Coconut Peanut Veggie Noodles
Creamy, coconuty, peanuty, amazing veggie noodles are delicious and wholesome! Plus low in calories for a guilt free meal!
Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Servings: 4 Servings
- 1 large sweet potato peeled & spiralized
- 2 zucchini spiralized
- 2 large carrots spiralized
- 2 red peppers julienned
- 6 cremini mushrooms thinly sliced
For the Sauce
- 1/3 cup natural crunchy peanut butter
- 1 cup lite coconut milk
- 2 tbsp rice wine vinegar
- 1/2 lime juiced
- 1 tbsp tamari or soy sauce if not avoiding gluten
- 1/4 tsp ground ginger
- 1 tsp sriracha optional
Add all your vegetables to a large non stick skillet Sprinkle with salt and pepper and cook over medium heat until softened, about 6-8 minutes.
Meanwhile, combine all your sauce ingredients in a small sauce pan and whisk until combined. Heat your sauce until warm, but no need to cook.
Then pour your sauce over your vegetable noodles and serve garnished with lime, crushed peanuts, sesame seeds or shredded coconut.
Calories: 257kcal | Carbohydrates: 24g | Protein: 9g | Fat: 14g | Saturated Fat: 5g | Sodium: 474mg | Potassium: 871mg | Fiber: 5g | Sugar: 10g | Vitamin A: 11765IU | Vitamin C: 99.4mg | Calcium: 57mg | Iron: 1.6mg