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.
Servings: 4
Calories: 452kcal
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.
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.
Video
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