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Sesame Almond Zoodle Bowl

By Jason Fung, MD

Sesame Almond Zoodle Bowl

The sesame almond zoodle bowl is the perfect vehicle for this amazing sauce.  Peanut sauce has been one of my favorite dipping and drizzling sauces for everything from low carb egg rolls to an overflowing bowl of stir fry veggies. Sadly, I’ve recently begun reducing my peanut intake. I’ve been focusing on more recipes that...
Total Time 30 mins
Course Dinners + Mains
Cuisine American
Servings 3 servings
Calories 276 kcal

Ingredients
  

Zoodles

  • 2 medium zucchini, spiralized
  • 1/2 cup sliced mushrooms
  • 1 cup shredded broccoli slaw
  • 1 tsp sesame oil

Sauce

  • 1/4 cup almond butter
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1/4 tsp garlic powder
  • 1 tsp crushed red pepper flakes
  • 1 tsp erythritol
  • 2 tbsp chopped almonds,  garnish

Optional

  • pinch chili powder

Instructions
 

  • Heat 1 teaspoon of sesame oil in a large skillet on medium heat. Add the shredded broccoli cabbage mix, and mushrooms, and sauté until they begin to soften.
  • Make your zucchini noodles using a vegetable spiralizer and pat them dry with a towel to remove some of the excess moisture.
  • Add your zoodles to the skillet and heat evenly by gently turning the zoodles with a fork or tongs until the noodles become soft but not soggy. This takes about 3-5 minutes.
  • Mix your sauce by adding all ingredients in a large bowl and combining thoroughly.
  • Add a touch more water or oil if necessary to reach a thin consistency.
  • Portion your zoodles in three bowls and drizzle with sesame almond sauce then toss to coat.
  • Top with chopped almonds and crushed red pepper flakes and an optional pinch of chili powder.

Nutrition

Nutrition Facts
Sesame Almond Zoodle Bowl
Amount per Serving
Calories
276
% Daily Value*
Fat
 
24
g
37
%
Carbohydrates
 
6
g
2
%
Protein
 
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Dinners + Mains
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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