Easy Vegan Noodle Power Bowl

This Easy Vegan Noodle Power Bowl is a healthy option for a quick lunch or dinner. Based with tender brown rice noodles and topped with sautéed broccolini, edamame, bell peppers, roasted chickpeas, and sesame seeds drenched in a delicious homemade Sriracha-Soy sauce. The perfect weeknight meal addition for the entire family and jam-packed with nutrients. Super easy to make.

Easy Vegan Noodle Power Bowl

Easy Vegan Noodle Power Bowl. Where do I even begin?

Honestly, I get excited when my vision comes to life, especially with vegan dishes that I intentionally combine bold flavors together.

This bowl is not only colorful, but the savoriness is all too insane.

Plus, creating asian-inspired weeknight meals is one of my faves, especially during this quarantine.

Need Other Asian-Inspired Weeknight Meal Ideas?

This Healthy Honey Garlic Shrimp + Broccoli is a great homemade option to amazing take-out flavors in one single bowl. Made in less than 30 minutes, this shrimp and broccoli is smothered in a sweet + slightly spicy honey garlic sauce, with hints of ginger, served with brown rice and topped with sesame seeds. Pure perfection!

When it comes to Sweet Teriyaki Chicken + Broccoli, the possibilities are endless; with taste that is! Trust me, this recipe is better than take out and is made in less than 30 minutes.

Easy Vegan Noodle Power Bowl

Of course, if you’re following a vegan diet or just want a few meatless options, don’t worry—-we’ve got you covered also.

Vegan Weeknight Meal Options? Here Are Our Faves!

These Loaded Vegan Queso Skillet Nachos are the best you’ll ever taste! This recipe comes loaded with chickpeas, red kidney beans, onions, tomatoes, jalapeños, and a delicious vegan cashew-based queso over crispy organic tortilla chips.

This One Pot Creamy Vegan Tuscan Kale Pasta recipe is a delicious weeknight meal option for the entire family. Packed with bold, savory flavors, this recipe is the perfect vegan and dairy-free option that is made with a creamy based made from cashews and filled with a nice velvety texture from the kale and tomatoes. Your entire family is sure to love this meatless option!

These Healthy Vegan Stuffed Sweet Potatoes are the epitome of a delicious savory meal. These Vegan + GF stuffed sweet potatoes are tender, perfectly filled with roasted cajun chickpeas, kale, and topped with yogurt. Best enjoyed for breakfast, lunch, or dinner.

This Baked Sticky Orange Cauliflower + Quinoa recipe is a deliciously healthy option for the entire family. At first glance, these beauties truly remind you of classic orange chicken (and trust me, they taste just as good, if not better!), however, they aren’t! Just know that your taste buds won’t be able to tell the difference either!

This Vegan Sweet Potato Pasta w/ Kale + Spinach is the perfect way to enjoy a good plate of creamy pasta much like the classic Alfredo version, without the dairy and cheese and of course with the amazing texture of Pappardelle noddles. This recipe is easy to make, light, bursting with ‘cheesy flavor’ from the use of nutritional yeast, dairy-free, and so healthy!

Easy Vegan Noodle Power Bowl

For other vegan weeknight options, simply check out our Vegan Lunch/Dinner archives!

5 Reasons Why You’ll Love This Bowl!

Can I be honest? Once you taste this vegan noodle power bowl you’ll fall in absolute love. Haha. More importantly, here are the reasons why you’ll love it the most:

  • It’s ALL Vegan + Plant-based.
  • Super easy to make and quick (plus, no crazy clean-up! Can we say–Everything in one pot?).
  • So many nutrients in one bowl.
  • Full of flavor + savoriness (The best reason!)
  • Perfect for any time of day—Dinner, Lunch, Breakfast (if that’s your thing), whatever!
Easy Vegan Noodle Power Bowl

Ingredients Needed for this Bowl:

Broccolini

Edamame

Bell Peppers

Brown Rice Noodles

Roasted Chickpeas

Homemade Sriracha-Soy Sauce

How Nutritious is this Vegan Power Bowl?

When it comes to nutrients, I’m all about creating foods that come jam-packed with not only flavor, but also with vitamins + minerals to say the least.

That’s why this power bowl is not different.

The nutrients in this power is highlighted below:

Chickpeas — also known as garbanzo beans, chickpeas are deliciously nutty in flavor and consist of a grainy texture that has made in super popular in the recent years. Not only that, but they are high in protein and are often a great option for meat replacement.

In addition, chickpeas are packed with fiber, folate, iron, phosphorus, and other properties that aide in your health on many levels.

Broccolini — Did you know that Broccolini is a mix between broccoli and Chinese Kale? Yup. Not only does it taste amazing, but it also is packed with nutrients. To lightly mention a few of those benefits, they include: promotion of healthy skin, boosting of immune system, gut health, liver cleanser, etc.

Edamame — So what is Edamame? Whelp, they are basically immature soybeans. You can either purchased them still in their pods or sold outside of it.

Edamame has several health benefits which includes: High in protein, may help to lower cholesterol, doesn’t raise your blood sugar, rich in vitamins + minerals, and so much more.

Easy Vegan Noodle Power Bowl

OK, now back to this dish at hand. Personally, I thoroughly enjoyed the homemade Sriracha-Soy Sauce that beautifully covered the noodles + veggies in this bowl.

I’ve always been a fan of spicy flavors and this bowl added a nice small hint of spiciness that works perfectly!

It’s just perfect, ya’ll.

Easy Vegan Noodle Power Bowl

Let’s dig right into this recipe shall we?

Begin by preheating your oven to 400 degrees Fahrenheit.

Line a baking sheet with parchment paper. In a medium bowl, add chickpea and seasonings, stirring them together until well coated.

Add chickpeas to baking sheet and bake for 15-20 minutes, tossing them mid-way until golden brown and crisp. 

Cook your noddles based on the instructions on the packaging. Drain and set aside.

Once done, remove chickpeas from oven and set aside.

To Make Sriracha-Soy Sauce:

In a medium bowl, stir together all ingredients and set aside.

Assembly:

In a large skillet or wok, melt butter over medium-high heat and add garlic and cook for 1 minute or so until translucent and fragrant.

Add broccolini, bell peppers, kale, and edamame, sautéing everything for about 4-5 minutes until they begin to soften and wilt.

Now, add the cooked noodles and add the prepped sauce, gently stirring until everything is full coated and incorporated. Continue to stir around and cook for 1-2 minutes.

To serve, add noddles and veggies to a prepared bowl, topping everything with roasted chickpeas followed by sesame seeds.

Bon Appetit!

Orchids + Sweet Tea

MADE OUR RECIPE(S)?

If you choose to make this Easy Vegan Noodle Power Bowl or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

Easy Vegan Noodle Power Bowl
Easy Vegan Noodle Power Bowl

Easy Vegan Noodle Power Bowl 

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
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Ingredients

  • 8 oz. Brown Rice Noodles (I use Thai Kitchen)
  • 4 Tbsps vegan butter (I use Earth Balance)
  • 3 garlic cloves, minced
  • handful of broccolini, roughly chopped
  • 1 cup edamame, without the pods
  • 2-3 cups Kale, fresh or frozen  (See Notes!)
  • 1 medium bell pepper, chopped
  • sesame seeds

Sriracha-Soy Sauce:

  • 1/4 cup soy sauce, low-sodium
  • 3 tsps sesame oil
  • 1 Tbsp juice of a lemon
  • 1-2 Tbsps agave (Depending on level of sweetness)
  • 1-2 tsps Sriracha sauce
  • 1 tsp ground ginger

Roasted Chickpea:

  • 1 (15 oz.) can chickpeas, drained + rinsed
  • 2 tsps garlic powder
  • 2 tsps smoked paprika
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1/2 tsp cumin

Instructions

  • Begin by preheating your oven to 400 degrees Fahrenheit.
  • Line a baking sheet with parchment paper. In a medium bowl, add chickpea and seasonings, stirring them together until well coated.
  • Add chickpeas to baking sheet and bake for 15-20 minutes, tossing them mid-way until golden brown and crisp. 
  • Cook your noddles based on the instructions on the packaging. Drain and set aside.
  • Once done, remove chickpeas from oven and set aside.

To Make Sriracha-Soy Sauce:

  • In a medium bowl, stir together all ingredients and set aside.

Assembly:

  • In a large skillet or wok, melt butter over medium-high heat and add garlic and cook for 1 minute or so until translucent and fragrant.
  • Add broccolini, bell peppers, kale, and edamame, sautéing everything for about 4-5 minutes until they begin to soften and wilt.
  • Now, add the cooked noodles and add the prepped sauce, gently stirring until everything is full coated and incorporated. Continue to stir around and cook for 1-2 minutes.
  • To serve, add noddles and veggies to a prepared bowl, topping everything with roasted chickpeas followed by sesame seeds.
  • Bon Appetit!

Tips & Tricks

KALE: If preferred, you can always substitute Kale with Spinach.
STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
SERVING: To make this for a bigger family, simply double all ingredients.
DRESSING/SAUCE: You can feel free to use other sauces to coat your noddles/veggies if preferred. Other great options include: Tahini sauce, Sweet Garlic sauce, Pesto sauce, etc. 

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Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Easy Vegan Noodle Power Bowl.

ORCHIDS + SWEET TEA

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