Everything You Need Veggie Bowl - FoodByMaria Recipes

Salads and Greens

Everything You Need Veggie Bowl

Prep

15 mins

Cook

5 mins

Yield

2-3

Hey guys, I am back, and as promised I have returned with this Salad recipe; The Everything You Need Veggie Bowl! Daaaayuuummmm, this one is so good, and great for you! I think the best thing about this salad is that you can quite literally throw in your favourite veg, and it will taste awesome.  Of course this is only to be agreed upon if you love Vermicelli Noodles and this dressing – it is a must – as much as I do! The dressing is seriously the kicker… so I highly suggest you double or triple the dressing recipe for left overs because you will definitely be using this one again!

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The texture in this salad are paired really well.  There is just something to be said about the creaminess of avocado, and the crunchiness of the organic farmers market radishes! I do not know though, maybe it is just me!

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This recipe is:

  • Super easy to follow
  • Simple to make
  • Uses healthy, and local ingredients – which I assume you also have access to this season
  • High in healthy fats
  • Filled with antioxidants from the leafy greens
  • and lastly IT IS DELICIOUS!

I really hope you all enjoy this bowl of goodness that can be enjoyed as a lunch or fresh, light dinner! Andrew and I shared this salad simply by using two forks and digging in! So there is certainly an element of fun to this salad.

I recommend you double the recipe if you are cooking for your family, or maybe just want some recipes for tomorrow!

Love From Your Greek Food Goddess XOX

Print
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Everything You Need Veggie Bowl

  • Author: Maria Koutsogiannis
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 mins
  • Yield: 2-3 1x
  • Category: Salad
  • Cuisine: Plant Based, V, VG, GF, DF

Ingredients

Scale
  • 2 cups of mixed greens
  • 2 cups of cooked vermicelli noodles (one cooked drizzle a bit of sriracha, and soy on top like a tsp each)
  • 3 baby cucumbers, chopped
  • 1 avocado, cut length wise – this adds so much creaminess
  • 1 cup freshly chopped cilantro
  • 1 celery stick, chopped
  • 5 english radishes, roughly chopped – adds some heat
  • 5 regular radishes, roughly chopped – for colour and freshness
  • 10 snap peas, I cut them down the middle after removing the spine, and end bits!
  • Sauce:
  • 2 tbsp tahini
  • 1 tbsp hot sauce
  • Juice from half a lime
  • 2 tbsp EVOO
  • 1 tbsp grated ginger
  • 1 tbsp maple syrup
  • 1 tbsp crunchy peanut butter
  • 1 1/2 tbsp water
  • dash of salt, and fresh cracked pepper

Instructions

  1. For the dressing:
  2. Add all the ingredients into a small bowl, and stir well with a spoon. If you do not like the consistency just add a bit more water, to lighten things up! Now just set it aside.
  3. OPTIONAL: add into a squeeze bottle so you can drizzle it evenly over the salad at the end.
  4. For the noodles:
  5. Into a large bowl add boiled water.
  6. Add your noodles, I used around half a package…but you decide how much you would like to use!
  7. Let the noodle soak in the hot water for around 4-5 minutes, then strain and remove.
  8. Now add 1 tsp each of soy sauce, and Sriracha. Stir the noodles around gently with a fork them set them aside.
  9. Prepare all your veg… and begin assembling your salad.
  10. So into a large, deep bowl add the greens then arrange the other vegetables around and in the middle of the bowl.
  11. I added the noodle to the middle so it was easy for Andrew and I to share, but design it as you please, after al.. it is YOUR salad!
  12. Finish off this bad boy by adding the dressing to the top of the salad. I used a drizzling motion, and definitely over did it – but I totally expect you guys to do the same! This dressing is FABULOUS.
  13. So thats it, enjoy!

 

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