A Zucchini Noodle Bowl That's All About The Peanut Sauce

My perfect weeknight meal is packed with vegetables and whole foods, fills me up, and tastes delicious—all while being easy enough to put together quickly.

15-Minute Healing Meals are about feeding yourself well with minimal effort. These recipes are designed to inspire you to cook something wholesome without interfering with everything else you've got going on.

Note: While some meals may take a little longer to cook, we try to make sure that all hands-on time is kept to 15 minutes, to make your mealtimes as relaxing, restorative, and nourishing as possible.

Zucchini noodles, like cauliflower rice, have a twofold advantage: They're quick to cook and are an easy way of sneaking extra vegetables onto your plate.

Even better, you don't actually have to cook zucchini noodles at all. If you're feeling overheated or just over-hungry, you can completely skip step 3 of this recipe and go straight to serving this noodle dish with a lashing of sauce. (Just don't forget to season your zucchini and carrot noodles with a pinch of salt first to make their natural flavor pop.)

Garlic and ginger are great additions to this peanut sauce for their anti-inflammatory and antimicrobial qualities while hydrating zucchini gives your plate a good dose of antioxidants and vitamin C.

Serves 2

Preparation

1. First, prepare all of your vegetables. Spiralize or peel your zucchini and carrot into noodle shapes. Finely slice red pepper and cabbage.

2. Combine all dressing ingredients in a jar with a lid and shake to combine, adding small amounts of warm water to thin the dressing to desired consistency. (I like mine thin enough so it can easily be poured.) Whisk a little with a fork if you need to break up any lumps.

3. Heat a large pan with high sides over medium-high heat. Add zucchini and carrot noodles and red bell pepper to the pan to heat through, about 3 minutes. Stir cabbage through. Toss with 2 or 3 spoonfuls of sauce.