• Course

    Main

  • Prep time

    20 Mins

  • cook time

    20 Mins

  • servings

    2

Ingredients

  • ½ cup edamame, shelled
  • ½ zucchini, ribboned using a veggie peeler
  • ½ cup corn kernels
  • ½ cup carrot, shredded
  • ½ cup baby tomatoes, halved
  • 1 cup purple cabbage, sliced thinly
  • 2-3 heaping handfuls baby spinach
  • 4 oz Lotus Foods Organic Buckwheat & Brown Soba Rice Noodles

Almond Butter Dressing

  • 3 tbsp almond butter
  •  tbsp fresh lemon juice
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ½ tsp garlic powder
  •  tsp coconut sugar
  • 3-4 tbsp water

product used in the recipe

  • 1

    Prep veggies and set aside.

  • 2

    Cook noodles according to package instructions.

  • 3

    Combine dressing ingredients in a bowl and whisk until thoroughly combined. Set aside.

  • 4

    Assemble bowls: add spinach, followed by noodles, in the center. Then simply add each vegetable around the noodles to form rainbow bowl.

  • 5

    Drizzle with dressing.

product used in the recipe

Instruction video