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.

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.

1. Start by mixing up the peanut dressing ingredients together in a bowl and allow to sit to let the flavors start to blend together.
2. Cook the quinoa if needed, I usually have some leftover or frozen after making instant pot quinoa.
3. Spiralize the zucchini and divide it into 2 bowls.
4. Chop the sugar snap peas, radish and any other veggies you choose to use and add them on top of the zucchini noodles.
5. Spoon out the quinoa (or other grains) on top of the zucchini noodles.
6. 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.

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 Serving

Asian 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!

5 from 4 votes

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Course: dinner

Cuisine: Asian

Keyword: asian buddha bowl, Asian Zoodle Bowl, buddha bowl

Prep Time: 12 minutes mins

Total Time: 12 minutes mins

Servings: 2

Author: Samantha Rowland

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.

Other great additions

• 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.

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