Thai Peanut Zucchini and Black Bean Noodle Bowl

As I mentioned on Instagram, I’m doing a project for my Psychology Environmental Sustainability class where I need to change one aspect of my behaviour in order to contribute more positively to the environment. So of course i chose something food related lol. For the next four weeks I taken on the challenge of: eating no red meat, going meatless on Mondays and Wednesdays, and eating all organic food (and local whenever possible). Choosing food that is produced in a more sustainable way will significantly reduce my ecological footprint and help out the environment! So other than missing steak (and all meat 2 days a week), I’d say that’s a big win. I’m definitely up for the challenge.

So today was my first meatless Monday!! And dinner was absolutely delicious! I got the recipe from the Oh She Glows cookbook. Thank goodness I already have a bunch of vegetarian/vegan cookbooks to make this a lot easier.

Makes 1 serving      Total Time: 15 minutes 

Ingredients for Dressing

1. 1 clove garlic
2. 2 tbsp sesame oil
3. 1.5 tbsp all natural peanut butter
4. thumb size piece of fresh ginger
5. 2 tbsp fresh lemon or lime juice
6. 2 tbsp tamari

Ingredients for Salad

1. 1/2 cup cooked black bean noodles (or any long noodle you like)
2. 1/2 cup zucchini noodles
3. 1/4 cup edamame, shelled
4. 1/4 red bell pepper, sliced into matchsticks
5. 1/4 cucumber, diced
6. 1/4 cup green onions, chopped
7. 2 tbsp cilantro, chopped finely
8. Sesame seeds, for garnish

Directions

1. To make the dressing, throw all the ingredients into a blender and pulse until smooth.
2. To assemble the salad, throw the black bean and zucchini noodles into a bowl. Top with remaining vegetables. Drizzle dressing over top and garnish with sesame seeds. Easy!