If you are sick of salads and looking for a way to beat the summer heat with a cool, filling dish… I’ve got you. This cold tempeh noodle bowl is SO good. The dressing is really what makes it. As far as bowl fillers, just use your imagination!
You might be thinking, “Lauren this looks super complicated and time consuming.” But believe me, it doesn’t take as long as you think and you can simplify the ingredients at first. I am used to spending some time meal prepping every Sunday so making these does not feel cumbersome at all, since very little actual cooking is involved.
My Favorite Protein Options:
- Banza pasta- I love using this as my noodle base since it has tons of fiber and protein.
- Chickpeas- raw or oven-roasted with spices
- Tempeh or tofu (skip these options if you are trying to avoid soy)
- Obviously if you eat meat you can use chicken or beef or any other meaty-type things.
- Spiralized carrots or zucchini side note- if you don’t have this spiralizer yet, you need to get one. Seriously, it is so handy and easy to clean)
- Edamame (again, avoid if you have a soy issue)
- Sesame balsamic mushrooms using baby portabellas or (my favorite) shiitake
- Bell peppers
- Snap Peas
- Sesame seeds
- 1/2 cup almond butter
- 1 teaspoon grated ginger (I use the ones that come in little pre-frozen squares)
- 3 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons coconut aminos
- 1 tablespoon coconut sugar
- 1 teaspoon lime juice
- water to thin out
Blend all the ingredients together and then add water to the desired consistency. This makes two servings for me.
I originally used the recipe from Sweet Peas and Saffron, but changed a few things to my liking. However, since she was the inspiration for the dish I wanted to share her post, too. My sauce is more peanut-y and hers is more ginger-sesame-y. (don’t you love my very technical explanations?) Hers is delicious as well, so give it a try! 🙂