Beet Noodle Salad Bowl
Ingredients
- 8 oz rice noodles
- 1/4 cup beet juice
- 1 tsp garlic powder
- 1 tbsp nutritional yeast
- 1 tbsp red wine vinegar
- 2 tbsp oil
- Salt and pepper to taste
Toppings
- Edamame
- Green onions
- Microgreens
Preparation
Prepare rice noodles according to package instructions and cool them.
Whisk together beet juice, garlic powder, nutritional yeast, red wine vinegar, oil, salt, and pepper until smooth, adding a little water if needed to thin.
Toss the sauce with the cooled noodles.
Top with edamame, green onions, and microgreens.
Serve with avocado on the side.
