Veggie Noodle Bowl with Sunbutter Lime Sauce - Peanut Free, Nut Free, Soy Free, Dairy Free

This post was sponsored by Sunbutter Sunflower Seed Butter, my favorite top allergen free seed spread!

Now that I’m a mom, I need some super quick and nutritious meals that I can toss in the fridge and snack on whenever I have a spare minute (those minutes are few and far in between!). This recipe was inspired by Thai waterfall salad, which has a delicious combination of fresh mint and fresh cilantro tossed with either meat or veggies. Often it is served with chopped nuts or toasted rice powder on top for a nutty taste. In this recipe, I created a “nutty” and tangy Sunbutter sunflower seed sauce to achieve that flavour, which is perfectly complemented by the rich fresh herbs. Bright, crisp cucumber slices and carrot slices at crunch and colour to the bowl. You can use any variety of Sunbutter for this recipe, except of course for the chocolate one! I used the Original Sunbutter - a classic. Sunbutter has 7g of protein per serving, which is great for a quick lunch on the go.

What type of noodle to use:

• I used a whole wheat nested noodle

• You can use a rice noodle instead of a whole wheat noodle to make this recipe gluten free. If using a rice noodle, ensure it is a rice vermicelli or a wide rice noodle, as opposed to a rice pasta. This recipe does not work well with a rice-based spaghetti noodle as it can result in a slimy consistency.

Veggie Noodle Bowl with Sunbutter Lime Sauce - Peanut Free, Nut Free, Soy Free, Dairy Free

Ingredients for Veggie Noodle Bowl with Sunbutter Lime Sauce - Peanut Free, Nut Free, Soy Free, Dairy Free

• 2 servings cooked whole wheat noodles (approx. 125g dried, uncooked noodles)

• 1 cup sliced cucumber

• 1/2 cup sliced carrots

• 1 cup loose fresh cilantro

• 1/2 cup loose fresh mint

• 1/4 cup Sunbutter sunflower seed butter

• 1/3 cup lime juice

• 1/4 cup avocado oil

• 1 tsp black pepper

• 2 tsp dried ginger

• salt to taste

How to make Veggie Noodle Bowl with Sunbutter Lime Sauce - Peanut Free, Nut Free, Soy Free, Dairy Free

1. Cook the noodles according to package directions, then rinse and let cool down to room temperature.

2. While the noodles are cooling, whisk together the Sunbutter, lime juice, black pepper, avocado oil, ginger, and salt, in a small bowl. Set aside.

3. Add the noodles, carrots, cucumber, mint, and cilantro to a large bowl. Pour the dressing over top and mix well.

4. If making ahead of time and storing in the fridge, reserve half of the dressing to pour over the salad just before serving.

Serves 2