Ingredients
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For the Zoodles:
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1 large zucchini (about 1 pound)
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For the Creamy Cashew Dressing:
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1/4 cup unsweetened natural almond milk
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2 tablespoons freshly squeezed lime juice
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1 teaspoon apple cider vinegar
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1/4 teaspoon maple syrup
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1/4 teaspoon red pepper flakes (optional for heat)
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Salt and pepper to taste
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1/4 cup raw cashews (soaked for at least 2 hours, drained)
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2 cloves garlic
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1 inch piece of ginger (peeled and grated)
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1/4 cup thinly sliced green onions (white and light green parts only)
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1/4 cup chopped cilantro leaves and tender stems
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For the Tofu:
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1 block extra-firm tofu (about 1 pound), drained and cubed
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1 tablespoon vegan Worcestershire sauce
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1 tablespoon tamari or soy sauce
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1 tablespoon arrowroot powder
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1 teaspoon smoked paprika
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1/2 teaspoon ground black pepper
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1/4 teaspoon salt
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For the Roasted Sweet Potatoes:
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2 medium sweet potatoes, cut into wedges
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2 tablespoons olive oil
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1 teaspoon cumin seeds
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1/2 teaspoon smoked paprika
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1/4 teaspoon chipotle chili powder
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Salt and pepper to taste
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For the Mango Salsa:
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2 mangos (about 1 pound), diced
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1 small red bell pepper, seeded and diced
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1/2 cup cherry tomatoes, halved
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1/4 cup each, red cabbage and green cabbage, thinly sliced
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1 small bunch cilantro, roughly chopped
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Juice of 1 lime
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Salt and pepper to taste
Directions
Sub_Title: A healthy and delicious vegetarian bowl packed with nutrient-dense ingredients from Thailand.
Description: This Thai-inspired veggie bowl combines zoodles (zucchini noodles), crunchy tofu, roasted sweet potatoes, mango salsa, and a creamy cashew dressing. It’s budget-friendly, fermented, gluten-free, grain-free, high-fiber, kid-friendly, low-carb, nut-free, oil-free, and whole food plant-based!
Servings: 4
Difficulty: Easy
Ingredients:
For the Zoodles:
– 1 large zucchini (about 1 pound)
– For the Creamy Cashew Dressing:
– 1/4 cup unsweetened natural almond milk
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon apple cider vinegar
– 1/4 teaspoon maple syrup
– 1/4 teaspoon red pepper flakes (optional for heat)
– Salt and pepper to taste
– 1/4 cup raw cashews (soaked for at least 2 hours, drained)
– 2 cloves garlic
– 1 inch piece of ginger (peeled and grated)
– 1/4 cup thinly sliced green onions (white and light green parts only)
– 1/4 cup chopped cilantro leaves and tender stems
For the Tofu:
– 1 block extra-firm tofu (about 1 pound), drained and cubed
– 1 tablespoon vegan Worcestershire sauce
– 1 tablespoon tamari or soy sauce
– 1 tablespoon arrowroot powder
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground black pepper
– 1/4 teaspoon salt
For the Roasted Sweet Potatoes:
– 2 medium sweet potatoes, cut into wedges
– 2 tablespoons olive oil
– 1 teaspoon cumin seeds
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon chipotle chili powder
– Salt and pepper to taste
For the Mango Salsa:
– 2 mangos (about 1 pound), diced
– 1 small red bell pepper, seeded and diced
– 1/2 cup cherry tomatoes, halved
– 1/4 cup each, red cabbage and green cabbage, thinly sliced
– 1 small bunch cilantro, roughly chopped
– Juice of 1 lime
– Salt and pepper to taste
Instructions:
Zoodles:
1. Spiralize your zucchini using a spiralizer or julienne it using a mandoline slicer. Set aside.
Tofu:
2. In a shallow dish, whisk together all the marinade ingredients for the tofu. Add the cubed tofu and toss until coated. Let it sit for at least 10 minutes.
Roasted Sweet Potatoes:
3. Preheat the oven to 425°F. Line a baking sheet with parchment paper. In a mixing bowl, combine the olive oil, cumin seeds, smoked paprika, chipotle chili powder, and salt and pepper. Mix well.
4. Add the sweet potato wedges to the mixture and toss until evenly coated. Transfer them to the prepared baking sheet.
5. Roast in the preheated oven for about 20-25 minutes or until golden brown and tender. Remove from the oven and set aside.
Mango Salsa:
6. In a large bowl, mix together the diced mangos, red bell pepper, cherry tomatoes, shredded cabbages, cilantro, lime juice, and seasonings. Ad
Steps
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1
Done
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Spiralize your zucchini using a spiralizer or julienne it using a mandoline slicer. Set aside. |
|
2
Done
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In a shallow dish, whisk together all the marinade ingredients for the tofu. Add the cubed tofu and toss until coated. Let it sit for at least 10 minutes. |
|
3
Done
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Preheat the oven to 425°F. Line a baking sheet with parchment paper. In a mixing bowl, combine the olive oil, cumin seeds, smoked paprika, chipotle chili powder, and salt and pepper. Mix well. |
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4
Done
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Add the sweet potato wedges to the mixture and toss until evenly coated. Transfer them to the prepared baking sheet. |
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5
Done
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Roast in the preheated oven for about 20-25 minutes or until golden brown and tender. Remove from the oven and set aside. |
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6
Done
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In a large bowl, mix together the diced mangos, red bell pepper, cherry tomatoes, shredded cabbages, cilantro, lime juice, and seasonings. Ad |
