Julienned Zucchini Vegan Bowl with Peanut-Sriracha Sauce
Julienned Zucchini Vegan Bowl with Peanut-Sriracha Sauce is an easy meatless dinner, and this tasty bowl meal is perfect for summer!
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Even though I recently posted my collection of 50 Amazing Zucchini Recipes, a wonderful friend keeps bringing me zucchini, so I keep experimenting with it. Ever since I got a Julienne Cutter a couple of summers ago, I’ve been having fun with easy-to-make zucchini “noodles” and this was another recipe where I used thin little strips of zucchini as a stand-in for pasta, topped with peanut-Sriracha sauce this time. (After I posted this I shared Three Ways to Make Noodles from Zucchini or Other Vegetables. Now that I have a Spiralizer (affiliate link) I would definitely prefer that.)
I added some diagonally sliced sugar snap peas, thin strips of red bell pepper, cilantro, and a few chopped peanuts, but you could add most any type of raw vegetable that would taste good with a spicy peanut sauce. And even if you’re a meat-eaters, I bet you’ll think this is a tasty and satisfying meal.
- I used my Julienne Cutter to make the zucchini noodles. I do the large zucchini starting from the middle and going towards the end; then turn it over and do the other end.
- Whisk together Tamari, rice vinegar, Sriracha, sesame oil, and sweetener of your choice.
- Microwave the peanut butter just long enough to soften it, then whisk it into the other ingredients to make the dressing.
- Get the sugar snap peas, green onions, and sliced red pepper ready (or whatever vegetables you choose to use.) I also used a little chopped cilantro.
- Toss the zucchini noodles with a generous amount of dressing.
- Then put the coated noodles into a serving bowl and top with the sugar snap peas, red pepper strips, green onions, and cilantro (or other vegetables of your choice.)
- Coarsely chop the peanuts; I like dry roasted peanuts for this type of dish.
- Drizzle a little more of the sauce over the vegetables, sprinkle with chopped peanuts, and serve the Julienned Zucchini Vegan Bowl right away.
More Tasty Ideas with Zucchini:
The BEST Slow Cooker Zucchini Recipes ~ Slow Cooker or Pressure Cooker
Julienned Zucchini Vegan Mexican Bowl with Black Beans, Avocado, Tomato, Poblano, and Lime ~ Kalyn’s Kitchen
Two Recipes for Zucchini Noodle Salad ~ Vintage Mixer
Julienned Zucchini “Spaghetti” with Quick Sausage,Tomato, and Basil Sauce ~ Kalyn’s Kitchen
Zucchini Noodles with Pan-Fried Tofu ~ Appetite for China
Julienned Zucchini Vegan Bowl with Peanut-Sriracha Sauce is a tasty bowl meal when it's too hot to cook. I would use Monkfruit Sweetener (affiliate link) for this recipe. I used Adams 100% Natural Peanut Butter (affiliate link). Use Gluten-Free Soy Sauce (affiliate link) if needed. After I posted this I shared Three Ways to Make Noodles from Zucchini or Other Vegetables. Now that I have a Spiralizer (affiliate link), I would definitely prefer that. This recipe created by Kalyn with inspiration from Whole Wheat Sesame Noodles with Spicy Peanut Sauce. Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Julienned Zucchini Vegan Bowl with Peanut-Sriracha Sauce
Ingredients
Ingredients:
Sauce Ingredients:
Instructions
Notes
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 330Total Fat: 25gSaturated Fat: 3.9gTrans Fat: 0gUnsaturated Fat: 18.8gCholesterol: 0mgSodium: 924mgCarbohydrates: 17gFiber: 6gSugar: 6.4gProtein: 14g
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
As long as you use an approved sweetener for the dressing and use natural peanut butter (without added sugar) this Julienned Zucchini Vegan Bowl with Peanut-Sriracha Sauce would be approved for any phase of the South Beach Diet and most other low-carb eating plans.
Find More Recipes Like This One:
Use Spiralizer Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
16 Comments on “Julienned Zucchini Vegan Bowl with Peanut-Sriracha Sauce”
I’m eating this for the third time. I do believe I will be making this every week!
Mahalo, Kalyn💕
So glad you are enjoying it!
Brian, I love the idea of adding some Tamarind paste to this. I'm going to try your version soon!
This was a great one Kalyn! We did 1/3 soy and 1T Tamarind Concentrate paste. One of our new favorites, thanks!
Amanda, so glad you like it.
What a wonderfully unique and beautiful recipe!
Jeanette, I'm thinking I need a spiralizer! Although the little julienne cutter I have works pretty well, especially for how cheap it was!
Love the idea of using zucchini instead of noodles when making peanut noodles. I've got a spiralizer that I use for making zucchini noodles – makes it fun to eat!
Joanne, I hadn't thought of that; love the idea. And the peanut sauce is so good!
I would probably do a mix of zucchini and regular noodles here, but one thing I wouldn't change a bit is the peanut sauce!! The best.
I'm a bit infatuated with them too. So glad you like it!
Love this Kalyn! I have been susbtituting zucchini noodles for everything lately 🙂
Thanks Kevin, I really liked it with the spicy peanut sauce.
What a great way to enjoy some zucchini!
Jacqueline, I think you can't go wrong with peanut butter + noodles! The variations are endless.
We had a pretty much identical dinner tonight, although we had no zucchini and I used crunchy peanut butter in the dressing rather than actual peanuts. Oh and rice noodles to suit Graham. I would have preferred egg noodles myself. I loved it.