HIGH PROTEIN PLANT-BASED PEANUT NOODLE BOWL
As the seasons change, our bodies often crave fresh ingredients and lighter meals. When you’re prepping for a busy week, it can be tough to not lean on convenience, but there are easy ways to still get in plenty of whole foods and protein from plant-based sources without spending a ton of time doing so. This vegan peanut noodle bowl packs a punch of plant-based protein, is full of fresh veggies and is an easy meal to prep for the whole week!
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PLANT-BASED PEANUT NOODLE BOWL
PREP TIME: 15 minutes | COOK TIME: 8-10 minutes | MAKES: 4 servings
WHAT YOU NEED:
NOODLE BOWL:
4 oz. Edamame pasta, dry (o your favorite protein pasta; we used this one)
300g Purple cabbage, shredded
280g Shredded matchstick carrots
250g Red bell pepper, thinly sliced
200g Baby spinach
450g Edamame, steamed and chilled we used frozen
Cilantro + green onions for garnish
PEANUT SAUCE:
64g Peanut butter (¼ C)
24g Powdered peanut butter (2T)
15g Sriracha (2t)
20g Lite soy sauce (2T)
20g Rice vinegar (2T)
10g Maple syrup (1T)
⅓ C Water
⅓ C Lite coconut milk from a can
10g Toasted sesame oil (1T)
5g Garlic, minced (1t)
2g Ground ginger (½ t)
WHAT TO DO:
Prepare pasta per package instructions.
While pasta is cooking, chop and slice all veggies and add to a large mixing bowl. (Pro-tip: weigh the empty bowl in grams before adding veggies and make note of the weight.)
Once pasta is done cooking, rinse with cold water and let it cool while you make the sauce.
To make the sauce, add all ingredients to a small mixing bowl and use an immersion blender to combine (you can also add all to a blender and combine).
Add pasta and sauce to the bowl with veggies and mix everything together until well-coated with the sauce.
Weigh the entire recipe and subtract the weight of the bowl noted earlier. Divide that number by 4 to get the amount needed to fill one serving and separate into 4 separate bowls.
Garnish with cilantro and green onions and enjoy!
MACROS PER SERVING: 32P/18F/49C, 467 calories
You can find the recipe in the MyFitnessPal database by searching:
“KLN Recipe: Peanut Noodle Bowl”.
NOTE: This dish is meant to be served cold or can also be served with warm noodles and sauce with fresh, raw veggies. Also, if you’d rather evenly distribute ingredients across servings (or if you want to make less servings) divide the ingredient amount by 4 and add to each bowl separately. The sauce makes about 1 cup, so each portion gets about ¼ cup if you’re preparing an individual portion. This dish also pairs well with shrimp or salmon for added protein.
For more macro-friendly, plant-based recipes like this one, check out these favorites: