Deck your dinner table with this colorful veggie Pad Thai. This delicious, sweet and savory "noodle" dish is high in fiber and protein, making it a guilt-free, filling meal.
Ingredients:
VEGGIES:
- 1 medium zucchini, julienned or spiraled
- 2 large carrots, julienned
- 1 red pepper, thinly sliced
- 1 cup thinly sliced red cabbage
- 3/4 cup frozen edamame, thawed (or try tofu)
- 3 green onions, thinly sliced
- 1 tablespoon hemp seeds
- 1 teaspoon sesame seeds
DRESSING:
- 1 garlic clove
- 1/4 cup raw almond butter (or any nut butter)
- 2 tablespoons fresh lime juice
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons water
- 2 1/2 teaspoons pure maple syrup (or other sweetener)
- 1/2 tablespoon toasted sesame oil
- 1 teaspoon freshly grated ginger
Directions:
Prep vegetables. Add the zucchini, carrots, pepper, and cabbage into one or two large bowls. Toss with hands to combine.
Prepare the dressing by processing all dressing ingredients in a mini processor (or simply whisk by hand). The dressing may seem a bit thin at first, but it thickens as it sits.
Top bowls with edamame (or tofu), green onion, hemp seeds, and sesame seeds. Pour on dressing and enjoy.
Nutrition Facts:
Calories: 420, Total Fat: 25.7g, Saturated Fat 2.6g, Sodium 748mg, Carbohydrates: 31.1g, Sugar 15.9g, Fiber 010.4g, Protein: 19.6g