15-30 min
Use organic for the veggies, or fill a container with water and one cup of vinegar , add veggies. Let soak for one hour, scrub gently and rinse.
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2 large servings + scant 2/3 cup dressing
1. Prep vegetables. Add the zucchini, carrots, pepper, and cabbage into one or two large bowls. Toss with hands to combine.
2. 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.
3. Top bowls with edamame (or tofu), green onion, hemp seeds, and sesame seeds. Pour on dressing and enjoy!
Happiness and energy in a bowl. What more could you want on a Monday?
If I could summarize in a single recipe what a healthy diet means to me, this bowl might just be it. It’s fresh, crisp, vibrant and heavy on the veggies with plant-based proteins throughout and a creamy and indulgent almond butter dressing. In other words – the perfect balance of this-tastes-freakin-amazing and this-makes-me-feel-freakin-amazing. I was bouncing off the walls with energy after I ate this….actually I still am. Has nothing to do with my homemade organic Starbuck's Frappuccino I made!
You can use a julienne peeler (or a Y peeler to make ribbons) or a mandoline with a julienne blade or spiralizer for this recipe. If you really wanted to, you could chop everything by hand the old fashioned way!
The almond butter sauce is very light – using only 1/2 tablespoon of oil – but it’s still creamy and indulgent at the same time.
Note: If making for a week at a time for lunch, like I do, double the recipe. :)
