Spicy Peanut Ginger Zoodle Buddha Bowls

Spicy Peanut Ginger Zoodle Buddha Bowls may seem like a mouthful to say but really there is a mouthful of flavor in every bite! A cross between a zoodle bowl and a flavor and nutrition packed buddha bowl!

I don’t even know where to start with this bowl there is so much in it! Zoodles, chipotle roasted sweet potatoes, roasted brussels sprouts, kale mix, edamame, hemp seeds, a probiotic beet hummus, and a Peanut Ginger Sauce! Oh my yum! Before you start worrying about all the ingredients trust this busy mom it’s easier than you think and it will make other meals during the week easier!

Inspired by a Power Inspired by a protein plate I had at a local restaurant for lunch that I had on my list to recreate and one day had leftover sweet potatoes and brussels sprouts I had roasted. The potatoes weren’t season, it was good but not the same. So I batch cooked and prepped more veggies this time seasoning and with plans to make this bowl and another recipes I cannot wait to share.

Bowls like this are a staple during our crazy busy life lately and while it would seem that when things get busy there is less time for meals or for eating healthy it’s possible! I’ve always said I’m not a meal prep person, well not in the traditional sense of setting aside a day and prepping and cooking what we’ll eat that week. I do however do my own meal prep where I find an hour or two sometime during the week where I can quickly prep and roast vegetables and while they’re cooking I get other stuff done. So in this case I would roast up two pans chipotle roasted sweet potatoes and brussels sprouts and we’d use them in these bowls or throw them in other bowls or salads. I have another one coming that uses some of the same ingredients but here are a few other recipes that you can use for inspiration:

Can’t Beet this Cauliflower Brusslin’ Buddha Bowls
Sweet Potato Pad Thai Bowl
Sweet Potato Forbidden Rice Bowls
Sweet Potato Superfood Kale Salad
Or if you get to the weekend and have leftover roasted brussels sprouts to use up make a Roasted Brussels Sprouts Neapolitan Pizza!

The Peanut Ginger Sauce keeps a few days so I will make that and the beet hummus right before we enjoy these bowls and enjoy the leftovers for lunch or again on other bowls or salads. You can also use store bought beet hummus or just blend in cooked beets, or I like to use Farmhouse Culture Ginger Beets, into plain hummus if you don’t have time to whip together the recipe below. My Purple Probiotic Ginger Beet Hummus below uses Farmhouse Culture Ginger Beets for added probiotics, and Iove the purple color, or I have a Beet Hummus recipe posted years ago you can use.

When it comes to throwing the bowls together it takes less than 10 minutes, or about 20 if I have to make the Peanut Ginger Sauce and Beet Hummus. Just zoodle the zucchini (is zoodling a thing?) and throw everything together in a bowl!

Healthy lunch or dinner this bowl is packed with carbs, plant-based protein, and whole food nutrition! Not to mention flavor. Customize bowls to your tastes so if you don’t like beets or hummus leave it off. Not a fan of or don’t have hemp seeds you can swap those for pumpkin or sesame seeds or just omit them. That’s the best thing about these and if you have other things in the fridge to use up add those in too.

Spicy Peanut Ginger Zoodle Buddha Bowls just happen to be perfect for Meatless Monday too! If only we weren’t leaving in a few days and trying to clean out the fridge these would be dinner tonight. Instead they’ll be one of the first things I make when we get back. A great way to get your family to eat more veggies and maybe try new things. I look forward to seeing what’s happening in your kitchen and hope you link up with me and my co-host Deborah. I also hope you check out and are inspired by the recipes linked up below.

Print Recipe

Spicy Peanut Ginger Zoodle Buddha Bowls

Spicy Peanut Ginger Zoodle Buddha Bowls a flavor, plant-protein, and nutrition packed bowl of zucchini, chipotle roasted sweet potatoes, greens, optional edamame and more topped with probiotic beet hummus and a peanut ginger sauce. Easy to prep ahead for an easy weeknight dinner or lunch.

Course

Dinner, Lunch, Main Dish

Prep Time

20-45 minutes

Cook Time

0-40 minutes

Servings

servings

Ingredients

Spicy Peanut Ginger Zoodle Buddha Bowls

• 4 small zucchini (2" diameter 6-8")
• 2 c small cubed roasted chipotle sweet potatoes medium sweet potatoes
• 1 TBSP chipotle seasoning (store bought or see notes)
• 2 c roasted brussels sprout halves
• 1-2 TBSP coconut or avocado oil, divided
• 4 c sweet kale superfood mix, or baby kale
• 1 1/3 c shelled edamame (optional)
• 1/2 watermelon radish, thinly sliced (optional)
• 3-4 TBSP hemp seeds
• 1/2 c Purple Probiotic Ginger Beet Hummus (recipe below)
• 1/2 c Peanut Ginger Sauce (recipe below)

Purple Probiotic Ginger Beet Hummus (makes approx 1 1/2 cups)

• 1 15.5 ounce can of chickpeas rinsed and drained
• 1/4-1/3 c Farmhouse Gingered Fermented Beets plus a couple tablespoons of liquid as needed
• 2 cloves of garlic, grated
• 2 TBSP tahini (Soom Tahini)
• 2 TBSP extra virgin olive oil
• juice of 1 lemon
• sea salt or pink Himalayan salt and fresh ground pepper

Peanut Ginger Sauce (makes approx 1 cup)

• 1/2 c peanut butter, or sub almond butter (Georgia Grinders)
• 1 TBSP tamari
• 1 TBSP coconut palm sugar
• 1/2 tsp fresh grated ginger
• 1/2 lime, juiced
• hot water to thin

Course Dinner, Lunch, Main Dish Prep Time 20-45 minutes Cook Time 0-40 minutes Servings servings Ingredients Spicy Peanut Ginger Zoodle Buddha Bowls 4 small zucchini (2" diameter 6-8") 2 c small cubed roasted chipotle sweet potatoes medium sweet potatoes 1 TBSP chipotle seasoning (store bought or see notes) 2 c roasted brussels sprout halves 1-2 TBSP coconut or avocado oil, divided 4 c sweet kale superfood mix, or baby kale 1 1/3 c shelled edamame (optional) 1/2 watermelon radish, thinly sliced (optional) 3-4 TBSP hemp seeds 1/2 c Purple Probiotic Ginger Beet Hummus (recipe below) 1/2 c Peanut Ginger Sauce (recipe below) Purple Probiotic Ginger Beet Hummus (makes approx 1 1/2 cups) 1 15.5 ounce can of chickpeas rinsed and drained 1/4-1/3 c Farmhouse Gingered Fermented Beets plus a couple tablespoons of liquid as needed 2 cloves of garlic, grated 2 TBSP tahini (Soom Tahini) 2 TBSP extra virgin olive oil juice of 1 lemon sea salt or pink Himalayan salt and fresh ground pepper Peanut Ginger Sauce (makes approx 1 cup) 1/2 c peanut butter, or sub almond butter (Georgia Grinders) 1 TBSP tamari 1 TBSP coconut palm sugar 1/2 tsp fresh grated ginger 1/2 lime, juiced hot water to thin

Instructions

To make the chipotle roasted sweet potatoes and roasted brussels sprouts:

1. Preheat oven to 400F. Line a rimmed baking sheet with foil and spray with coconut oil spray, or oil of choice. Peel 2-3 medium to large, or more for batch cooking, sweet potato and chop into cubes about the size of dice. Spread sweet potatoes on prepared baking sheet and spray with coconut oil spray. Alternatively you can toss with 1 tablespoon of coconut or avocado oil. Sprinkle with chipotle seasoning and toss. Use more or less depending on how many you're roasting up.
2. Roast sweet potatoes for 20-25 minutes, tossing/flipping once half way, or until tender (will depend on size).
3. Line a rimmed baking sheet with foil and spray with coconut oil spray, or oil of choice. Cut 1lb of brussels sprouts in half, or more for batch cooking. Spread brussels sprout halves on prepared baking sheet and spray with coconut oil spray. Alternatively you can toss with 1 tablespoon of coconut or avocado oil. Season with salt and pepper. Roast for about 30-40 minutes or until tender.
4. Store roasted veggies in the refrigerator until you are ready to assemble bowls. Bowls can be assembled with warm or cold roasted sweet potatoes and brussels sprouts.

To make Peanut Ginger Sauce

1. To make Peanut Ginger Sauce mix ingredients together until smooth adding hot water to thin to desired consistency. Store in the refrigerator until ready to use, it will slightly thicken, use within a week.

To make Purple Probiotic Ginger Beet Hummus

1. To make Purple Probiotic Ginger Beet Hummus blend chickpeas, tahini, beets and a couple tablespoons of liquid, garlic, and juice of lemon in a food processor (I use a mini one) until smooth. Stream in oil and add additional liquid as desired to reach desired consistency. Season with sea to taste. Store in an airtight container in the refrigerator until ready to enjoy, use within a few days.

Assembling Spicy Peanut Ginger Zoodle Buddha Bowls

1. To assemble bowls zoodle zucchini and press between paper towels to remove excess moisture. Divide zoodles between 4 bowls and add Sweet Kale Superfood Mix or baby kale. Top with chipotle roasted sweet potatoes, roasted brussels between bowls, edamame, optional watermelon radish, Purple Probiotic Ginger Beet Hummus, and hemp seeds. Drizzle or serve with Peanut Ginger Sauce. Enjoy!

Recipe Notes

To make your own Chipotle Seasoning combine the following. Store in a glass jar as it will make about 1/2 a cup.

3 TBSP chili powder

1 TBSP sea salt

1 TBSP dried cilantro

1 TBSP cumin

1 TBSP dried sweet basil leaves

1 TBSP granulated garlic

1-2 tsp crushed chipotle pepper or red pepper flakes

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