Noodle Buddha Bowl

5 from 1 vote

Noodle Buddha bowl made with a colorful mix of fresh vegetables, rice noodles, and plant based protein, all drizzled with a golden turmeric tahini sauce and topped with sesame seeds.

Prep Time15

Cook Time5

Total Time20

Course: Main Course, Salad

Cuisine: Asian Inspired

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 313kcal

Author: Janelle Hama

Ingredients

200 grams Rice vermicelli noodles each portion is 50 grams / 1¾ oz
Turmeric Tahini Dressing
Crispy chickpeas I left out all the seasoning when making the linked recipe. See below notes.
1 Avocado sliced and divided into 4 quarters
2 cups Iceberg lettuce shredded (or Cos lettuce)
2 cups Red cabbage shredded
1 medium Cucumber julienned
1 medium Carrot peeled and julienned
4 Radishes sliced
2 stalks Scallions sliced (green onion)
4 Mint leaves sliced
4 tablespoons Cilantro finely chopped (fresh coriander)
1 tablespoon Sesame seeds I used black sesame seeds
1 Lime cut into wedges for serving, optional

Metric - US Customary

Instructions

Prepare the rice vermicelli noodles as instructed per packet, then drain and rinse under cold water. Set aside.
200 grams Rice vermicelli noodles
Prepare the turmeric tahini dressing and set aside.
Turmeric Tahini Dressing
Arrange four bowls with equal portions of the noodles, crispy chickpeas, veggies, and fresh herbs.
Drizzle your desired amount of dressing and top with a sprinkle of sesame seeds.
Serve with an optional wedge of lime for squeezing on top.
Crispy chickpeas, 1 Avocado, 2 cups Iceberg lettuce, 2 cups Red cabbage, 1 medium Cucumber, 1 medium Carrot, 4 Radishes, 4 Mint leaves, 4 tablespoons Cilantro, 1 tablespoon Sesame seeds, 1 Lime

Video

Notes

The chickpeas can be used straight out of a can if desired. Sometimes I use edamame or tofu in place of them.

Feel free to adjust the portion sizes of each component to suit.

I don't normally add any salt, as the dressing adds all the flavor.

Nutrition