Always vegan and refined sugar-free, mostly gluten-free and oil-free

  • Katie

Sesame Green Goddess Bowl

This Bowl features a variety of delicious green vegetables and Kelp noodles to create a nutritious and filling low calorie meal! This recipe is Vegan, Dairy-free, and Gluten-free!

Happy Friday everyone! I got the perfect recipe for all my volume eaters out there(like myself). This recipe is very simple, and loaded with healthy ingredients. My favorite element of this dish is the kelp noodles. This is the first time I have ever used/tried kelp noodles, and all I have to say is GAME CHANGER. There is literally only about 5 calories per serving, and they contain vitamins and minerals, and no wacky ingredients. When I first opened them there was the slightest "fishy" smell to them, but once I rinsed them and threw them in the pan they immediately soaked up the delicious flavors featured in this bowl.

This dish might be low on calories, but it is not low on nutrients. There are so many varieties of green vegetables, each providing their own unique macro and micro nutrient profile. This recipe also contains great sources of protein in the tempeh as well as the broccoli. And we definitely can't forget about that delicious sesame dressing. I usually try to stay away from oil, simply because I don't feel that it adds much to a dish and it is not worth adding the 200+ extra calories. However toasted sesame oil is definitely the exception. It is loaded with flavor, and a little goes a long way. Plus with a dish like this where the ingredients are so low calorie, you can afford to have a more calorie dense dressing.

This dish is also super versatile, because it can be served cold or warm(warm is pictured) and it preps great as a meal prep. I made this Monday and it lasted all the way until today (Friday), each day tasting just as delicious as the first. I also really liked this because it was a one-pot dish! Well, pan I guess, but either way it can all be made super easily in a giant bowl for those wanting it cold, or a stir fry pan for those who want to make it warm.

I just want to point out a few substitutions that can be made. First I understand not everyone has access to kelp noodles, I got them at Whole Foods, and also know they're available on Amazon as well, but if either your budget can't afford them, or you don't have access, you can easily sub rice noodles instead, just making sure to cook them before adding them to the dish. Another option is to use tofu instead of tempeh. I personally love them both, and would honestly use either in the future. I mainly used tempeh this time so it wouldn't fall apart for the picture lol. The last sub isn't really a sub, just a general statement, that really can be applied to any recipe ever, and that is to spice it up however you like! We all have different taste buds, so if you think something would taste good in the recipe that is not included, go ahead and add it, make it fun and unique to you!


Total Time: 30 Minutes

Serves: 4


- 1 Package kelp noodles

- 1 Large crown of broccoli

- 1 Bag snow peas

- 1 Bell pepper

- 1 Can water chestnuts

- 1 Package tempeh

- 3 Scallions

- 1/2 Cup chopped cilantro

For the Sauce:

- 2 Tablespoons sesame oil

- 1/4 Cup vegetable broth (can use water if you don't have vegetable broth)

- 1 Teaspoons tapioca starch

- 2 Teaspoons rice vinegar

- 1 Tablespoon liquid aminos

- 3 Cloves garlic, minced

- 1 Teaspoon minced ginger

Optional Toppings:

- Sesame seeds

- Cilantro

- Scallions

- Peanuts or cashews



  1. Begin by rinsing the kelp noodles, and letting them soak in some clean water

  2. Next add about 1/2 cup water to your pan and set to high. Chop the bell pepper and add first, allowing to cook for a couple minutes. Next add the chopped broccoli and then snow peas. Once soft add the tempeh and water chestnuts.

  3. While the vegetables are cooking prepare you dressing. Simple add all ingredients together and whisk. Add it to the vegetables.

  4. Right after adding the dressing add the kelp noodles to the pan and mix around making sure everything is evenly coated.

  5. Finally add the chopped scallions and the cilantro and cook for 5 minutes.

  6. Remove from heat and serve!