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
No Bake PB & J Bars with heart-shaped jelly center with a spoonful of peanut butter on white background with crumbs

Peanut butter and jelly is a classic combination. These No-Bake PB&J Bars are packed with JUSTIN’S® Classic Peanut Butter and are so good and you don’t even need to get a single knife dirty!

 

Cinnamon Almond Carrot Cake Muffins on a cooling rack with peanut butter spread on the half cut muffin on a white background

This is usually where I’d make a clever joke about rabbits, but when it comes to my Cinnamon Almond Carrot Cake Muffins, I don’t mess around. Trust me, the joke I had was good. Real good. Make sure you hurry to the grocery store and get everything you need—don’t forget JUSTIN’S® Cinnamon Almond Butter. Okay, I didn’t really have a joke. I couldn’t think of anything.

 

Dairy Free Chocolate Hazelnut Cinnamon Rolls (a very close up shot)

Is there anything nicer than waking up to the smells of cinnamon rolls in the oven? The answer is yes, and that’s waking up to the smells of my Dairy Free Chocolate Hazelnut Butter Cinnamon Rolls. The combination of cinnamon, hazelnut, and chocolate is decadent and dairy-free. This is a breakfast treat everyone can enjoy.

Gluten-Free PBJ Doughnuts on crinkled white parchment paper with a spoonful of peanut butter on a wood background

Being on a gluten free diet doesn’t mean you can’t have your favorite treats. If you don’t believe me, I’ve created this Gluten Free PB&J Doughnuts recipe to prove it. You get the best of both worlds by combining JUSTIN’S® Honey Peanut Butter and raspberry jam into a doughnut, you won’t even be able to taste the difference!