Asian Veggie Noodle Bowl with Ginger Tahini Sauce

dressings & sauces mains recipes Jan 19, 2020


I recently spent an incredibly fun weekend with my family in Houston to celebrate my dad’s birthday. And while it was filled with many cocktails and treats, I do always make a point to hit my favorite healthy spots in each city I visit as well.

While my sister often complains that the healthy dining options in Houston aren’t quite on par with Austin, visiting We Are Vibrant in the Montrose area might have made her think twice. This bright, airy space is truly magical and the food is not to be believed. Not only is their menu completely gluten, dairy and refined sugar free, but they also only use the freshest, locally-sourced, organic ingredients in all of their meals.

Swayed by the orders of those around us, my family ended up getting several things to share including their Creamy Cauliflower Soup, Confetti Toast and Rainbow Carrot and Radish Salad (which is truly a work of art). Check out my Instagram post to see our whole spread!

But personally, I was so in love with my main meal, the Veggie Noodle Bowl, that I immediately came back to Austin and attempted to recreate it in my own kitchen. While a few of the ingredients are slightly different, this recipe is easily one of my new favorite meals that takes truly no time at all to throw together.

The only cooking required comes from sautéing the mushrooms and cooking the eggs, both of which can be prepped ahead of time and stored in your fridge. Otherwise, just chop up the rest of your veggies, and you’re good to go. I adore the freshness of the cucumber, red onion and zucchini noodles along with the herby basil and crunchy cashews.

But what really makes this bowl so tasty is the Ginger Tahini Sauce. I went ahead and made a larger batch, because I knew I’d be craving it on salads and bowls for the rest of the week. All you need are some pantry staples like tahini, rice wine vinegar, coconut aminos and sesame oil along with fresh ginger and garlic to make this simple and super flavorful sauce.

This fresh, Asian-inspired bowl is perfect for a delicious weekday lunch or a date night solution to get your boyfriend to actually enjoy vegetables. And I also loved that I could double up on ingredients and keep all of the components prepped and ready for meals all week long!

So for those able to swig by We Are Vibrant in Houston, I highly encourage you to check out their adorable space and delicious, nutritious meals. But for anyone not in the Houston area or simply looking to spice up their lunch or dinner, this veggie-packed bowl is calling your name.


 YIELDS2 Servings
Ginger Tahini Sauce
  •  ¼ cup tahini
  •  2 tbsp water
  •  1 tbsp rice wine vinegar
  •  1 tbsp ginger, peeled and grated
  •  2  garlic cloves, grated
  •  1 tbsp coconut aminos (or gluten-free soy sauce)
  •  1 tsp sesame oil
  •  pinch of salt and pepper
Asian Veggie Noodle Bowl
  •  2  packages zucchini noodles (I used Cece's Veggie Noodles - each package is 10.7 oz)
  •  3 cups shiitake mushrooms, sliced
  •  ½  large English cucumber, thinly sliced
  •  ¼  red onion, thinly sliced
  •  ½ cup steamed beets, cut into matchsticks (I use the Trader Joe's brand)
  •  ¼ cup dry roasted cashews, roughly chopped
  •  â…“ cup basil, cut into a chiffonade, plus more to top
  •  2  eggs
  •  1 tbsp avocado oil
  •  salt and pepper to taste


For the Ginger Tahini Sauce, add all ingredients to a small bowl. Whisk until well combined and creamy. Adjust seasonings to taste.
For the jammy eggs, place a sauce pot of water over medium-high heat. Bring to a boil, then carefully lower eggs into the water. Cook for 6 1/2 minutes, remove and place into an ice bath. Allow to cool for about 2 minutes, until only slightly warm. Peel, and set aside.
Add avocado oil, mushrooms, salt and pepper to a sauce pan over medium heat. Sauté until soft, about 4-5 minutes. Remove, and allow to cool completely.
To a large bowl, add zucchini noodles, mushrooms cucumber, red onion, basil and Ginger Tahini Sauce to taste (the recipe will likely make a little extra). Mix well to coat.
Divide into two bowls, and top with beets, cashews, jammy eggs (cut in half) and more basil.


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