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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!
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.
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.