Chicken and Broccoli Noodle Bowls

Begin by preparing your vinaigrette. In a medium bowl, combine the water, coconut milk, rice wine vinegar, peanut butter (cashew butter or almond butter), tamari, lime juice, cilantro, canola oil, black pepper, ground cumin and red pepper flakes. Whisk vigorously until the dressing is smooth. Set aside. The dressing may be made ahead of time, covered and refrigerated until you are ready to use.

Bring a large pot of water to a rolling boil. Season with salt and add the rice noodles. Cook for 4-5 minutes or until tender. Drain and rinse with cold water. Set aside.

Assemble your bowls by placing rice noodles on the bottom and top with broccoli and chicken. Drizzle the dressing on top and garnish with cashews, cilantro and sesame seeds. Serve and enjoy!