Description
Rainbow rice noodle bowls packed with colorful veggies, edamame, and gluten-free rice noodles with an oil-free creamy miso tahini dressing.
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
Instructions
- 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.
- Prepare the Bifun (Rice Pasta) according to package instructions. Rinse, drain, and set aside in the same pot or a large mixing bowl.
- Wash, chop, and julienne all vegetables. If serving raw, skip the next step.
- 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.
- 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.
- Serve immediately with sliced avocado, green onion, and white sesame seeds.
- 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