Hello everyone! Happy Sunday! I’ve just gotten back from New Hampshire, where I spent the weekend with my parents. They have a lovely little house up near Keene, and we love escaping to the land of wide open spaces and starry night skies. My parents’ house doesn’t have internet and has terrible cell service, so it’s really a complete cut-off from technology. It’s nice to take a break from all that, though. As a blogger you continually have to be present on social media, and it can get exhausting after a while. So it was nice to not be able to check on my blog while I was up there!

Unfortunately we had to cut our trip short because my mom got injured while walking the dogs. My parents’ dog (Scout) gets really excited and aggressive when he thinks other dogs are around. My mom was walking him on a rope instead of a leash, and the rope got caught around her foot. Scout, of course, at that moment decided to run after another dog he heard in the street, pulling my mom’s leg out from under her. My poor mom got a terrible rope burn on her ankle and pulled her hamstring very badly. She can barely walk, so I’m going to go home tomorrow and take care of her while my dad’s at work.

This noodle bowl here is very representational of what I’ve been craving lately – fresh, produce-driven meals that are light yet still flavorful. I love making noodles with my spiralizer because they’re so fun to eat, and the fact that they’re noodles encourages me to eat more whatever vegetable I’ve used. This bowl combines daikon, beet, and carrot noodles, providing a powerhouse punch of nutrients and vitamins. It’s topped with a spicy tahini sauce that’s mouthwateringly good. I couldn’t stop sneaking little tastes while I was assembling the bowls! I hope you all love it!

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Spicy Root Vegetable Noodle Bowl

This raw, spicy root vegetable noodle bowl is topped with a delicious miso tahini dressing and takes only minutes to put together.

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Ingredients

The Veggies

• 1 Red Beet peeled and spiralized
• 2 Large Carrots peeled and spiralized
• 1 Daikon Radish peeled and spiralized

The Dressing

• 1/4 Cup Tahini
• 2 Tbs Miso
• 4 Tbs Water
• 1 1/2 Tbs Sriracha
• Juice from 1 Lime or more, to taste
• 1/4 Tsp Salt
• 1/4 Tsp Pepper

To Serve

• Fresh Cilantro
• Sesame Seeds

Instructions

The Veggies

• Peel and spiralize the veggies, then set aside.

The Dressing

• In a bowl, stir all dressing ingredients together until evenly combined.

Putting it All Together

• Add spiralized veggies to a bowl, and drizzle with the dressing. Serve with sesame seeds and fresh cilantro.
• Enjoy!

Quote of the Day:

I’ve learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.

– Maya Angelou

P.S.

If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)