Cold Sesame Noodles with Spiralized Vegetables , By .
These cold sesame noodle meal prep bowls are the perfect vegan prep ahead lunch: spiralized vegetables tossed with chickpeas and whole wheat spaghetti in a spicy almond butter sauce.
Prep Time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4 Servings
• 4 oz whole wheat spaghetti uncooked
• 1 medium-sized zucchini spiralized
• 2 large carrots spiralized or shredded
• 2 cups chickpeas 19 oz can, drained & rinsed
• green onions to garnish
• sesame seeds to garnish
• Almond Butter Sauce:
• 1/4 cup almond butter
• 1 teaspoon finely grated ginger
• 1 clove garlic minced
• 2 tablespoons soy sauce I use reduced sodium
• 3 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon maple syrup
• 1 teaspoon lime juice
• 1/2 teaspoon red pepper flakes optional; omit for non-spicy version
• Cook pasta according to package directions. Rinse under cold water and set aside to cool completely.
• Portion out pasta, zoodles, carrot noodles and chickpeas between four 2-cup storage containers. Sprinkle with green onions and sesame seeds.
• Stir or shake together all almond butter sauce ingredients, and divide amongst 2 oz storage containers.
• . . .
• . . .
Read More this full recipes at Cold Sesame Noodles with Spiralized Vegetables
These cold sesame noodle meal prep bowls are the perfect vegan prep ahead lunch: spiralized vegetables tossed with chickpeas and whole wheat spaghetti in a spicy almond butter sauce.
Prep Time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4 Servings
INGREDIENTS:
• 4 oz whole wheat spaghetti uncooked
• 1 medium-sized zucchini spiralized
• 2 large carrots spiralized or shredded
• 2 cups chickpeas 19 oz can, drained & rinsed
• green onions to garnish
• sesame seeds to garnish
• Almond Butter Sauce:
• 1/4 cup almond butter
• 1 teaspoon finely grated ginger
• 1 clove garlic minced
• 2 tablespoons soy sauce I use reduced sodium
• 3 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon maple syrup
• 1 teaspoon lime juice
• 1/2 teaspoon red pepper flakes optional; omit for non-spicy version
INSTRUCTIONS:
• Cook pasta according to package directions. Rinse under cold water and set aside to cool completely.
• Portion out pasta, zoodles, carrot noodles and chickpeas between four 2-cup storage containers. Sprinkle with green onions and sesame seeds.
• Stir or shake together all almond butter sauce ingredients, and divide amongst 2 oz storage containers.
• . . .
• . . .
Read More this full recipes at Cold Sesame Noodles with Spiralized Vegetables
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