This has been my favorite lunch as of late.
If you follow me on Facebook, you’ve seen me recently swoon over Sunbutter. Peanut butter and almond butter, while still favorites of mine, have taken a backseat to this temptress of a condiment.
My typical (and favorite) lunch is a big salad that I can cram tons of vegetables into, but lately, these ‘noodles’ are overtaking my lettuce obsession….and that sauce….creamy, tangy, spicy, slightly sweet….I could eat a bowl of it all by itself.
- 2 T. Sunbutter you can also use peanut butter or almond butter if you prefer
- 1 1/2 T. lime juice
- 1 1/2 t. soy sauce
- 1 T. water
- 1/2 t. garlic minced
- 1/2 t. fresh ginger minced
- 1/8 t. red pepper flakes
- 5 drops liquid stevia or 1 t. maple syrup
- 1 zucchini spiralized or ribboned
- 1/2 c. cucumber diced
- 1/4 c. carrot grated
- 2 T. cilantro chopped
- sunflower seeds or pumpkin seeds for topping, optional
- Mix all of the ingredients together for the sauce until they emulsify and combine smoothly.
- For the zucchini noodles, I like to spiralize them, sprinkle them with salt and leave them in a sieve for about 10 minutes. Then, a put them in a dish towel in squeeze out the excess water. They become a bit more limp and 'noodle-like' when I do this, but you can eat them either way.
- Toss the noodles and vegetables with the sauce.
- Top with seeds and enjoy!
Nutrition facts are based on using Sunbutter, stevia, the listed vegetables, and one tablespoon of pumpkin seeds. Weight Watchers points (new system): 8
Inspired by this recipe
I love using this spiralizer to make my veggie noodles (which is on sale right now!).
Noodles before salting and squeezing…
….a bit more noodle-y without the crisp, fresh veggie bite.
Lunch is served!
What’s your favorite nut or seed butter?
Shared with: Natural Living Monday, Make Your Own Monday, Slightly Indulgent Tuesday, Fat Tuesday, Allergy-Free Wednesday, Gluten-Free Wednesday, Wheat-Free Wednesday, The Pennywise Platter, Healthy Vegan Friday