This noodle bowl is inspired by the first signs of spring that are appearing at the markets and grocery stores. While you may think this is a pretty sad looking rainbow, I work with what I can find, people! It does, however, feature one of my favourite colours to pop up in spring: green! Green produce is energizing, and that’s not a bunch of hocus pocus. Chlorophyll (the green in your greens) is quite simply, plant energy.
VEGAN NOODLE RAINBOWL
Prep time:
Cook time:
Total time:
Serves: 5
Recipe Modified from: yummybeet
Ingredients
- 1 lb gluten-free brown rice spaghetti
- 1 large sweet potato, cut into thin matchsticks
- ½ lb asparagus, woody stems removed, diagonally sliced
- 2 cups cremini mushrooms, sliced
- 5 cups stemmed, shredded kale
- 1 heaping cup, chopped fresh cilantro
- 1 tbsp black or white sesame seeds
- Dressing
- Zest and juice of 1 lime
- 1-inch piece fresh ginger, grated
- 1 clove garlic, finely minced
- 1 tbsp pure maple syrup
- 2 tbsp flaxseed oil
- 2 tbsp J Sans gluten-free soy sauce
- 2 tbsp unseasoned rice vinegar
- 1 tsp sesame oil
- ¼ tsp chili flakes
Instructions
- To Make the Bowl Components: In a large pot of boiling water, cook the noodles according to package directions. Drain and rinse well with cold water. Transfer to a large bowl.
- Using a steamer basket, steam sweet potatoes for 8-10 minutes; transfer to a plate. Next, steam asparagus for 3 minutes, until tender and bright-green; transfer to a plate. Next, steam mushrooms for 3-4 minutes. Finally, steam kale for 1-2 minutes; transfer to a plate.
- To Make the Dressing: Whisk all ingredients together in a bowl.
- To Assemble the Bowl: Toss ⅔ of the dressing with the noodles and the cilantro. Arrange vegetables in a rainbow on the outside of the bowl. Drizzle with the remaining dressing and garnish with sesame seeds. (Or, if you don’t feel like being artistic, simply toss it all together!)
Notes
I ate this as a cold noodle salad with tofu the next day for lunch–yum!
Photo Credit: yummybeet
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