Vegan Zucchini Bowl with Peanut-Sriracha Sauce is an easy meatless dinner, and this tasty low-carb bowl meal is perfect for summer!

PIN the Zucchini Bowl recipe to try it later!

Julienned Zucchini Vegan Bowl with Peanut-Sriracha Sauce close-up photo

Even though I recently posted 50 Amazing Zucchini Recipes, a friend keeps bringing me zucchini so I keep experimenting with it. I’ve been having fun with easy-to-make zucchini “noodles” and this Vegan Zucchini Bowl with Peanut-Sriracha Sauce was another recipe where I used thin little strips of zucchini as a stand-in for pasta, topped with peanut-Sriracha sauce this time. 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-eater, I bet you’ll think this is a tasty and satisfying meal.

What ingredients do you need for this recipe?

How can you make the Zucchini Noodles?

After I posted this I shared Three Ways to Make Zucchini Noodles. Those are all good methods, but now that I have a Spiralizer (affiliate link) I would definitely prefer that for making the strips of zucchini.

Want more low-carb recipes for Zucchini Noodles?

Check out my round-up of Low-Carb and Keto Recipes with Zucchini Noodles for lots more tasty ideas!

Julienned Zucchini Vegan Bowl with Peanut-Sriracha Sauce process shots collage

How to make this recipe:

  1. I used my Julienne Cutter to make the zucchini noodles, but now I’d use a Spiralizer (affiliate link).  
  2. Whisk together Tamari, rice vinegar, Sriracha, sesame oil, and sweetener of your choice.
  3. Microwave the peanut butter just long enough to soften it, then whisk it into the other ingredients to make the dressing.
  4. 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.
  5. Toss the zucchini noodles with a generous amount of dressing.
  6. 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.)
  7. Coarsely chop the peanuts; I like dry roasted peanuts for this type of dish.
  8. Drizzle a little more of the sauce over the vegetables, sprinkle with chopped peanuts, and serve the Julienned Zucchini Vegan Bowl right away.

Julienned Zucchini Vegan Bowl with Peanut-Sriracha Sauce square thumbnail photo

More Tasty Ideas with Zucchini:

Slow Cooker and Instant Pot Zucchini Recipes ~ Slow Cooker or Pressure Cooker
Julienned Zucchini Vegan Mexican Bowl ~ Kalyn’s Kitchen
Two Recipes for Zucchini Noodle Salad ~ Vintage Mixer
Zucchini Noodles with Pan-Fried Tofu ~ Appetite for China

Vegan Zucchini Bowl with Peanut-Sriracha Sauce
Yield: 4 servings

Vegan Zucchini Bowl with Peanut-Sriracha Sauce

Prep Time 30 minutes
Total Time 30 minutes

Vegan Zucchini Bowl with Peanut-Sriracha Sauce is a tasty bowl meal when it's too hot to cook.

Ingredients

Ingredients:

  • 8 cups julienned zucchini (2 large zucchinis)
  • 1 cup diagonally sliced sugar snap peas
  • 1/2 red bell pepper, cut in half lengthwise and thinly sliced
  • 1/4 cup thinly sliced green onions (or less)
  • 1/4 cup chopped cilantro
  • 1/4 cup coarsely chopped peanuts

Sauce Ingredients:

  • 1/2 cup natural peanut butter
  • 3 T soy sauce (see notes)
  • 1 T rice vinegar (not seasoned)
  • 1 T Sriracha Sauce (more or less to taste)
  • 1 T sesame oil
  • 2 T sweetener of your choice (see notes)
  • salt to taste, optional (I added just a little pinch of salt)

Instructions

  1. Use a Julienne Cutter (affiliate link) or another tool to make the zucchini noodles. (See notes for other options.)
  2. 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.
  3. When you reach the seedy part, turn it over and hold by the other end and do the other half of the zucchini.
  4. 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.
  5. Mix together the Tamari or soy sauce, rice vinegar, Sriracha Sauce, sesame oil, and sweetener of your choice.
  6. 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.
  7. Whisk the hot peanut butter into the seasoning mixture and let the dressing cool while you prep the other ingredients.
  8. Slice the sugar snap peas, red bell pepper, and green onion and chop the cilantro and peanuts.
  9. 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.
  10. 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.
  11. Drizzle a little more dressing over the vegetables, sprinkle with chopped peanuts and serve immediately.
  12. 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.

Notes

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:

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

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.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

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 Vegan Zucchini Bowl would be approved for any phase of the original  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.

Historical Notes for this Recipe:
This recipe was posted in 2013. It was last updated with more information in 2021.

Pinterest image of Vegan Zucchini Bowl with Peanut-Sriracha Sauce

Share This: