Workout Warrior Pasta Bowl

By: Lori Danica Barber


Ingredients

  • 16 oz package of spiral brown rice noodles (I use the Tinkyada brand)
  • 2 Onions, diced
  • 4 Cloves garlic, minced
  • 2 Bell peppers, diced
  • 1 Cup mushrooms, chopped (any kind, use more if you like)
  • 2 Zucchinis, chopped
  • 2 Cups cherry tomatoes, halved
  • ½ Cup Kalamata Olives, chopped
  • ¼ Cup pine nuts (optional)
  • Fresh cracked pepper
  • Sea salt
  • Fresh Thyme
  • Fresh Oregano
  • Fresh Basil
  • High-quality balsamic vinegar

Directions

Cook noodles in boiling water for 14 minutes. Drain, rinse and put into very large bowl. While noodles are cooking, in a heavy bottomed skillet, add zucchini, mushrooms, peppers, garlic, and onion. Add about half a cup of water and sauté veggies for around 10 – 15 minutes, or until tender. Put veggie mixture into the bowl with noodles. Add the cherry tomatoes, Kalamata olives, pine nuts, fresh cracked pepper and sea salt to taste. Add in as much fresh thyme, oregano, and basil as you desire (if you don’t have fresh, add in dry spices to the sautéing veggie mixture). Splash a good bit of balsamic vinegar over the top – to taste. Mix the whole dish well with salad tongs. This dish is good hot or cold. Enjoy!


Note

You can also add a high-quality ready-made pasta sauce over the top as well. Sometimes I use one of the Muir Glenn marinara sauces.

  • Ingredients:
    • 16 oz package of spiral brown rice noodles (I use the Tinkyada brand)
    • 2 Onions, diced
    • 4 Cloves garlic, minced
    • 2 Bell peppers, diced
    • 1 Cup mushrooms, chopped (any kind, use more if you like)
    • 2 Zucchinis, chopped
    • 2 Cups cherry tomatoes, halved
    • ½ Cup Kalamata Olives, chopped
    • ¼ Cup pine nuts (optional)
    • Fresh cracked pepper
    • Sea salt
    • Fresh Thyme
    • Fresh Oregano
    • Fresh Basil
    • High-quality balsamic vinegar
  • Directions:

    Cook noodles in boiling water for 14 minutes. Drain, rinse and put into very large bowl. While noodles are cooking, in a heavy bottomed skillet, add zucchini, mushrooms, peppers, garlic, and onion. Add about half a cup of water and sauté veggies for around 10 – 15 minutes, or until tender. Put veggie mixture into the bowl with noodles. Add the cherry tomatoes, Kalamata olives, pine nuts, fresh cracked pepper and sea salt to taste. Add in as much fresh thyme, oregano, and basil as you desire (if you don’t have fresh, add in dry spices to the sautéing veggie mixture). Splash a good bit of balsamic vinegar over the top – to taste. Mix the whole dish well with salad tongs. This dish is good hot or cold. Enjoy!

  • Note:

    You can also add a high-quality ready-made pasta sauce over the top as well. Sometimes I use one of the Muir Glenn marinara sauces.

  • Credit:

    By: Lori Danica Barber


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