QUICK NOODLE-VEGGIE BOWLS
This simple noodle bowl recipe is super adaptable. Feel free to swap out the mushrooms and snow peas for other quick-cooking veggies, such as broccoli, cabbage, or green beans.
Provided by Juliana Hale
Categories Pasta and Noodles Pasta by Shape Recipes
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a skillet over medium-high heat. Add mushrooms, snow peas, carrot, and green onions. Cook, stirring, until crisp-tender, about 4 minutes. Add garlic; cook 1 minute more.
- Stir together soy sauce, sugar, and cayenne in a small bowl; pour into skillet. Add cooked spaghetti and toss to coat. Cook until heated through, about 1 minute. Sprinkle with toasted sesame seeds.
Nutrition Facts : Calories 194.4 calories, Carbohydrate 25 g, Fat 8.4 g, Fiber 3.3 g, Protein 5.8 g, SaturatedFat 1.3 g, Sodium 551.5 mg, Sugar 4 g
QUICK YUMMY THAI VEGETARIAN NOODLE BOWL
My successful attempt at throwing together at a Thai inspired veggie noodle bowl. I want to remember so I can recreate, and to see the nutritional values. Times are approximations. I like my veggies al dente.
Provided by Halliy
Categories < 15 Mins
Time 10m
Yield 1 bowl, 1 serving(s)
Number Of Ingredients 14
Steps:
- Cook noodles according to package directions, if you have none precooked.
- Prep veggies.
- Heat pan medium high.
- Use cooking spray.
- Sauté carrot for a minute.
- Add celery, peas and garlic; give a minute.
- Add shrooms and onion.
- Once veggies are to desired doneness, transfer to a bowl.
- Add to veggies.
- At some point before or during cooking veggies put together the sauce: Peanut butter, yogurt, coconut, fish sauce, sweet n low and pepper flakes to taste.
- I added a little boiling water (1/2 tablespoon?) to make it more of a honey consistency. Add to your desired consistency.
- Mix all and enjoy.
Nutrition Facts : Calories 302.2, Fat 6.9, SaturatedFat 3.2, Cholesterol 0.3, Sodium 143.5, Carbohydrate 48.6, Fiber 10.4, Sugar 11.3, Protein 14
QUICK-ROASTED VEGGIE BOWL RECIPE BY TASTY
Here's what you need: farro, water, Private Selection Petite Medley Potatoes, carrot, olive oil, garlic powder, kosher salt, pepper, broccoli floret, olive oil, dried thyme, dried oregano, garlic, kosher salt, pepper, extra firm tofu, canned chickpea, olive oil, kosher salt, paprika, chili powder, tahini, water, olive oil, lemon juice, kosher salt
Provided by Rachel Gaewski
Categories Dinner
Yield 4 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 375°F (190°C)
- Make the farro: In a medium pot, combine the farro and water, then bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20-25 minutes, until the water is absorbed and the farro is tender.
- Make the roasted veggies: Cut the potatoes in half. Arrange on half of a baking sheet and spread the carrots on the other half. Drizzle with olive oil, then season with the garlic powder, salt, and pepper. Toss until well coated.
- Bake for 10 minutes.
- Remove the baking sheet from the oven and add the broccoli. Drizzle with olive oil and season with salt, garlic powder, and pepper. Bake for another 15-20 minutes, until all of the veggies are fork tender.
- Make the marinated tofu: In a small bowl, combine the olive oil, thyme, oregano, garlic, salt, and pepper. Add the tofu and stir until well coated. Set aside for 10 minutes.
- Spread out the tofu on half of a baking sheet. Bake for 20 minutes, then remove from oven and flip.
- Make the roasted chickpeas: Add the chickpeas to the other side of the baking sheet with the tofu. Drizzle with olive oil and season with salt, paprika, and chili powder. Toss until well coated.
- Bake for another 15 minutes, until the chickpeas are crispy.
- Make the lemon tahini dressing: In a liquid measuring cup, combine the tahini, water, olive oil, lemon juice, and salt and whisk until well combined.
- To assemble the grain bowl, top the farro with the roasted veggies, tofu, and chickpeas. Drizzle with the tahini dressing.
- Enjoy!
Nutrition Facts : Calories 658 calories, Carbohydrate 72 grams, Fat 37 grams, Fiber 13 grams, Protein 17 grams, Sugar 4 grams
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