Easy Vegan Noodle Power Bowl

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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.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Keyword: beans, bell peppers, broccoli, chickpea, classic, dairy-free, digestion, dinner, easy, food, healthy, healthy bowl, homemade, indulge, kale, lunch, plant-based, recipe, savory, skillet, spicy, sriracha, superfoods, vegan, weeknight meals

Servings: servings

Calories: 437kcal

Author: Shanika

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:

¼ cup soy sauce, low-sodium
3 tsps sesame oil
1 tablespoon juice of a lemon
1-2 Tbsps agave (Depending on level of sweetness)
1-2 tsps Sriracha sauce
1 teaspoon ground ginger

Roasted Chickpea:

1 (15 oz.) can chickpeas, drained + rinsed
2 tsps garlic powder
2 tsps smoked paprika
1 teaspoon sea salt
1 teaspoon black pepper
½ teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried parsley
½ teaspoon cumin

US Customary - Metric

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!

Notes

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.

Nutrition