- Serves: 2
- Start to Finish: Less than 30 minutes
- 319mg Sodium
- 34g Carbs
- 11g Fiber
- 12g Fat
- 1g Saturated Fat
- 17g Protein
- 142mg Calcium
- 5mg Iron
Zucchini soaks up the peanut sauce in this recipe without becoming soggy or mushy. You can swap the edamame for tofu, shrimp, chicken breast, turkey, or lean beef.
- 2 tablespoons natural peanut butter
- 2 tablespoons rice vinegar
- 2 teaspoons tomato paste (or crushed tomatoes)
- 2 teaspoons low-sodium soy sauce or tamari sauce
- Chili flakes
- 2 medium zucchini, ends trimmed
- 1 cup mixed bell peppers and carrots, thinly sliced
- 1 cup snap peas
- 2 small scallions, sliced
- 1 cup shelled edamame (defrosted if frozen)
- 2 teaspoons crushed peanuts, for garnish (optional)
- 4 thin slices avocado, for garnish (optional)
- 2 lime wedges, for garnish (optional)
1. In a small bowl, stir together peanut butter, rice vinegar, tomato paste, soy sauce, and chili flakes to taste until smooth.
2. Spiralize zucchini or peel into ribbons with a julienne peeler, vegetable peeler, or mandolin. In a large bowl, toss zucchini noodles in sauce. (If you can give zucchini at least 20 minutes to soak in peanut sauce, this dish tastes even better.) Add remaining vegetables and toss to combine.
3. Serve topped with peanuts, avocado, cilantro, and lime wedges, if desired.
*Nutrition information does not include toppings.
Recipe provided by Angela Simpson, a health coach and healthy living blogger at Eat-Spin-Run-Repeat.com