Sweet Black Rice Noodle Bowl With Almond-Ginger Dressing

A healthy and happy life starts from the mind-body-soul nourishing meals. The choices we make every day - big or small - impact our health, meaning the power to feel better, look better and a create a life we love living is in our own hands. When it comes to taking control of our health, a healthy diet is the perfect place to start. This does not mean that you should become obsessed with eating “clean” or restrict yourself. Instead, I encourage you to add more new healthier foods to your life, and over time you’ll crowd out less healthy processed foods without noticing!

Eat as many plant foods throughout the day as you can. Variety is key - it helps you to get the broad spectrum of nutrients you need for your overall health and beauty. For this recipe I decided to use organic black rice noodles to make the bowl look a little bit more exciting. Also, black rice is super healthy and provides plenty of wonderful nutrients and antioxidants. Compared with other types of rice, black rice is one of the highest in protein. It’s also a good source of iron. But of course feel free to swap the noodles for something else, if you like or leave them out completely and change for a source of protein instead. 

Here’s The Recipe. Hope you’ll love it!

Sweet Black Rice Noodle Bowl With Almond-Ginger Dressing 

SERVES 1 

FOR THE NOODLE BOWL 

Black rice noodles 

1/2 cup frozen peas 

1 sweet potato 

purple cabbage 

1 cup (100 grams) raw brussels sprouts 

Mixed greens 

FOR THE ALMOND-GINGER DRESSING 

1-2 tbsp natural almond butter 

1 tsp coconut nectar  

1 tbsp apple cider vinegar 

1 tsp ginger juice 

Water to dilute 

TOPPINGS:

Chopped almonds 

Directions:

1. Wash all produce well. Place the greens and shredded raw brussels sprouts to a bowl (You can also steam brussels sprouts if you have a sensitive stomach!).

2. Cut the sweet potato and chop the cabbage.

3. Fill a medium pot with 1 1/2 inches or a few centimetres of water. Insert a steamer basket. Cover and bring to a boil over heat. Add the sweet potato and cabbage. Reduce the heat to medium and steam until the vegetables are just tender, approximately 5-10 minutes.

4. Cook the noodles according to the package instructions in a small soup pot. Drain and add frozen peas in to the mix over low heat until the peas are heated through.

5. Top the mixed greens with noodles and steamed vegetables.

6. Make the dressing: mix all the ingredients together in a small cup.

7. Top the bowl with the dressing. Garnish with the almonds. 

Enjoy with gratitude!