Vegan Buddha Bowl with Peanut Sauce
Ingredients
- mung bean vermicelli noodles coloured with butterfly pea powder
- zucchini noodles
- edamame beans
- spinach
- carrot
Peanut soy sauce
- 1/2 cup soy sauce
- 1/4 cup peanut butter
- 1 tsp minced garlic
- 1/4 tsp minced ginger
- 2 tsp maple syrup
- 1/3 cup light coconut milk
Preparation
Sauce
Blitz all sauce ingredients together in a high speed blender.
Bowl assembly
Prepare mung bean vermicelli noodles according to package instructions, then color with butterfly pea powder
Prepare zucchini noodles by spiralizing or cutting zucchini into noodle shapes
Blanch or steam edamame beans, spinach, and carrot until tender if desired
Assemble all prepared ingredients in a bowl and drizzle with the peanut soy sauce
