 2 tbsp. rice wine vinegar - $0.16
- 1/2 tsp. ground ginger - $0.05
- 1/2 tsp. garlic powder - $0.05
- 1/2 tsp. sea salt - $0.03
Instructions
- Combine the ingredients for the peanut dressing in a bowl.
- Spiralize the zucchini and make sure you cut the zucchini noodles into smaller pieces.
- Finely chop the radish into matchsticks.
- Chop the sugar snap peas into small chunks.
- Divide the veggies between 2-4 bowls depending on your own personal preference.
- Add quinoa to the veggies in the bowl.
- Pour the dressing over the veggies and stir well.
Notes
Tip:
You can use the slicing or shredded attachment on your food processor to make it really easy to quickly slice or shred any veggie in seconds.
Other veggies you can add:
- Daikon radish noodles or carrot noodles for crunch and contrast to the zoodles
- Chopped bell peppers, broccoli slaw or shredded cabbage for crunch and volume
- Sautéed or roasted broccoli, asparagus, cauliflower
- Cubed or sliced avocado to add even more creamy texture to the bowl.
- Nuts and seeds add crunch and help to make this vegan buddha bowl even more filling! You could use sunflower seeds, pumpkin seeds, hemp hearts, sliced almonds, chopped pecans, walnuts, cashews or even peanuts.
- Spice: I love adding spice and heat to the buddha bowls. Some of my favorite ways to add spice include sriracha (1/2 – 1 tbsp), chili garlic sauce (1/2 – 1 tbsp) or 1/2 tsp. crushed red pepper flakes.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
499
Fat
25
g
Carbohydrates
48
g
Fiber
15
g
Sugar
11
g
Protein
24
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
DID YOU LOVE THIS RECIPE?Let others know by rating and leaving a comment below!
This is the most delicious peanut sauce I’ve ever made! I usually use peanut butter but liked this version so much more. I used PB Fit since I couldn’t find peanut better flour in my local store (I’ll find out elsewhere soon). Super easy.
Looks soooo good! Pinning it to try soon :) Thanks for sharing at Your Turn To Shine…. featuring you tomorrow :)
Thank you for featuring me!! Hope you enjoy it :)
Yummy! I could eat this Asian Zoodle Buddah Bowl everyday! Thank you for sharing this healthy and delicious recipe with us at the Healthy Happy Green and Natural Party Blog Hop. I’m pinning and sharing. I can’t wait to see what you share with us next!
This is amazing! What a yummy recipe! I would love for you to share this at my link party Making Memories Mondays going on now! :-)
Cathy
What a fabulous dinner idea! Thanks for linking up with What’s Cookin’ Wednesday!