Meal prep this week was made delicious with these vegan sesame noodle bowls!
Creamy tahini sauce, plant-based protein-packed, and delicious roasted veggies make for a balanced and satisfying meal each time. This one is definitely being added to the re-visit roster because we were looking forward to eating it each day!
Recipe serves 6-8:
1/2 cup tahini
1/2 cup warm water
1/3 cup + 1 Tbsp soy sauce
2 Tbsp sesame oil
2 Tbsp rice vinegar
2 cloves garlic
2 Tbsp Sriracha
2 tsp white sugar
12–16 ounces linguine noodles
4 cups edamame, cooked
1 can kidney beans, drained
2 zucchini, diced
3 cups broccoli (about one floret) cut into bite-size pieces
Sesame seeds to garnish
1. Make the sauce by adding all the ingredients into a blender and blitzing until smooth.
2. Prepare the zucchini and broccoli by cutting into bite-size pieces and frying in a large pan in oil until soft, or alternatively, bake in the oven at 425 until soft.
3. In a large pot cook the linguine noodles according to the instructions on the package, leaving slightly al dente. Once cooked, drain and then add back to the pot. Add about half of the sesame sauce onto the noodles and mix well.
4. Time to create the bowls! Divide noodles, edamame, zucchini, and broccoli into containers. Drizzle with the remaining sesame sauce and sprinkle with sesame seeds. Enjoy!
Recipe adapted from: https://pinchofyum.com/15-minute-meal-prep-sesame-noodle-bowls#tasty-recipes-50586-jump-target
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