Colorful Thai Bowl

 

Colorful thai bowl

I love this meal for family dinner because it’s so pretty and tastes delicious too. It’s balanced between the major macronutrients and it’s loaded with goodness. It’s a must-try!

Ingredients

Main

• 1 cup Baby spinach

• 1 cup Cabbage, purple

• 1 cup Carrot ribbons

• 1/2 cup Cilantro

• 1 cup Edamame, frozen

• 1 1/2 cups Red bell pepper, thin

• 16 oz Spaghetti, whole wheat thin or a gluten-free option (I love TJ’s brown rice and quinoa noodles)

• Sesame seeds

Sauce

• 1 tsp Garlic powder

• 1 tsp Ginger, powder

• 3 tbsp Rice vinegar

• 1 tbsp Sesame oil, toasted

• 1/4 cup Water1 tbsp Maple syrup

• 1/2 cup Peanut butter (or almond butter or tahini)

• 4 tbsp Soy sauce or Liquid Aminos

• 2 tsp Sriracha ( I omitted this bc I’m a wimp)

Instructions

  • if adding tofu or other protein, begin by cooking that. The key to good tofu is draining it. I use a stack of paper towels and place the block of tofu under a heavy cutting board. I let it soak through the towels for 20 min or so. Then add olive oil to a pan and brown on one side, then the other. It will be crunchy on the outside and soft on the inside.

  • boil water and cook pasta

  • prepare and chop veggies (Slice the red pepper, shred the cabbage thin, chop the cilantro and make carrot ribbons by using a peeler )

    For the edamame, just microwave the frozen edamame for a few minutes until cooked.

  • make the sauce - add all ingredients to a mini blender and mix until well combined

  • drain pasta and add to large serving bowl

  • layer all the veggies on top of the noodles

  • drizzle with the peanut sauce

  • top with sesame seeds and enjoy!

DinnerDoris Steeresalad