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Loaded Zoodle Bowl Recipe

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For more about this recipe: Zoodle Ramen Bowl

Loaded Zoodle Bowl Recipe image
  • 2Servings

Ingredients

  • 2 Tbs. miso paste, or more to taste (any type)
  • 1-2 tsp. sriracha, to taste
  • 3-4 cups boiling, sodium-free bone broth, divided
  • 1 medium zucchini or small daikon radish, spiralized or grated
  • 1 medium carrot, grated
  • 1 cup baby kale or baby spinach
  • ½ cup thinly sliced shiitake mushroom caps
  • ¾ cup cooked protein (try shredded chicken, flaked white fish, or cubed tofu)
  • 1 Tbs. dried wakame, optional
  • 3 green onions, thinly sliced
  • 3 Tbs. fermented veggies, such as kimchi or sauerkraut, optional
  • 1 Tbs. sesame seeds, optional

Preparation

  1. Combine miso paste and sriracha in large bowl, and add about ½ cup hot broth. Stir well to melt.
  2. Add ingredients from zucchini through green onions in the order listed. Pour remaining broth over everything, and stir gently to mix.
  3. Let stand a few minutes for the veggies to soften, and sprinkle with optional toppings, if desired.

Nutrition Information

  • Calories: 260
  • Carbohydrate Content: 19 g
  • Cholesterol Content: 40 mg
  • Fat Content: 5 g
  • Fiber Content: 4 g
  • Protein Content: 38 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 780 mg
  • Sugar Content: 8 g
Harissa Roasted Salmon with Lemon Asparagus recipe

Harissa Roasted Salmon with Lemon Asparagus

This true “tray meal” comes together in minutes, making it perfect for a busy weeknight dinner.p.p1 {margin: 0.0px 0.0px 5.0px 11.0px; text-indent: -11.0px; line-height: 10.0px; font: 9.0px Helvetica} Preheat oven to 400°F. Line shallow roasting pan with foil, and set aside. In small bowl, mix together 1 tsp. oil, harissa paste, and honey. Brush fish all over with harissa mixture, and place on one half of prepared pan. In medium bowl, toss asparagus with remaining oil, salt, and pepper, and arrange on other half of roasting pan. Nestle lemon quarters among filets and asparagus. Roast 10–12 minutes, or until fish is just cooked through. To serve, divide each filet in half, and remove center bones (and skin, if desired), add ¼ of asparagus and ¼ roasted lemon, and garnish with cilantro, if using.