Rainbow Rice Noodle Bowls with Miso Tahini Dressing

Rainbow rice noodle bowls packed with colorful veggies, edamame, and gluten-free rice noodles with an oil-free creamy miso tahini dressing.

OK, it’s officially one week post-Thanksgiving world!

Have you finally finished off your mountains of leftovers?

Are you craving the rainbow now?

Before the countdown to Christmas dinner begins, I wanted to share a colorful light dish that has healing gut superpowers!

Yes, superpowers!

These Rainbow Rice Noodle Bowls with Miso Tahini Dressing are the perfect meal to munch on this December between heavier holiday feasts.

Have you tried miso yet?

A few years back, the only miso in my diet was the steaming miso soup Dan and I got at the Japanese steakhouse where we had our first date.

Actually, the only probiotic in my diet at all was yogurt.

Boooooring.

Now, all fermented foods are my jam, miso included!

Miso, along with all fermented food, increase the amount of good bacteria existing in your gut.

It has a satisfying salty flavor that works perfectly in sauces in dressings to add to your meals.

This dressing is salty, sweet, and thick, and pairs perfectly with tender-crisp veggies without any added oils!

I’ve been hearing more and more that the foundations of health originate in the gut, so let’s do some preventative care together and load up on colorful veggies dressed up in creamy miso tahini.

‘Tis the season!

I did an impromptu poll on Instagram while creating these bowls to ask if you guys preferred rice noodles or soba.

Most of you said rice noodles!

I was secretly happy that you did because this was my first time experimenting with them.

I love how light Eden Foods Bifun is and how quickly it cooks.

These slender pearly noodles are fun to throw in stir-fries and pan-dishes for extra protein and texture.

If you don’t have rice noodles, try using Soba Noodles or sub your favorite noodle instead.

Enjoy these Rainbow Rice Noodles Bowls with Miso Tahini Dressing as a light lunch, dinner, or anytime you’re craving the rainbow.

You can serve the dish chilled or warm right after heating.

You can also skip cooking the veggies altogether for even more crunch!

If you’re refrigerating the rainbow bowls for later, be sure to store the dressing and rainbow noodles later to prevent the dish from getting soggy.

I love mine with all of the avocado, cilantro, and sesame seeds!

If you make these Rainbow Rice Noodle Bowls with Miso Tahini Dressing, I want to hear about it. I’d love to see how your bowls turned out!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

For more power bowl recipes, check out my Spicy Veggie Sushi Power Bowl and Mediterranean Cauliflower Rice Tabbouleh Bowls.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Rainbow Rice Noodle Bowls with Miso Tahini Dressing

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★★★★★

5 from 2 reviews

• Author: Flora & Vino
• Total Time: 40 mins
• Yield: 3-4 servings
• Diet: Vegan

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Description

Rainbow rice noodle bowls packed with colorful veggies, edamame, and gluten-free rice noodles with an oil-free creamy miso tahini dressing.

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Ingredients

Rainbow Rice Noodle Bowl

• 1 package (3.5-oz) Eden Foods Bifun (Rice Pasta)
• 1 16-oz. bag frozen shelled edamame, cooked
• avocado oil spray (or sub 1/4 cup veggie broth)
• 1 red bell pepper, diced
• 3–4 carrots, julienned
• 1 head broccoli, broken into florets

Miso Tahini Dressing

• 1 TBSP Eden Foods Shiro Miso
• 3 TBSP tahini
• 1 tsp maple syrup (optional)
• 1 TBSP lemon juice
• 3–4 TBSP filtered water
• 1/8 tsp garlic powder

For serving

• 1 avocado, sliced
• 4 green onions, chopped
• white sesame seeds
• fresh cilantro

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Instructions

1. Make the Miso Tahini dressing by combing all dressing ingredients in a high speed blender and pulsing into smooth. It should be creamy and pourable. If it’s too thick, add a little more filtered water to thin out. Set aside and refrigerate until ready for use.
2. Prepare the Bifun (Rice Pasta) according to package instructions. Rinse, drain, and set aside in the same pot or a large mixing bowl.
3. Wash, chop, and julienne all vegetables. If serving raw, skip the next step.
4. OPTIONAL FOR WARM BOWL: Heat a large pan over medium high heat and spray with a bit of avocado oil (or add 1/4 cup veggie broth to the pan). Once warm, add the broccoli florets, diced red pepper, and julienned carrot. Heat until veggies start to soften, about 5 minutes, stirring frequently. You want the veggies to be slightly crunchy and not overcooked.
5. Add cooked or raw veggies to the rice noodle bowl along with the cooked edamame. Pour Miso Tahini dressing over the bowl and toss to combine.
6. Serve immediately with sliced avocado, green onion, and white sesame seeds.
7. Store leftovers in an airtight container for 3-5 days, though best when fresh.

Notes

Recipe adapted from The Rawsome Vegan Cookbook

• Prep Time: 30 mins
• Cook Time: 10 mins
• Category: Entree, Dinner
• Method: Stovetop
• Cuisine: Vegan, Oil-Free, Gluten-Free

This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!