I’m all about a good noodle bowl, but I’m even more gung-ho about a tasty zoodle bowl. As in zucchini noodles, folks.

I especially love zoodle bowls filled with refreshing Asian flavors and topped with a creamy miso tahini dressing that gets all swirled together with veggie goodness and eaten with chopsticks – just for kicks. It takes me back to the days of sitting on low stools in the middle of a Thailand night market slurping up noodles and topping them with every ingredient possible. Which may or may not have included insects. YOLO.

It’s a wonder I haven’t shared this Asian Zoodle Bowl recipe with you all yet. I’ve been eating it all summer long without a care in the world, and now that fall is creeping in and the market’s stash of zucchini is dwindling, I see it fit to have everyone make this zoodle bowl now before it’s just too darn cold to be eating raw food for dinner or lunch. So grab the last of the zucchini and get turning them into noodles ASAP.

Besides being insanely delicious, this bowl of zoodle goodness satisfies all of my perfect meal requirements. It’s salty, sweet, nutritious, can be eaten out a bowl, super fresh, easy, and will literally take you 10 minutes to throw together. It impresses boyfriends, parents, siblings, and the occasional random neighbor. If you’ve never tried zoodles, or an Asian-ish noodle meal – give this one a go.

If my perfect meal requirements don’t impress you, than let me talk goodness baby. Zucchini are a really fun swap for pasta and offer up dietary fiber, Vitamin C & A, magnesium, and omega 3 fatty acids. Does your white pasta offer that? (The answer is no.) This bowl is also filled with a rainbow bright variety of antioxidant rich vegetables and herbs, which offer up more filling fiber and essential vitamins and minerals. The dressing is the best combination of sweet and salty and delicately coats your zoodles in the most creamy and satisfying way. It’s made up of calcium rich tahini, happy-gut probiotic miso paste, and fresh ginger that stimulates anti-inflammatory and stomach soothing properties.

So much zoodley goodness in one bowl.

Grab your bowls and your zucchinis, and get zoodling.

P.S. Other fabulous additions to your Asian Zoodle Bowl include: a squeeze of lime, shelled edamame, diced cucumber, bean sprouts, peanuts or cashews, chopped purple cabbage, broccoli, a sprinkling of sesame seeds, pickled ginger, kimchi, a loving drizzle of sriracha, shrimp, tofu, tempeh, or chicken.

Asian Zoodle Bowl with Miso Tahini Dressing

Serves 2

Zoodle Bowl
2 zucchini, spiralized into zoodles
1 avocado, diced
2 green onions, diced
½ cup grated carrots
1 bell pepper, diced
handful of fresh cilantro, chopped
handful of sprouts (radish, spicy, broccoli)
2 T hemp seeds (optional)

Miso Tahini Dressing
2 ½ T tahini
1 T white miso
1 T tamari or soy sauce
1 tsp honey
2 T grated ginger root
2-3 T filtered water
Freshly ground pepper

Using a spiralizer or vegetable peeler, spiralize your zucchini into long noodles. Allow the noodles to sit on a paper towel for 10 or so minutes, to get some moisture out. Set aside.

In a small jar or bowl combine tahini, miso paste, tamari, honey, and ginger. Whisk to combine thoroughly. Slowly add water to dressing until it’s reached your desired consistency. More water = thinner dressing, less water = thicker dressing. Finish off with freshly ground pepper to taste.

Divide zoodles between two bowls and top with avocado, carrots, bell pepper, cilantro, sprouts, and hemp seeds. Drizzle with miso tahini dressing and devour! Enjoy!