Summer Noodle Bowls with Fresh Corn and Blackberries

  • Prep-time: / Ready In:
  • Makes 4 bowls
  • Serving size: 1 bowl
  • Print/save recipe

Fresh summer produce grabs the limelight in these colorful summer noodle bowls that only take 35 minutes to prepare. The recipe makes enough for four bowls and starts with a big pot of water on the stove and three ears of tender, summer-fresh corn. Blackberries are especially delicious and showy in these gourmet noodle bowls, but pitted sweet cherries would be equally good. Crisp radish slices add a touch of heat and a pop of color, while baby spinach provides an earthy backdrop. Serve over delicate capellini noodles (or thin whole grain spaghetti) and drizzle with creamy lime avocado dressing, which is a cinch to make and coats every bite with intoxicating tangy, creamy flavor. Garnish with avocado slices, crunchy hemp seeds, and torn fresh basil for a cool summer meal that’s set to impress.

Tips

Corn: If you don’t have fresh corn, use 2 cups of thawed frozen instead.

For more inspiration, check out these tasty ideas:

By Laura Marzen, RD, LD,

Ingredients

  • 3 ears fresh sweet corn, husked
  • 12 oz. dry brown rice capellini or whole grain thin spaghetti
  • 1 teaspoon sea salt
  • 2 small avocados, halved, seeded, and peeled
  • 1 teaspoon lime zest
  • ½ cup lime juice (from 3 to 4 limes)
  • ½ teaspoon pure cane sugar
  • 3 cups fresh baby spinach
  • 3 cups fresh blackberries
  • 6 medium radishes, thinly sliced
  • ½ cup fresh basil leaves, large leaves torn (optional)
  • 1 tablespoon hemp seeds
  • Freshly ground black pepper, to taste

Instructions

  • Fill a 6- to 8-qt. heavy pot about two-thirds full of lightly salted water. Bring to boiling. Add ears of corn. Cook 2 minutes. Drain corn; rinse with cold water to cool quickly. Cut kernels from corn cobs.
  • In the same pot cook noodles according to package directions. Reserve ¼ cup of the cooking water, then drain noodles in a large colander; rinse with cold water to cool quickly. Drain again. Transfer to a large bowl; toss with ½ teaspoon of the salt and 2 to 3 tablespoons of the reserved cooking water so they stay loose.
  • Meanwhile, for dressing, in a blender or small food processor combine half of one avocado, the remaining ½ teaspoon salt, the lime zest, lime juice, and sugar. Cover and blend until smooth, scraping sides of bowl as needed.
  • Divide noodles among shallow bowls. Add corn, spinach, blackberries, and radishes. Slice the remaining avocado halves and add to bowls. Spoon dressing over noodle bowls. Top with basil (if using), hemp seeds, and pepper.
Nutritional Information:

Per serving (1 bowl): 595 calories, 101 g carbohydrates, 15 g protein, 19 g total fat, 2 g saturated fat, 0 g cholesterol, 429 mg sodium, 17 g fiber, 11 g sugar

Note: Nutritional information is provided as an estimate only.

tags:

Comments (5)

(5 from 1 vote)

Recipe Rating

Your email address will not be published. Required fields are marked *

Ruth

Curious how this dressing might taste using lemon juice instead of lime.

Lisa, Forks Over Knives Support

Hi Ruth. Lemon juice would be a good substitute in this recipe. It's got a stronger flavor, so you might want to add a bit less and see what you think; if it's all good, go ahead and add the remaining amount. I'm always using lemons for limes in salads like this, and have never come unstuck!

Kelly

yum! My family really enjoyed this recipe. I ended up doubling the dressing recipe, but used 1/2 lime juice and the other 1/2 water. Such a great combination of flavors. Thank you!

Shari L Miller

I'm thinking that sugar should be listed as optional. If these ingredients are fresh, they will be naturally sweet and I don't think additional sugar is required. Including even a little bit still perpetuates our "need" for sweetness as a taste. We can retrain ourselves to not need it, just like salt.

Denise Billings

👍

About the Author

Headshot of recipe developer and nutritionist Laura Marzen by Theresa Schumacher Photography

About the Author

Laura Marzen, RD, LD

Laura Marzen, RD, LD, is known for developing approachable recipes using her attention to detail and relying on two decades of experience creating and testing recipes. She created and tested recipes while working in the Better Homes & Gardens test kitchen for over seven years. Since then, she has gone on to develop more than 1,000 recipes for national magazines. In addition to her work developing recipes, Marzen uses her passion for healthy eating to coach women on improving their digestion and health in a way that's practical and sustainable. She has consulted for authors Rocco DiSpirito and Joy Bauer and has appeared on both local and national news and television programs on behalf of Better Homes & Gardens and Living the Country Life. With her work coaching women to improve their health, Marzen has extensive knowledge on the topics of digestion, metabolism, inflammation and IBS. Marzen earned a B.S. degree in dietetics from Iowa State University. She followed that with a dietetic internship and classes in public health at the University of Iowa through the University of Iowa Hospitals and Clinics. Learn more on her website. Photo by Theresa Schumacher Photography
See More from this Author

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.