Serves 2
- 1/2 cup smooth almond butter
- 3 tablespoons tamari / soy sauce
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
- 1 tablespoon lime juice
- 1/4 cup slivered almonds or peanuts (plus more for garnish)
- 3 small zucchini, spiralized
- 3/4 cup chopped scallions, green and white parts
- 2 teaspoons white sesame seeds
- chopped fresh cilantro, for garnish
Combine almond butter, gluten-free tamari / soy sauce, honey, sesame oil, lime juice and 1 tbsp water into a food processor then pulse until creamy. Transfer to a small bowl. (Since my almond butter was new and still soft I whisked directly into a bowl.)
Rinse the food processor and wipe dry. Add the almonds or peanuts and pulse until chunky ground, taking care not to grind into a powder. Alternatively you could chop by hand.
Place the zucchini noodles into a medium bowl with the scallions. Add the almond butter sauce and the ground almonds or peanuts, and toss to combine thoroughly. Top with sesame seeds, extra chopped peanuts, and chopped cilantro then serve immediately.
From http://iowagirleats.com/2015/04/20/sesame-almond-butter-zucchini-noodle-bowls/