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Quick meals, Vegetarian  /  5.06.2018

Tahini peanut zucchini noodle bowl

by Anna Chwistek
Anna Chwistek
prep time 15 minutes
Servings serves 2

serving dumplings | Tahini peanut zucchini noodle bowl

I have never loved a salad as much as this one. The texture and form mimics a bowl of pasta and the flavors are in the centre of my food happy place. THIS is my kind of salad.
It’s easy to make and satisfying. Just give the zucchini and carrot noodles a quick sauté, dress them up with tahini sauce and a handful of roasted peanuts. It’s a wholesome, veggie-packed meal, that takes no more than 15 minutes to prepare.

serving dumplings | Tahini peanut zucchini noodle bowl

Ingredients

  • 1 zucchini, spiralized
  • 1 carrot, spiralized
  • 1/4 small baby cabbage, thinly chopped
  • a handful of micro greens
  • 4 tablespoons blueberries
  • 2 tablespoons vegetable oil
  • salt + black pepper

tahini sauce

  • 1 tablespoon tahini
  • 2 tablespoons peanut butter
  • 6 tablespoons water
  • 2 tablespoons soy sauce
  • 1 tablespoon agave syrup
  • 2 tablespoons sesame oil
  • 2 cloves garlic, crushed
  • 1 teaspoon grated ginger
  • 1/2 teaspoon sambal sauce
  • 2 tablespoons lemon juice

roasted peanuts

  • 4 tablespoons chopped peanuts
  • 1 tablespoon sesame seeds
  • 1 teaspoon coriander seeds, crushed
  • 1/4 teaspoon salt

serving dumplings | Tahini peanut zucchini noodle bowl

Instructions

Heat the oil in a skillet, add zucchini and carrot. Toss for 3 minutes until soft. In the meantime, season with pepper and a pinch of salt.

Combine the peanuts with coriander seeds, sesame seeds and salt. Toast for 4 minutes in a dry frying pan.
In the meantime, pulse the sauce ingredients in a food processor until smooth.

Combine zucchini and carrot noodles with cabbage, micro greens and tahini sauce. Sprinkle with roasted peanuts and blueberries, enjoy!

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Tags

  • blueberries
  • salade
  • sauzen

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Anna | Studio Kuchnia

Anna | Studio Kuchnia
eat. real food.
packed with flavor.
sometimes chocolate too.

Anna.

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