Creamy curry sauce. A.k.a the sauce you will want on everything!
These vegan creamy curry noodle bowls are out of control amazing! You can customize them with your favorite veggies. These vegan noodle bowls are gluten-free, healthy and unbelievably comforting! The creamy curry sauce that is tossed with the noodles and then poured over the top is one of my favorite things ever. The creaminess comes from tahini making this creamy treat totally guilt-free. However, you should never feel guilty about eating awesome food!
I roasted leeks, carrots and broccolini to suit the season, but I am looking forward to trying this with different seasonal veggies. I think any vegetables you want would work great with this creamy curry dressing and the rice noodles.
One taste of these noodle bowls and you won’t be able to get enough. I also love to eat this cold. It is perfect for meal prep. Toss the noodles with the sauce, add veggies and then bring more sauce on the side. I promise you will want more of this vegan creamy curry sauce!
If you are trying to eat a little healthier, but still need that good comfort food fix, this is definitely my recommendation! Gluten-free, refined sugar-free, good amounts of protein and veggies. Totally delicious! These vegan creamy curry noodle bowls are where it’s at!
Creamy tahini curry sauce tossed with rice noodles and roasted curry veggies!
- 10 Ounces Broccolini, trimmed
- 2 Large Carrots, chopped
- 1 Large Leek, sliced
- 1 Tablespoon Olive oil
- 1 Teaspoon Curry powder
- 8 Ounces Rice noodles, I used Annie Chun's
- Salt and Pepper to taste
- 1/3 Cup Tahini
- 1/4 Cup Water
- Juice of 1 Lemon
- 2 Teaspoons Agave syrup
- 1 Teaspoon Curry powder
- 1/2 Teaspoon Garlic powder
- 1/2 Teaspoon Ginger powder
- a Pinch of Turmeric
Preheat the oven to 375 degrees.
Trim the ends off the broccolini and chop the carrots and leeks. Then add all the veggies to a large bowl. Drizzle the olive oil on top, sprinkle with the 1 teaspoon of curry powder, and sprinkle with a few pinches of salt and pepper. Toss to coat all of the veggies.
Spread the veggies evenly onto a sheet pan, and roast at 375 degrees for 15-20 minutes. Or until the veggies are cooked through and the broccolini is getting brown on the tips.
While the veggies are roasting, cook the rice noodles according to package directions. Drain when they are done.
While everything is cooking, make the creamy curry sauce. Add all of the creamy curry sauce ingredients to a medium sized mixing bowl. Whisk to combine. Add a generous pinch of salt and a pinch of pepper. Then whisk again until totally smooth. Taste and adjust seasonings. Set aside.
When the veggies and noodles are done, toss the noodles with about 1/2-3/4 of the sauce. Coat all the noodles with sauce. Add some to a bowl, then top with some of the roasted veggies, then top with a bit more sauce. Serve.
If the curry sauce is too thick for your liking, add another splash of water, adding enough to make it the thickness you like.
You can use any vegetables you want and roast them the same way.
Don't let the rice noodles sit around for too long after cooking without tossing with the sauce. They will stick together.
This is a great dish served cold as well, and is perfect for meal prepping.