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- 2 medium zucchinis - 1 red bell pepper - 1 cup snap peas - 1 medium carrot - 1/4 cup green onions - 1 tablespoon sesame oil - 1 tablespoon extra virgin olive oil - 1/4 cup creamy peanut butter - 2 tablespoons soy sauce or tamari - 2 tablespoons pure maple syrup - 1 tablespoon sriracha - 1 clove garlic - 1 teaspoon fresh ginger - Salt and freshly ground black pepper - Garnishes: Chopped peanuts, toasted sesame seeds In this Spicy Peanut Zoodle Bowl, we use fresh veggies. The zucchinis make zoodles. They give a fun twist to the dish. The red bell pepper adds sweetness. Snap peas bring a nice crunch. The carrot also adds color and texture. We combine oils and sauces for flavor. Sesame oil and olive oil blend well. Creamy peanut butter makes the sauce rich. Soy sauce adds saltiness. Maple syrup gives a hint of sweetness. Sriracha adds that spicy kick. You can adjust the amount to suit your taste. The spices round out the dish. Fresh garlic and ginger add warmth. Don't forget to season with salt and black pepper. Finally, garnishes like chopped peanuts and toasted sesame seeds add crunch. This dish is a mix of flavors and textures. It makes for a bold and flavorful meal that’s sure to impress. {{ingredient_image_2}} Using a spiralizer or a vegetable peeler, create zoodles from the zucchinis. I like to choose firm zucchinis. They spiralize better and have great flavor. Place the zoodles in a bowl and set them aside. This keeps them fresh and ready to mix later. In a large skillet, heat sesame oil and olive oil over medium heat. When the oils shimmer, add the sliced red bell pepper, snap peas, and julienned carrot. Sauté the vegetables for about 3-4 minutes. Stir occasionally. You want them tender but still crisp. In a small bowl, whisk together peanut butter, soy sauce, maple syrup, sriracha, minced garlic, and grated ginger. Mix until smooth and well combined. If your sauce looks too thick, add a tablespoon of water. This helps you reach the right consistency. Add the prepared zoodles to the skillet with the sautéed vegetables. Pour the peanut sauce over them. Gently toss everything together using tongs or a spatula. Make sure the zoodles and vegetables are coated in the sauce. Keep cooking for another 2-3 minutes to warm the zoodles. Remove from heat and taste your dish. Adjust the seasoning with salt, freshly ground pepper, or more sriracha if you want more heat. This is your chance to make it just right. Serve the zoodle bowl immediately while it’s warm. For a beautiful presentation, use wide, shallow bowls. This shows off the vibrant colors of your dish. Drizzle a little extra sriracha on top for a pop of color. Garnish with chopped green onions, crunchy peanuts, and toasted sesame seeds for extra flavor and crunch. To make the peanut sauce just right, start with the base. Use creamy peanut butter for smoothness. Adjust the spice by adding more sriracha for heat. If it's too thick, add water. This keeps the sauce runny but still tasty. A little maple syrup balances the flavors well, making every bite great. When making zoodles, pick firm, fresh zucchinis. Look for medium-sized ones for best results. Use a spiralizer for perfect noodles. If you don’t have one, a vegetable peeler works too. Just slice the zucchini into thin strips. This gives you a nice texture. For easy meal prep, spiralize the zucchinis a day ahead. Store them in an airtight bag to keep them fresh. You can also make the peanut sauce in advance. Just keep it in the fridge in a jar. This way, you save time when you’re ready to cook. Pro Tips Adjust the Spice Level: Feel free to customize the amount of sriracha in the peanut sauce to match your preferred spice tolerance. Choose Fresh Vegetables: Always opt for fresh, vibrant vegetables to enhance both the flavor and visual appeal of your zoodle bowl. Make it a Meal Prep: Prepare extra servings and store them in the fridge for quick, healthy lunches throughout the week. Experiment with Toppings: Try adding sliced avocado, cilantro, or lime wedges for an extra burst of flavor and freshness. {{image_4}} You can add protein to your Spicy Peanut Zoodle Bowl for extra flavor. Try adding cooked chicken, tofu, or shrimp. Each option brings its unique taste and texture. When adding chicken, use cooked, shredded pieces for the best results. For tofu, choose firm tofu, cut it into cubes, and sauté until golden. Shrimp cooks quickly and adds a nice pop of flavor. Simply toss in the protein during the last few minutes of cooking. Feel free to customize the vegetables in your bowl. If you want a change, substitute the red bell pepper with yellow or green bell peppers. Broccoli florets or sliced asparagus also work well. You can even add mushrooms for an earthy touch. Use whatever vegetables you enjoy most. This dish allows you to be creative and make it your own. This recipe is easy to adjust for dietary needs. For a gluten-free option, use tamari instead of soy sauce. If you want a vegan dish, choose tofu as your protein source and make sure the peanut butter is free of additives. You can leave out the honey or maple syrup and use agave nectar instead. These swaps keep the dish delicious while catering to a variety of diets. To keep your Spicy Peanut Zoodle Bowl fresh, store leftovers in an airtight container. Make sure to let the dish cool first. It will stay good in the fridge for about 3 days. When you are ready to eat, check for any signs of spoilage. If it looks or smells off, it's best to toss it. For reheating, you have a few good options. The microwave works well. Just place the bowl in for 1-2 minutes. Stir halfway through to heat evenly. If you prefer, you can also use a skillet. Heat on low and stir until warm. This way, you keep the zoodles from getting too mushy. You can freeze this dish for later. To do this, place your zoodle bowl in a freezer-safe container. Make sure to leave some space at the top, as the dish may expand. It can stay frozen for about 2 months. When you want to eat it, thaw it overnight in the fridge. Reheat it using the methods mentioned above. Yes, you can. If you want to swap zoodles, try rice noodles, soba noodles, or whole wheat spaghetti. Each option offers a different texture and taste. For a gluten-free dish, use rice noodles or gluten-free pasta. The spice level can change based on the amount of sriracha you use. The recipe suggests one tablespoon, which gives a nice kick. If you want it hotter, add more sriracha. If you prefer it milder, use less. Taste the sauce before mixing it with the zoodles. This dish pairs well with a side salad or spring rolls. You can also serve it with grilled chicken or tofu for extra protein. A light soup, like miso, adds a nice touch too. Yes, this recipe is quite healthy. It uses fresh veggies that are low in calories but high in fiber. Zucchini zoodles are a great low-carb substitute. Peanut butter adds protein and healthy fats. The dish is also rich in vitamins and minerals. This blog covers how to create a tasty Spicy Peanut Zoodle Bowl using fresh veggies and flavorful sauces. You learned to prepare zoodles, sauté vegetables, and mix a rich peanut sauce. Remember, you can adjust spice levels and swap ingredients to fit your taste. Enjoy trying out the meal prep tips and storage info to keep it fresh. With these ideas, you can make a quick, fun, and healthy dish perfect for any day. Get creative and enjoy your cooking journey!

Spicy Peanut Zoodle Bowl

Looking for a delicious and healthy dinner idea? Try this spicy peanut zoodle bowl! This easy zucchini noodle recipe features a quick vegetable stir-fry with vibrant veggies like bell peppers and snap peas, all smothered in a gluten-free spicy sauce made from creamy peanut butter and sriracha. Perfect for a healthy vegan dinner, it's quick to make and packed with flavor! Save this recipe for your next meal! #SpicyPeanutZoodleBowl #HealthyVeganDinner #ZucchiniNoodleRecipe #GlutenFreeRecipes
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Ingredients
  

2 medium zucchinis (spiralized into zoodles)

1 red bell pepper (sliced thin)

1 cup snap peas (trimmed)

1 medium carrot (julienned)

1/4 cup green onions (chopped)

1 tablespoon sesame oil

1 tablespoon extra virgin olive oil

1/4 cup creamy peanut butter

2 tablespoons soy sauce (or tamari for a gluten-free alternative)

2 tablespoons pure maple syrup

1 tablespoon sriracha (adjust according to your spice preference)

1 clove garlic (minced)

1 teaspoon fresh ginger (grated)

Salt and freshly ground black pepper to taste

Chopped peanuts and toasted sesame seeds for garnish

Instructions
 

Prepare the Zoodles: Using a spiralizer or a vegetable peeler, create zoodles from the zucchinis. Set them aside in a bowl to retain their freshness.

    Cook the Vegetables: In a large skillet, heat the sesame oil and olive oil over medium heat. Once the oils are shimmering, add the sliced red bell pepper, snap peas, and julienned carrot. Sauté the vegetables for about 3-4 minutes, stirring occasionally, until they are tender yet still retain a slight crispness.

      Make the Peanut Sauce: In a small bowl, whisk together the creamy peanut butter, soy sauce, maple syrup, sriracha, minced garlic, and grated ginger until the mixture is smooth and well combined. If the sauce appears too thick, add a tablespoon of water to achieve your desired consistency.

        Combine Ingredients: Add the prepared zoodles to the skillet with the sautéed vegetables. Pour the peanut sauce over the ingredients and gently toss everything together using tongs or a spatula until the zoodles and vegetables are evenly coated in the sauce. Continue to cook for an additional 2-3 minutes to warm the zoodles through.

          Season to Taste: Remove from heat and taste the dish. Adjust the seasoning with salt, freshly ground pepper, or more sriracha if you desire additional heat.

            Serve: Serve the zoodle bowl immediately while warm. Garnish the dish with a generous sprinkle of chopped green onions, crunchy chopped peanuts, and toasted sesame seeds for added flavor and texture.

              Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 2

                - Presentation Tips: For an appealing presentation, use wide, shallow bowls to showcase the vibrant colors of the vegetables and drizzle a little extra sriracha on top for a pop of color before serving.