I am kinda obsessed with the new vegan salad dressings at Trader Joe’s. The Almond Butter Turmeric dressing has me experimenting in the kitchen with lots of different dishes to pour it over. This Carrot Noodle Bowl is my latest.
Vegetable noodles are a great replacement for pasta if you are watching calories or just want to add more veggies to your diet. I used my spiralizer to make my carrot noodles for this bowl, but you could also easily swap shredded carrots if you don’t want to spiralize (but it’s so much fun!).
Snap peas and peanuts are crunchy toppings that taste great with the dressing. I piled it all on top of a bed of kale, because I can never get too many leafy greens.
Now, for the dressing. All you have to do is shake and pour for this one. It’s all natural and plant-based with just a few ingredients: almond butter, cold-pressed lemon juice, ginger, turmeric, and black pepper. I usually like to make my own dressings to control the sugar, salt and fat, but with only 60 calories for two tablespoons and 2g of sugar and 4g of fat per serving, I am taking some help from Trader Joe’s and enjoying it!
Carrot Noodle Bowl with Almond Butter Turmeric Dressing
- 2-3 carrots spiralized
- 2 handfuls of kale chopped
- 1/4 cup sugar snap peas
- 2 tablespoons peanuts
- 2 tablespoons Trader Joe's Almond Butter Turmeric salad dressing
Layer all ingredients into a bowl, starting with the carrots and adding the rest on top in piles around the bowl.
Drizzle the dressing on top.