Ramen Veggie Lunch Bowls
These delicious Ramen Veggie Lunch Bowls are satisfying and pack 25 grams of plant-based protein and 14 grams of fiber!
Ingredients
Ramen Veggie Bowls
- 3 ramen cakes (I used Lotus Foods Millet and Brown Rice Ramen)
- 3 cup red cabbage, sliced thinly
- 3 carrots, peeled and sliced into ribbons (use a vegetable peeler)
- 1 ½ cups shelled edamame, thawed
- ½ cup sliced almonds
- 4 green onions, sliced
- 1 large cucumber, diced
- 1 red pepper, diced
Dressing
- ⅓ cup almond butter
- ¼ cup water
- 3 tablespoons reduced sodium Tamari (or soy sauce)
- 3 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon maple syrup
- ¾ teaspoon crushed red pepper (or reduce to preference)
Instructions
- Make sure the edamame is thawed. If it is not thawed, you can steam it for a couple minutes.
- In a large bowl, combine all ramen veggie bowl ingredients, except the ramen.
- In a medium pot, boil water and cook the ramen per the package instructions. If using Lotus Foods Ramen, bring the water to a boil, then add ramen. In about one minute, separate the noddles with a fork, reduce heat and continue to cook for 3 additional minutes. Remove from heat and add to colander to drain water. Immediately rinse with cool water.
- While the noodles are still very pliable and not sticking together, add them to the bowl of veggies. Using two large serving utensils, separate the noodles and mix then in with the veggies. Watch the video for how I separate the noodles. Use tongs to divide into 4 bowls.
- Make your dressing by adding ingredients to a mini food processor or a blender. Divide dressing evenly in four small containers (about 1/4 cup each).
- Cover and store in the fridge for up to five days.
Video
Tried this recipe?Let us know how it was!