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    Cold Sesame Noodle Meal Prep Bowls (Vegan)

    February 12, 2018 by Denise Bustard 98 Comments

    Home / Recipes / Vegetarian Meal Prep / Cold Sesame Noodle Meal Prep Bowls (Vegan)

    Jump to Recipe Jump to Video

    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. 

    overhead shot of four Cold Sesame Noodle Meal Prep Bowls

    After almost a year of losing my spiralizer during our move, I finally found it! Happy dance!

    I was SO excited to unpack it and get back to spiralizing. I love spiralizing to add new textures to salads, and trick myself into lightening up some traditionally carb-laden recipes.

    Now I'm not saying these cold sesame noodle meal prep bowls are low carb...however they are much lower carb then they would be with straight up pasta.

    And please, no one tell him, but Kai happily munched on a zucchini noodle thinking it was pasta. He was totally tricked! Muah ha ha.

    Recipe video

    Watch the video below to see exactly how I prepped my Cold Sesame Noodle Meal Prep Bowls. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.


    close up shot of the sauce and chickpeas in Cold Sesame Noodle Meal Prep Bowls

    Reasons to love these noodle bowls

    • they are vegan. I'm hoping to add more plant-based meal prep recipes in 2018 for you guys!
    • THE SAUCE. Spicy, creamy, tangy, gingery...gah. Enough said.
    • You are eating a ton of veggies but it really doesn't feel like it! I cut the standard 2 oz pasta serving in half and swapped with spiralized zucchini and carrots. It is still a filling and satisfying meal.
    • no microwave needed. Open, toss in sauce, eat. The end.

    Cold Sesame Noodle Meal Prep Bowls with fork in glass container

    Now there are a few different components to these cold sesame noodle bowls: whole wheat pasta, spiralized veggies, and sauce.

    All round, it should still take you under 30 minutes to prep, since you can work on the almond butter sauce and spiralizing the veggies while the pasta cooks.

    For protein, we kept it simple with canned chickpeas. You could swap for edamame or even chicken if you'd like.

    fork picking up a bite of Cold Sesame Noodles

    Tips for perfect meal prep bowls:

    • I used my favorite 2 cup storage containers similar to these, and some 2 oz condiment containers similar to these (let me know if you have a favorite re-usable condiment storage container!)
    • this is the spiralizer model I own and love
    • Swaps: zucchini & carrots for thinly sliced bell pepper, cabbage, or your favorite bagged slaw, chickpeas for chicken or edamame
    • If you don't have a spiralizer, shred your zucchini and carrot with a box grater or food processor (press out extra moisture from zucchini)
    • Looking for more vegan meal prep recipes? Check out these Grilled Veggie & Black Bean Meal Prep Bowls, these Southwestern Sweet Potato & Lentil Jar Salads, and this round-up withe 59 Vegan Meal Prep Recipes for Breakfast, Lunch and Dinner 
    • Looking for more noodley recipes? Try this Healthy Greek Chicken Pasta Salad Recipe! 
    overhead shot of four meal prep containers with sesame noodles and spiralized vegetables
    Print Recipe
    4.93 from 28 votes

    Cold Sesame Noodles with Spiralized Vegetables

    Course: Main Course
    Cuisine: American
    Calories: 452kcal
    Author: Denise Bustard
    Servings: 4
    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 Time20 mins
    Cook Time10 mins
    Total Time30 mins

    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:

    • ¼ 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
    • ½ 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.

    Storage

    • Store in the fridge for up to 4 days. This recipe is not freezer-friendly.

    To Serve

    • Enjoy cold. Drizzle with the almond butter sauce and toss up before serving.

    Notes

    Almond butter may be swapped with any other natural nut butter.

    Nutrition

    Serving: 1lunch bowl | Calories: 452kcal | Carbohydrates: 65g | Protein: 19g | Fat: 15g | Saturated Fat: 1g | Sodium: 971mg | Fiber: 14g | Sugar: 13g
    Tried this Recipe? Pin it for Later!Mention @SweetPeaSaffron or tag #sweetpeasandsaffron

     

    About Denise Bustard

    Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more. read more

    Previous Post: « White Bean Hummus Recipe with Roasted Garlic
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    Hi, I'm Denise

    Meal prep took me from feeling constantly stressed out about meals to cool, collected and in control. I want to share this amazing and transformational habit with you, so you can feel in control, too!

    Read more about it here!

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