Rainbow Noodles with Cumin Carrot Peanut Sauce

First, prepare the cumin carrot peanut sauce: Whisk together 1/4 cup peanut butter, 2 tbsp maple syrup, 2 tbsp rice vinegar, 2 tbsp coconut aminos, 1 tbsp sriracha, 1 packet of Dr. Kellyann Petrucci Cumin Carrot Bone Broth+ Digestive Support, and 3 tbsp water until smooth and uniform. Set the dressing aside.

In a large mixing bowl, assemble the final dish: Add 1 sliced red bell pepper, 1 sliced zucchini, 2 large sliced carrots, 1/2 cup shredded red cabbage, and 1 cup rice noodles. Pour the cumin carrot peanut sauce over the ingredients. Feel free to garnish with some roasted peanuts and enjoy!