Justins easy peanut veggie bowls

Easy Peanut Veggie Bowls

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

4

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

Peanut-Gochujang Sauce:

  • 1/4 cup JUSTIN’S® Honey Peanut Butter
  • 1/4 cup gochujang
  • 3-4 tablespoons warm water

 

Veggie Bowls:

  • 2 cups cooked rice noodles
  • 1 cup shredded cabbage
  • 1 cup steamed edamame
  • 1 cup shredded carrots
  • 1 cup sliced cucumbers
  • 1 cup cooked tofu
  • 1/4 cup sliced green onions
  • 1/4 cup chopped roasted peanuts

DIRECTIONS

  1. To make the sauce, mix the peanut butter and gochujang together in a small bowl. Add water, 1 tablespoon at a time, as needed to thin the sauce so that it drizzles. Set aside.
  2. In 4 bowls or containers, arrange 1/2 cup noodles, 1/4 cup cabbage, edamame, carrots, cucumbers, and tofu. Top with one tablespoon of green onions and peanuts. Serve with 2-3 tablespoons of peanut-gochujang sauce.

This Recipe Serves 4

INGREDIENTS

Peanut-Gochujang Sauce:

  • 1/4 cup JUSTIN’S® Honey Peanut Butter
  • 1/4 cup gochujang
  • 3-4 tablespoons warm water

 

Veggie Bowls:

  • 2 cups cooked rice noodles
  • 1 cup shredded cabbage
  • 1 cup steamed edamame
  • 1 cup shredded carrots
  • 1 cup sliced cucumbers
  • 1 cup cooked tofu
  • 1/4 cup sliced green onions
  • 1/4 cup chopped roasted peanuts
DIRECTIONS
  1. To make the sauce, mix the peanut butter and gochujang together in a small bowl. Add water, 1 tablespoon at a time, as needed to thin the sauce so that it drizzles. Set aside.
  2. In 4 bowls or containers, arrange 1/2 cup noodles, 1/4 cup cabbage, edamame, carrots, cucumbers, and tofu. Top with one tablespoon of green onions and peanuts. Serve with 2-3 tablespoons of peanut-gochujang sauce.

This Recipe Serves 4

Great Summer Recipes
Almond Butter Tahini Chocolate Chip Cookie bitten into, and placed on a black marble tabletop

What would happen if chocolate chip cookies grew up? Maybe got a job at a cool bookstore somewhere? Honestly, it would be a little weird. Chocolate chip cookies are food, not people. And these Almond Butter Tahini Chocolate Chip Cookies are the absolute best version of the classic cookie you’ll ever taste. They’re just as sweet and indulgent as your Grandma’s recipe, but with a little something extra that will have everyone asking for your secret ingredient.

Chocolate Covered Strawberry and Almond Butter Parfait with gold spoons and chocolate fudge chunks in a white tabletop

Hey guys, I wrote a morning poem for you:

A great way to start your day
is with a parfait
made by yours true-lay!

Okay, maybe I’ll stick to my day job. The message still stands, this Chocolate Covered Strawberry + Almond Butter Parfait is made with JUSTIN’S® Vanilla Almond Butter, sliced strawberries, and organic chocolate pudding.

 

Almond Caramel Tart sliced and rotated for display over parchment, on a striped tabletop

Picture a nutty crust made of almonds, walnuts, and dates, topped with sweet almond butter caramel, and a layer of chocolate ganache. I’ve spent a lot of time perfecting this delicious dessert and am excited to share it with you.