Fresh Tacos with Cilantro
30 minutes
|
4 servings
Spinach Cilantro Noodle Bowl
30 minutes
|
Yield:
8 Servings
Ideal for snow days, this filling and nutritious Noodle Bowl uses pantry staples and a few fresh ingredients, including organic Baby Spinach and fresh Cilantro.
Ingredients
- 16 ounces whole wheat thin spaghetti
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 cup Soli Organic Baby Spinach
- 1 ½ cups thinly sliced red bell pepper
- 1 cup frozen shelled edamame
- ½ cup Soli Organic Cilantro, chopped
- ½ cup peanut butter
- 2 teaspoons sriracha
- 4 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Sesame seeds, for serving
Directions
- Cook spaghetti according to package instructions. Once cooked and drained, toss the hot spaghetti with the cabbage and Soli Organic Baby Spinach. Set aside.
- While the spaghetti is cooking, create the peanut sauce by whisking together the peanut butter, sriracha, soy sauce, rice vinegar, maple syrup, sesame oil, garlic powder, ginger powder, and ¼ cup water.
- In a large bowl, toss together the peanut sauce, spaghetti mixture, carrots, peppers, edamame, and Soli Organic Cilantro. Garnish with sesame seeds before serving. Enjoy!
Inspired by Healthy Girl Kitchen
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