Almond “Noodle” Bowl
I’m so excited about this Almond “Noodle” Bowl recipe and I know you will love it too! I mean look at these gorgeous colors! Lots of crunch and texture all topped with the most delicious, creamy and tangy nut butter dressing! I know I will be making this one on repeat all summer long! This recipe also stores well in the refrigerator for several days in a glass container.
20 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 395 |
| Fat: | 24 g |
| Carbohydrates: | 38 g |
| Protein: | 12 g |
| Cholesterol: | 0 g |
| Sodium: | 507 mg |
| Fiber: | 6 g |
| Sugars: | 22 g |
| Calculated per serving. | |
Serves: 4
Ingredients
- 2 cups2 cups2 cups Red Cabbage, shredded
- 111 Red Bell Pepper, large, thinly sliced
- 14.1 oz14.1 oz14.1 oz Hearts of Palm Spaghetti, rinsed and drained (1 can)
- 2-3 cups2-3 cups2-3 cups Spinach, fresh
- 1/2 cup1/2 cup1/2 cup Slivered Almonds (Blanched), optional
- 1/2 cup1/2 cup1/2 cup Almond Butter
- 2 Tbsp2 Tbsp2 Tbsp Sesame Oil
- 3 Tbsp3 Tbsp3 Tbsp Coconut Aminos
- 3 Tbsp3 Tbsp3 Tbsp Rice Vinegar
- 222 Medjool Dates
- 1 clove1 clove1 clove Garlic
- 1 tsp1 tsp1 tsp Hot Sauce
- 1/4 cup1/4 cup1/4 cup Water, if needed
Dressing
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Combine all the dressing ingredients except water in a high speed blender until creamy, adding water slowly till desired consistency
- Put 1/4 of each salad ingredient in 4 bowls, saving almonds and onions for garnish
- Pour dressing over, garnish and toss
- Enjoy!
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My Notes:
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