Asian Zoodle Buddha Bowl
This Asian Buddha Bowl delivers big flavor with minimal effort. Ready in under 15 minutes, this zoodle bowl is loaded with veggies and topped with a creamy peanut sauce that is drool worthy! This buddha bowl with peanut dressing is a satisfying no-cook meal that easy to customize and perfect for busy days. Great for meal prep and those hot summer days when cooking is off the table.
Servings 2
Calories 499kcal
Ingredients
- 2 large zucchini
- 1/2 cup shredded carrots
- 1/2 cup chopped sugar snap peas
- 1 small radish
- 1 cup cooked quinoa
Asian Peanut Sauce
- 1/4 cup. peanut butter
- 1/4 cup water
- 2 tbsp. coconut aminos or reduced sodium tamari
- 2 tbsp. rice wine vinegar
- 1/2 tsp. ground ginger
- 1/2 tsp. garlic powder
- 1/2 tsp. sea salt
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:
- Use leftover quinoa or other grains in this buddha bowl. I always have frozen quinoa on hand, but you could also use this 90 second quinoa to keep cooking to a minimum.
- Make extra peanut dressing, it's good for up to 5 days in the fridge and so delicious.
- Great for meal prep - double or triple the recipe and store in the fridge up to 4 days. Be sure to keep the dressing separate until right before serving.
- Add more protein with edamame, tofu, tempeh, chickpeas, chicken, shrimp or salmon.
- Use whatever veggies you have on hand (see the post for ideas).
Nutrition
Calories: 499kcal | Carbohydrates: 48g | Protein: 24g | Fat: 25g | Fiber: 15g | Sugar: 11g
