These easy Thai inspired Almond Butter Rice Noodle Bowls are made with simple ingredients and make for the perfect plant-based bowl to serve as a cold lunch or dinner. Can be made ahead of time. Gluten-free & Dairy-free!
Preheat oven to 400C/200C. Spread cauliflower on a large sheet pan and drizzle with olive oil. Season with salt and pepper to taste. Bake for 15 minutes or until the florets are golden brown.
Make the sauce: in a medium bowl, combine all the ingredients with a small whisk or spoon until smooth. If you almond butter is thick, you might need to add a little bit of water to thin the sauce. Only add a tablespoon or so of water at a time until you reach the perfect consistency. It should be thick but easy to drizzle. Set aside while you prepare the rest.
Bring a big pot of water to a boil and cook rice noodles according to package instructions (it’s usually very quick - mine took less than 4 minutes). As soon as they’re done, drain and rinse them in cold water and drain again.
Transfer cold noodles to a large bowl and toss them with ¾th of the sauce (reserving the rest for drizzling at the end), using two forks or kitchen tongs.
Add arugula and half of the scallions (¼ cup) and toss again to combine well.
Scoop into individual bowls, top with roasted cauliflower, remaining scallions, chopped almonds, and drizzle with remaining sauce. Serve and enjoy!
Almond Butter Rice Noodle Bowls https://www.notenoughcinnamon.com/asian-almond-butter-rice-noodle-bowls/