Sesame Almond Zoodle Bowl

The Preparation

• • 2 medium zucchini, spiralized
  • ½ cup sliced mushrooms
  • 1 cup shredded broccoli slaw*
  • 1 teaspoon sesame oil

• • ¼ cup almond butter
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • ¼ teaspoon garlic powder
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon erythritol
  • 2 tablespoon chopped almonds, garnish

• Pinch of chili powder

The Execution

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.

Result

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