Julienned Zucchini Vegan Bowl with Peanut-Sriracha Sauce
Julienned Zucchini Vegan Bowl with Peanut-Sriracha Sauce is a perfect meatless dinner, and this tasty bowl meal is also low-carb, dairy-free, gluten-free, and low-glycemic! Use Spiralizer Recipes to find more recipes like this one.
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. That post might be helpful. 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, although you can also use a Mandoline Slicer or even a grater to julienne the zucchini. I do the large zucchini starting from the middle and going towards the end; then turn it over and do the other end. Throw away the inner seedy part of the zucchini, or use in Zucchini Bread.
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
Julienned Zucchini Vegan Bowl with Peanut-Sriracha Sauce is a tasty bowl meal.
- 10 cups julienned zucchini (2-3 very large zucchinis)
- 1 cup diagonally sliced sugar snap peas
- 1/2 red bell pepper, cut in half lengthwise and thinly sliced
- 1/2 cup thinly sliced green onions (or less)
- 1/2 cup chopped cilantro
- 1/4 cup coarsely chopped peanuts
- 1/2 cup natural peanut butter
- 3 T Tamari or soy sauce
- 1 T rice vinegar (not seasoned)
- 1 T Sriracha Sauce (more or less to taste)
- 1 T sesame oil
- 1-2 T sweetener of your choice (Start with 1 tablespoon, then taste and add more if you want a sweeter sauce.)
- salt to taste, optional (I added just a little pinch of salt)
- Use a Julienne Cutter, Mandoline Slicer, or even a grater to make the zucchini noodles.
- I cut off the ends of the zucchini, then hold it on on end and cut with my julienne cuttter, starting in the middle and going towards the end, moving around that end of the zucchini.
- When you reach the seedy part, turn it over and hold by the other end and do the other half of the zucchini. (After I posted this I shared Three Ways to Make Noodles from Zucchini or Other Vegetables. Now that I have a Spiralizer, I would definitely prefer that. )
- If the zucchini seems fairly wet, I would drain it in a colander while you prep the other ingredients, but I don’t usually need to do this. (Some people salt the zucchini to draw out the water for this type of zucchini “noodle” but I prefer the plain raw zucchini with a little crispiness.)
- Mix together the Tamari or soy sauce, rice vinegar, Sriracha Sauce, sesame oil, and sweetener of your choice.
- Put the peanut butter in a microwave safe dish and heat in the microwave until it softens, about 15-25 seconds, depending on how powerful your microwave is.
- Whisk the hot peanut butter into the seasoning mixture and let the dressing cool while you prep the other ingredients.
- Slice the sugar snap peas, red bell pepper, and green onion and chop the cilantro and peanuts.
- Put the julienned zucchini into a bowl and toss with a generous amount of dressing, until most of the zucchini is well coated with dressing.
- Divide the coated zucchini into serving bowls and top each one with one-fourth of the sliced sugar snap peas, red pepper strips, sliced green onions and chopped cilantro.
- Drizzle a little more dressing over the vegetables, sprinkle with chopped peanuts and serve immediately.
- If you’re not going to need four servings of this, I would make the dressing, and slice the sugar snap peas, red pepper strips, and green onions. These ingredients could be kept in the fridge until needed but I would julienne the zucchini, chop the cilantro, and chop the peanuts right before serving.
This recipe created by Kalyn with inspiration from Whole Wheat Sesame Noodles with Spicy Peanut Sauce.
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.
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