Thai Peanut Power Bowls

• Vegan

• Produce

  • 1/2 cup Alfalfa sprouts
  • 1 Avocado
  • 1 Bell pepper
  • 2 Carrots, large
  • 1/2 cup Cilantro
  • 3/4 cup Edamame beans
  • 1/2 cup English cucumber
  • 1 tsp Garlic
  • 2 tsp Ginger
  • 3 Green onions

• Condiments

  • 3 tbsp Lime juice
  • 2 tbsp Peanut butter, natural
  • 2 tbsp Tamari

• Pasta & Grains

  • 6 oz Spaghetti

• Baking & Spices

  • 1 Sesame seeds

• Oils & Vinegars

  • 1 tsp Olive oil, Extra Virgin
  • 2 tbsp Sesame oil, toasted

Found on savourandshine.com

Description

Ingredients

• 6 oz. spaghetti of your choice {I used GoGoQuinoa Spaghetti}
• 1 tsp. extra virgin olive oil
• ½ cup english cucumber, cubed
• 1 bell pepper, diced
• 3 green onions, chopped
• 2 large carrots, peeled
• ¾ cup shelled edamame beans {if frozen, thaw first}
• ½ cup cilantro, roughly chopped
• ½ cup alfalfa sprouts
• 1 avocado, sliced
• sesame seeds, for garnish
• 1 tsp. minced garlic
• 2 Tbsp. toasted sesame oil
• 2 Tbsp. natural peanut butter
• 2 tsp. minced ginger
• 3 Tbsp. lime juice
• 2 Tbsp. tamari

Directions

• Cook pasta according to package instructions.
• While pasta is cooking, combine all sauce ingredients in a blender. Blend for 2-3 minutes until sauce is well mixed. Set aside.
• Once pasta is cooked, drain and pour noodles into a large bowl.
• Drizzle olive oil over noodles and toss to coat. This will prevent the noodles from sticking together!
• Add chopped cucumber, bell pepper, and green onions to the noodle bowl.
• Add peeled carrots {I peeled them using a potato peeler - it turns them into pretty little ribbons!} and toss to combine.
• Add in edamame beans, cilantro, and sprouts. Toss to combine.
• Portion out into bowls, and top with additional sprouts if desired. Place avocado on top, drizzle with peanut sauce and garnish with sesame seeds. Enjoy!