Spring Roll Spaghetti Bowl
A fresh and fabulous take on spaghetti! If you wish to add protein to this meal, grilled shrimp, rotisserie chicken, or thinly sliced steak all work well!
Servings 4 servings
Ingredients
- 8 ounces spaghetti
- 1 cup carrots, peeled and cut into "matchsticks"
- 1 cup cucumbers (peel if desired, cut in half lengthwise, scrape out seeds, then cut into half moons)
- 4 green onions (scallions) sliced thinly on the diagonal
- 1 shallot, peeled and thinly sliced
- ½ cup each loosely packed cilantro, mint leaves and basil leaves (roughly chopped if desired)
- 1 large handful mixed baby greens
The Sauce:
- 3 tablespoons unsweetened almond butter
- 3 tablespoons avocado oil or extra virgin olive oil
- 3 tablespoons honey
- 2 tablespoons lime juice
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon sriracha
- 1 teaspoon sea salt
- 2 teaspoons freshly grated ginger (or 1/8 teaspoon ground ginger)
- 1 clove garlic, grated
Garnishes: optional
- sesame seeds, red pepper flakes, or chopped peanuts
Instructions
Cook Pasta, Prep Veggies:
- Bring a large pot of salted water to boil. While waiting for water and pasta to cook, prep veggies and herbs and place them in a large bowl
Make Sauce:
- Whisk together almond butter, oil, honey, lime, sriracha, salt, ginger and garlic. Mix until well blended, set aside
Put it all together!
- When pasta is cooked al dente, strain in a colander, do not rinse. Place the noodles in bowl and toss with carrots, cucumbers, scallions, shallot, herb leaves and half the dressing. Serve in bowls over mixed greens, with additional dressing to taste. Garnish with additional options if desired. Serve!