Keto Vegetarian Almond Zoodle bowl

By chris5863

Ingredients

• Zoodles
• Zoodles
• Zoodles
• 2 2 2 medium zucchini, spiralized
• 2 2 2 medium zucchini, spiralized
• 2 2 2 medium zucchini, spiralized
• 1/2 1/2 1/2 cup sliced mushrooms
• 1/2 1/2 1/2 cup sliced mushrooms
• 1/2 1/2 1/2 cup sliced mushrooms
• 1 1 1 cup shredded broccoli slaw*
• 1 1 1 cup shredded broccoli slaw*
• 1 1 1 cup shredded broccoli slaw*
• 1 1 1 teaspoon sesame oil
• 1 1 1 teaspoon sesame oil
• 1 1 1 teaspoon sesame oil
• Sauce
• Sauce
• Sauce
• 1/4 1/4 1/4 cup almond butter
• 1/4 1/4 1/4 cup almond butter
• 1/4 1/4 1/4 cup almond butter
• 2 2 2 tablespoons soy sauce
• 2 2 2 tablespoons soy sauce
• 2 2 2 tablespoons soy sauce
• 2 2 2 tablespoons sesame oil
• 2 2 2 tablespoons sesame oil
• 2 2 2 tablespoons sesame oil
• 1/4 1/4 1/4 teaspoon garlic powder
• 1/4 1/4 1/4 teaspoon garlic powder
• 1/4 1/4 1/4 teaspoon garlic powder
• 1 1 1 teaspoon crushed red pepper flakes
• 1 1 1 teaspoon crushed red pepper flakes
• 1 1 1 teaspoon crushed red pepper flakes
• 1 1 1 teaspoon erythritol
• 1 1 1 teaspoon erythritol
• 1 1 1 teaspoon erythritol
• 2 2 2 tablespoon chopped almonds, garnish
• 2 2 2 tablespoon chopped almonds, garnish
• 2 2 2 tablespoon chopped almonds, garnish
• Optional: pinch of chili powder
• Optional: pinch of chili powder
• Optional: pinch of chili powder

Details

Servings 3
Preparation time 30mins
Cooking time 45mins
Adapted from ruled.me

Preparation

Step 1

1. 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.

2. Make your zucchini noodles using a vegetable spiralizer and pat them dry with a towel to remove some of the excess moisture.

3. 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.

4. Mix your sauce by adding all ingredients in a large bowl and combining thoroughly.

5. Add a touch more water or oil if necessary to reach a thin consistency.

6. Portion your zoodles in three bowls and drizzle with sesame almond sauce then toss to coat.

7. Top with chopped almonds and crushed red pepper flakes and an optional pinch of chili powder.

This makes a total of 3 servings of Low Carb Sesame Almond Zoodle Bowl. Each serving comes out to be 276 Calories, 24g Fat, 6g Net Carbs, and 8g Protein.