Thai Veggie Zoodle Bowl Recipe

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: salt + water

Coconut aminos are lower in sodium and gluten-free.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: almonds

Sunflower seeds are nut-free and lower in calories.

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Chickpeas provide a similar protein boost at a lower cost.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and has a neutral flavor.

Add soy sauce to a bowl.

Add rice vinegar and a little bit of sesame oil to the bowl.

Add creamy peanut butter to the mixture.

Add a little bit of honey and some sea salt.

Add brown sugar and pepper flakes to taste.

Pour in ginger tea and puree the dressing until smooth.

Cut off the ends of zucchini and summer squash.

Spiralize the zucchini and summer squash using a spiralizer.

Add the zoodles to a mixing bowl with some of the peanut dressing and toss to coat.

Transfer the coated zoodles to a serving bowl.

Chop fresh cilantro and sprinkle it on top of the zoodle salad.

Chop peanuts and add them on top of the salad.

Slice up an avocado and add it to the salad.

Add a lime wedge to the dish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens