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
Cranberry Coconut Almond Butter Smoothie in clear milk jugs with stainless steel straws with cranberries in the background

I’ve been in my kitchen laboratory cooking up some goodies. I’ve been trying to make the smoothest smoothie around, and I think I’m getting close. The Cranberry Coconut Almond Butter Smoothie is full of tropical flavors, JUSTIN’S® Coconut Almond Butter, and real cranberry. See for yourself just how smooth it is!

 

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.

 

Peanut Butter Banana Pudding with whipped cream and peanut butter drizzle with cookies on a wooden top with white background

No, your mind is not playing tricks on you. You really are staring at a glass filled with layers of JUSTIN’S® Classic Peanut Butter, vanilla wafer cookies, bananas, and pudding, topped with coconut whipped cream. This recipe is so easy to make I can do it with my eyes closed. Except, I have to use a plate for every time I miss the glass. The good news is, it still takes me less than 10 minutes to make.

 

Honey Peanut Butter Old Fashioned with a piece of PB & J sandwich on a toothpick that is placed on the rim of the clear cup

Don’t settle for a boring Old Fashioned. Upgrade your favorite cocktail – and impress your guests – with homemade peanut butter-infused vodka, honey, and a pb&j garnish. After one sip of your Honey Peanut Butter Old Fashioned, you’ll become everyone’s favorite cocktail-party-host.