Balanced meals like this Spicy Peanut Noodle Bowl is just what my body needs to stay full, and go about my day without running into unwanted cravings.
I’m learning the key to making a super awesome veggie bounty bowl is to never, ever, go shy with the toppings.
I like getting complex with flavors and textures, but totally feel free to branch out and add some of your favorite veggies and proteins.
Shout out to Rhapsody Natural Foods for the amazing bbq tempeh used in this recipe.
Spicy Peanut Noodle Bowl
A little bit of everything in one big bowl; noodles, veggies, local Vermont tempeh and some yummy spicy peanut sauce.
Spicy Peanut Noodles
- 1 tbsp sesame oil
- 2 tbsp chopped white onion
- 1 tbsp diced tomato
- 1/4 cup canned black beans
- 1/2 cup spicy peanut sauce
- 2 cups cooked brown rice pasta
- 4 oz. bbq tempeh by Rhapsody Natural Foods
- 1 sliced carrot
- 1 sliced pickle
- 1/2 tbsp sesame seed
- handful broccoli sprouts
- 1/2 avocado
Bring about 3 cups of water to a boil in a medium size sauce pan, and add about half a 10 oz. box of brown rice spaghetti. Cook for about 8 minutes, then drain and set aside (add a little pasta water to keep from drying out).
Heat the sesame oil in a pan, then add the onion, tomato and black beans, and cook for about 3 minutes.
Add your favorite spicy peanut sauce to the skillet (store bought or homemade) and the cooked rice noodles, and toss everything together.
For the toppings, heat up a little bit of sesame oil in a small skillet, and sear some bbq tempeh for about 3 minutes each side. Chop into small pieces.
Put the spicy peanut noodles in one side of a large bowl, and fill the other side with the toppings. I used about half of what I cooked for the spicy peanut noodles, and saved the rest for later.
I was lucky to have some spicy peanut sauce on hand that Kevin made, but here are a couple recipes you could try if you want to make your own.