Hawaiian Inspired Vegan Aloha Noodle Bowl is made with fresh veggies. This is a colorful lunch or dinner idea that is so easy to make

Note:  This is a guest post by Michelle De La Cerda who is an amazing cook and happens to be one of my very good friends.  Find her at her blog “The Complete Savorist“. 

Vegan Aloha Noodle Bowl ~ Grilled pineapple, zucchini, and red peppers then quickly stir-fried with mushrooms, edamame, rice noodles, and a sweet-spicy sauce for quick and utterly delicious dinner ~ The Complete Savorist
This colorful Hawaiian bowl is so easy to make.

Hi everyone, My name is Michelle De La Cerda of The Complete Savorist.  Rini, Ms Healing Tomato herself has been kind enough to allow me to share a recipe here on her website.

When she and I talked about me posting over here, I got my creative juices flowing. This was an exciting time for me because I am not a vegetarian or vegan blogger. But in order to work for all of you, that was the focus I had to have.

I was up for the challenge. But it turns out it wasn’t really a challenge at all.

Vegan Aloha Noodle Bowl ~ Grilled pineapple, zucchini, and red peppers then quickly stir-fried with mushrooms, edamame, rice noodles, and a sweet-spicy sauce for quick and utterly delicious dinner ~ The Complete Savorist
Packed with nutrition, this noodle bowl is a very delicious dinner.

Creating this recipe was easy and quite natural for me. I’ve been on a major pineapple kick lately and now that my weather is warming (until tomorrow when it rains again), I’ve dusted of the grill and fired it up.

First off, if you haven’t grilled pineapple, you are missing out one of the best things in life. Those caramelized bits of pineapple, combined with the spice in the sauce knock this dish out of the ballpark.

Vegan Aloha Noodle Bowl ~ Grilled pineapple, zucchini, and red peppers then quickly stir-fried with mushrooms, edamame, rice noodles, and a sweet-spicy sauce for quick and utterly delicious dinner ~ The Complete Savorist
Simple ingredients are needed to make this aloha bowl.

I’m all about quick meals but those loaded with nutrition. And I am a huge fan of the sweet-savory combination.

This recipe combines all those things into one. I hope you enjoy this dish as much as my family and I did, except the daughter omitted the mushrooms from her plate.

Vegan Aloha Noodle Bowl ~ Grilled pineapple, zucchini, and red peppers then quickly stir-fried with mushrooms, edamame, rice noodles, and a sweet-spicy sauce for quick and utterly delicious dinner ~ The Complete Savorist
When you are looking for a hearty dinner recipe, here is a bowl idea everyone will love.

I hope you enjoy these Vegan Aloha Noodle Bowls as much as we did.

Vegan Aloha Noodle Bowl ~ Made with Grilled pineapple, zucchini, and red peppers then quickly stir-fried with mushrooms, edamame, rice noodles, and a sweet-spicy sauce for quick and utterly delicious dinner.

How to make Vegan aloha noodle bowl

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) Chopped 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

13) Add the edamame

14) Once mixed together and heated through, remove from heat

15) Serve and enjoy this delicious vegan aloha noodle bowl

Tell Michelle how much you loved this recipe. She is very active on all Social Media Platforms.  You can follow her on Pinterest and Facebook

Vegan Aloha Noodle Bowl ~ Grilled pineapple, zucchini, and red peppers then quickly stir-fried with mushrooms, edamame, rice noodles, and a sweet-spicy sauce for quick and utterly delicious dinner ~ The Complete Savorist

Aloha Noodle Bowl (Vegan)

Michelle De La Cerda
Vegan Aloha Noodle Bowls ~ Grilled pineapple, zucchini, and red peppers then quickly stir-fried with mushrooms, edamame, rice noodles, and a sweet-spicy sauce for quick and utterly delicious dinner ~ By The Complete Savorist
Go Ahead, Rate it now!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Lunch
Cuisine American
Servings 4 servings
Calories 579 kcal

Ingredients
  

For The Sauce

Instructions
 

  • Heat the grill
  • 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.)
  • 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
  • When done, remove from the grill and allow to rest for a couple of minutes
  • Mix the marinade ingredients together and set aside
  • While the produce rests, quickly sauté mushrooms, sprinkling them with a bit of salt and pepper
  • Soften the rice noodles according to package directions
  • Heat a wok or large skillet, add the oil once hot
  • Chopped the pineapple, zucchini, and peppers into chunks
  • Add the pineapple, zucchini, mushrooms, and peppers to the hot pan, cook for 2 minutes, stirring constantly
  • Add the noodles (drained) to the pan, mix well
  • Add the sauce, stir until mixed in
  • Add the edamame
  • Once mixed together and heated through, remove from heat
  • Serve and enjoy

Notes

Nutrition info is approximate
Guest post by Michelle De La Cerda of thecompletesavorist.com

Nutrition

Serving: 6gCalories: 579kcal
Keyword Aloha Noodle Bowl
Tried this recipe?Let us know how it was!

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78 Comments

    1. Thank you, Michelle. I feel like I am in Hawaii when I see this bowl.

    1. Thank you, Ron. Ask your whole family to let Michelle know how much you loved this recipe.

    1. Thank you, Maya. This is one of the best ways to sample vegan recipes. Dare I say, you might become a convert?? I hope so. 🙂

  1. I threw this together last minute, so I wasn’t able to get everything. We decided to put it over rice, since I couldn’t get the right noodles (the next time I’m at the Japanese market, I can get several packages). I also couldn’t resist but to peel up and cube a sweet potato, and it was a perfect addition. I’ll definitely be making this again.

    1. Thank you, Linda. I am delighted to hear that you tried this recipe. I bet it tasted delicious with rice and potatoes too. I must try it your way.