These colorful, super clean veggie based bowls are a terrific summer meal because they are light and filling without making you too full. Perfect for when it’s hot or you want a quick, delicious, + healthy meal!

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Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Makes about 4 servings, or 2 really large bowls

• 2 packs of ramen or rice noodles (I like Lotus Foods brand from Target)
• 1 cup shredded purple cabbage
• 1 cup matchstick carrots
• 1 cup cooked edamame, shelled (or mukimame–soy beans in no shell)
• 1/2 cup chopped green onions
• Optional toppings: sesame seeds, crunchy whole peanuts or almond slices

For dressing:

• 3/4 cup organic peanut (or nut) butter
• 3 Tablespoons coconut aminos
• 1 Tablespoon lime juice
• 1 Tablespoon toasted sesame oil
• 1 Tablespoon honey or maple syrup
• 1 Tablespoon garlic powder
• 1 teaspoon ground ginger
• Salt, to taste
• 1/2 cup warm water to thin, if sauce is too thick
• Optional: 1/2 teaspoon red pepper flakes

• Prep your veggies: shred cabbage, carrots (if not bought shredded), green onion, cook your edamame (or mukimame)
• Once your veggies are prepped, start boiling water and cook your rice noodles or ramen.
• While water is boiling and noodles are cooking, prep your dressing. Combine all ingredients in a bowl and gradually add the warm water a little at a time until you reach the desired consistency.
• Add your veggies and noodles to a large bowl (or plate) and drizzle dressing over everything. You can use as much or as little as you like. Top with sesame seeds, additional green onion, and peanuts or almond slices.

• This is an easy recipe to make vegan, just make sure you use maple syrup over honey. Every other ingredient is already vegan, including the rice noodles if you buy the Lotus Foods brand I mentioned above.
• I prep veggies first because it keeps the noodles from getting cold, but truly this dish is delicious warm or cold.
• I typically buy mukimame over edamame because the work of shelling is already done, which saves me time and the extra step of shelling edamame. However, if mukimama is not available, you can buy edamame and just take the soy beans out of the shells.
• If you wanted to add animal protein, it would be great with grilled chicken or shrimp. I don’t typically add protein because the edamame is protein packed and consuming all those veggies is actually very filling, so I never feel like I’m hungry when I’m done eating this dish.

I stumbled upon this recipe from a reel on Instagram, tweaked it slightly to accommodate the ingredients available to me, and this was the final result. It’s one of my husband’s favorite dishes, mostly because of the flavorful homemade sauce.

We love having these in the summer when it’s too hot to cook much or when we want a fulfilling but light meal. Personally, I love to eat pretty meals, and this one is so beautiful with all the bright and vibrant colors!

I hope you enjoy this dish as much as I do!

Until next time,