Ingredients
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For the sauce:
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2 cups unsweetened almond milk
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1/4 cup coconut aminos (or low-sodium tamari)
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1 tablespoon maple syrup (or agave nectar)
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2 teabags of your favorite Thai tea blend (such as Clockwork Orange®)
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1 inch piece fresh ginger, peeled and minced
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Juice from half a lime
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Pinch of red pepper flakes
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For the vegetables:
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1 head cauliflower, cut into florets (about 2 cups)
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1 medium zucchini, spiralized or julienned (about 1 cup)
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1 small yellow squash, spiralized or julienned (about 1/2 cup)
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1/2 cup frozen shelled edamame, thawed
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1/4 cup sliced green onions (white and light green parts only)
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1/4 cup thinly sliced red bell peppers
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1/4 cup thinly sliced purple cabbage
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1/4 cup chopped cilantro leaves
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For the toppings:
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1 large ripe avocado, diced
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1/2 cup unsalted, roasted sunflower seeds
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1/4 cup crushed roasted peanuts
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Sliced jalapeños (optional)
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Finely sliced green onions (for garnish)
Directions
Subtitle: A Budget-friendly, Gluten-free, Grain-free, High-fiber, Kid-friendly, Low-carb, Nut-free, Oil-free, Quick & easy, Raw, Raw till 4, Seasonal, Soy-free, Spicy, Superfoods, Vegan, Whole foods plant-based zero waste recipe!
Description: This refreshing Thai Iced Tea-inspired veggie bowl is packed with nutritious ingredients like cauliflower rice, zucchini noodles, chickpeas, and roasted sweet potatoes. It’s perfect for lunch or dinner and can be ready in just 30 minutes!
Ingredients:
For the sauce:
– 2 cups unsweetened almond milk
– 1/4 cup coconut aminos (or low-sodium tamari)
– 1 tablespoon maple syrup (or agave nectar)
– 2 teabags of your favorite Thai tea blend (such as Clockwork Orange®)
– 1 inch piece fresh ginger, peeled and minced
– Juice from half a lime
– Pinch of red pepper flakes
For the vegetables:
– 1 head cauliflower, cut into florets (about 2 cups)
– 1 medium zucchini, spiralized or julienned (about 1 cup)
– 1 small yellow squash, spiralized or julienned (about 1/2 cup)
– 1/2 cup frozen shelled edamame, thawed
– 1/4 cup sliced green onions (white and light green parts only)
– 1/4 cup thinly sliced red bell peppers
– 1/4 cup thinly sliced purple cabbage
– 1/4 cup chopped cilantro leaves
For the toppings:
– 1 large ripe avocado, diced
– 1/2 cup unsalted, roasted sunflower seeds
– 1/4 cup crushed roasted peanuts
– Sliced jalapeños (optional)
– Finely sliced green onions (for garnish)
Instructions:
Step 1: Prepare the sauce. In a high-speed blender, combine the almond milk, coconut aminos, maple syrup, tea bags, ginger, lime juice, and red pepper flakes. Blend until smooth, about 1 minute. Remove the tea bags and set aside.
Step 2: Make the cauliflower rice. Add the cauliflower florets to a food processor fitted with a metal blade. Process until the cauliflower resembles fine rice grains, stopping occasionally to scrape down the sides of the bowl. Transfer to a microwave-safe bowl and cover with plastic wrap. Microwave for 3-4 minutes, stirring every 90 seconds, until tender. Alternatively, you can steam the cauliflower rice according to package directions.
Step 3: Cook the vegetable noodles. Bring a large pot of salted water to a boil over high heat. Add the spiralized vegetables and cook for 1-2 minutes, or until tender but still slightly firm. Drain well and transfer to a large mixing bowl.
Step 4: Assemble the bowls. Divide the cooked cauliflower rice among four serving bowls. Top each bowl with one-quarter of the vegetable noodles, edamame, green onion, and red bell pepper.
Step 5: Drizzle the sauce over the top. Spoon the prepared sauce evenly over the vegetables in each bowl. Serve immediately, topping each bowl with sunflower seeds, peanuts, optional jalapeños, and chopped cilantro. Enjoy!
Note: For a spicier kick, feel free to increase the amount of red pepper flakes used in both the sauce and the toppings. You can also adjust the sweetness levels by adding more or less maple syrup.
Steps
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1
Done
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Step 1: Prepare the sauce. In a high-speed blender, combine the almond milk, coconut aminos, maple syrup, tea bags, ginger, lime juice, and red pepper flakes. Blend until smooth, about 1 minute. Remove the tea bags and set aside. |
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2
Done
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Step 2: Make the cauliflower rice. Add the cauliflower florets to a food processor fitted with a metal blade. Process until the cauliflower resembles fine rice grains, stopping occasionally to scrape down the sides of the bowl. Transfer to a microwave-safe bowl and cover with plastic wrap. Microwave for 3-4 minutes, stirring every 90 seconds, until tender. Alternatively, you can steam the cauliflower rice according to package directions. |
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3
Done
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Step 3: Cook the vegetable noodles. Bring a large pot of salted water to a boil over high heat. Add the spiralized vegetables and cook for 1-2 minutes, or until tender but still slightly firm. Drain well and transfer to a large mixing bowl. |
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4
Done
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Step 4: Assemble the bowls. Divide the cooked cauliflower rice among four serving bowls. Top each bowl with one-quarter of the vegetable noodles, edamame, green onion, and red bell pepper. |
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5
Done
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Step 5: Drizzle the sauce over the top. Spoon the prepared sauce evenly over the vegetables in each bowl. Serve immediately, topping each bowl with sunflower seeds, peanuts, optional jalapeños, and chopped cilantro. Enjoy! |
