Teriyaki Ramen Veggie Bowls

Time: 20 MIN

Serves: 2

MACROS (per serving) CAL 290 PROTEIN 10 g FAT 7 g CARBS 46 g

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INGREDIENTS

• 1 block ramen noodles (no seasoning)

• 1/2 c baby corn

• 2 c yellow squash, diced

• 1/2 c white onion, diced

• 1 large yellow bell pepper, diced

• 1 c broccoli

• 1 tsp coconut aminos

• 1 tbsp Primal Kitchen No Soy Organic Island Teriyaki Sauce

• 1/4 tsp pepper

• 1/4 tsp Everything But The Bagel Seasoning

• Sriracha sauce

PREPARATION

1. Preheat oven to 425 F.

2. Place corn, squash, onion, bell pepper, broccoli, coconut aminos, teriyaki sauce, and pepper on a sheet pan and bake in oven for 15 minutes.

3. While veggies roast, cook ramen noodles according to package directions.

4. Once ramen noodles have cooked, divide evenly among two meal prep containers then top with roasted veggies.

5. Sprinkle EBTB seasoning on top and drizzle with Sriracha.