This Asian-inspired, gluten-free zucchini noodle bowl is so versatile! You can switch up the veggies and protein based on preferences and seasonality. Savory w/ a bit of heat combined with crunchy veggies, nuts and seeds make this complete meal a favorite in our home!
2 medium zucchini, spiralized**
1 red bell pepper, thinly sliced
1 (15oz) can chickpeas, rinsed and drained
3 green onions, thinly sliced
1/4 cup toasted cashews
1/4 cup toasted sesame seeds (white & black)
1/4 cup coconut aminos
1/4 almond butter (or natural peanut butter)
1.5 tsp sambal oelek (or 1/4 tsp crushed red pepper flakes or more to taste)
*2 Tbsp unsweetened, coconut milk, optional (only add if a thinner consistency is desired)
Spiralize your zucchini to create noodles. Grab a handful and cut to a shorter length w/ kitchen scissors. Add to a paper towel lined bowl and set aside.
Prepare the remaining bowl ingredients.
*In a separate bowl, add nut butter, coconut aminos and sambal oelek or red pepper flakes and whisk until combined. Taste and adjust accordingly. If the consistency is to thick, add 1-2 Tbsp of water and whisk until it's a pourable, sauce-like consistency.
Remove the paper towel from the zucchini bowl. Add bell peppers, chickpeas and half the green onions. Gently stir to combine.
Divide noodle mixture into four bowls. Garnish with remaining green onions, nuts & seeds. Drizzle 1-2 Tbsp of the sauce over each bowl.
*NOTE: Combine all ingredients just before enjoying. If you're making ahead of time, keep all the bowl ingredients separate from the sauce to avoid the noodles from becoming too soggy.