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Made with grilled pineapple, zucchini, and red peppers then quickly stir-fried with mushrooms, edamame, rice noodles, and a sweet-spicy sauce, this noodle bowl is a quick and utterly delicious dinner. The combination of grilling and sautéeing brings out the best in each of the vegetables, while the sauce is easily customized to your level of desired spiciness or sweetness. Those caramelized bits of pineapple, combined with the spice in the sauce knock this dish out of the ballpark.

Grilled Pineapple and Vegetables Rice Noodle Bowl [Vegan]

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Calories

645

Serves

4-6

Cooking Time

30

Ingredients You Need for Grilled Pineapple and Vegetables Rice Noodle Bowl [Vegan]

For the Bowl:
  • 3 cups grilled pineapple
  • 2 grilled zucchini
  • 3 grilled red bell peppers
  • 1 1/2 cups edamame
  • 10 ounces sliced Baby Bella mushrooms
  • A pinch of salt and pepper
  • 1 7-ounce package brown rice noodles
  • 1-2 tablespoons high-heat cooking oil

For The Sauce:

  • 1/4 cup soy sauce or tamari
  • 1/8 cup pineapple juice
  • 3 tablespoons agave nectar
  • 3 tablespoons fresh cilantro, chopped
  • 2 tablespoons Sriracha, more or less to taste

How to Prepare Grilled Pineapple and Vegetables Rice Noodle Bowl [Vegan]

  1. Heat the grill.
  2. Once hot, lay the cut pineapple, zucchini, and red peppers on the grill. If your grill is not well seasoned, some high-heat cooking oil might need to be applied to the produce to prevent sticking.
  3. Grill times will be determined by the thickness of the produce, but each side should cook for around 5 minutes. Check frequently after 3 minutes.
  4. When done, remove from the grill and allow to rest for a couple of minutes.
  5. Mix the marinade ingredients together and set aside
  6. While the produce rests, quickly sauté mushrooms, sprinkling them with a bit of salt and pepper.
  7. Soften the rice noodles according to package directions.
  8. Heat a wok or large skillet, add the oil once hot.
  9. Chop the pineapple, zucchini, and peppers into chunks.
  10. Add the pineapple, zucchini, mushrooms, and peppers to the hot pan, cook for 2 minutes, stirring constantly.
  11. Add the noodles (drained) to the pan, mix well.
  12. Add the sauce, stir until mixed in, then add the edamame.
  13. Once mixed together and heated through, remove from heat.
  14. Serve.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Notes

This Aloha Bowl Recipe first appeared as a guest post on Healing Tomato's site. The recipe is made by Michelle who blogs at The Complete Savorist.

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Nutritional Information

Per Serving: Calories: 645 | Carbs: 126 g | Fat: 8 g | Protein: 15 g | Sodium: 943 mg | Sugar: 44 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Rini Desai

See My Recipes

Plant-based recipes that are perfect for busy lifestyles.

For me, food is about reaching the soul. Come, eat with me and check out my blog Healing Tomato!

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