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Zucchini Noodle Bowl with Peanut Sauce

Fresh spiralized zucchini and carrot ribbons tossed in a creamy peanut-soy dressing—crisp, no-cook, and meal-prep friendly for light lunches.

Prep

10 min

0

Servings

2

Difficulty

easy

lunchhealthyvegetarianno-cook

Ingredients

2smallzucchini, spiralized
1mediumcarrot, julienned
3tbsppeanut butter, smooth
1.5tbspsoy sauce
1tbsprice vinegar
1tbsplime juice
1tsphoney
1tspsesame oil
2–3tspwater
1tbspgreen onion, sliced
1tbspcrushed peanuts(optional)
pinchred chili flakes(optional)

Nutrition

Calories

280

140 per serving

Protein

10g

20% DV

% Daily Values based on a 2000 calorie diet

Step-by-Step

1

Pat spiralized zucchini dry with towel to reduce excess moisture.

2

Whisk peanut butter, soy sauce, vinegar, lime juice, honey, sesame oil; thin gradually with water.

3

Toss zucchini and carrot with sauce until coated.

4

Top with green onion, peanuts, and chili flakes.

5

Serve immediately or chill 30 minutes for flavors to meld.