Well worth the 20 minute prep-time as this recipe results in FOUR delicious and healthy lunches/dinners that are ready-to-eat. Keeps in the fridge for up to 4 days.
- 4 oz thin spaghetti noodles OR 1 small sweet potato, peeled & spiralized
- 1 large zucchini, spiralized
- 2 large carrots, grated with a box grater
- 1 large bell pepper (or 4 mini), sliced
- 2-3 green onions, sliced
- 2 cups garbanzo beans (cooked from 135g dry, drained and rinsed)
- optional: avocado (add before serving)
Sauce
- 64 grams (1/4 cup) almond butter
- 3 Tbsp rice vinegar
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp maple syrup
- 1 tsp lime juice
- 1/2 tsp ginger powder
- 1/2 tsp garlic powder
- optional: 1/2 tsp red pepper flakes
IF USING SPAGHETTI: Bring a pot of water to boil and cook spaghetti noodles for 7 minutes. Drain then rinse with cold water.
IF USING SWEET POTATO: Heat a large frying pan over medium-high heat. Once hot, add sweet potato noodles and enough water to prevent sticking. Toss frequently, adding more water when sticking occurs. Cook for 5-7 minutes then remove from heat and rinse under cold water to stop the cooking process.
Line up 4 food containers with lids. Into each, neatly place a quarter of the spaghetti, sweet potato noodles, zucchini noodles, grated carrot, sliced bell pepper, chopped green onion, and 1/2 cup of garbanzo beans.
In a medium sized mixing bowl, whisk together sauce ingredients. Divide into 4 small jars with lids.
Store everything in the fridge! To enjoy, pour sauce into the container of veggies/noodles and stir until evenly coated.
