I have a completely veggified recipe for you today...and it's good. Real good.

I have blogged about spiralized veggies before and I can't seem to stop making them. Zucchini and sweet potato are my current favorite veggie noodles. This recipe highlights them in the best way possible....smothered in Thai almond butter sauce. I make a similar sauce (see this recipe) often, but changed this one up slightly. To be honest, you can't go wrong with either.

On a side note, Scott and I have had a busy couple of weeks. On Friday, we signed the closing documents on our first home! I have been on this emotional roller coaster with everything. I am so incredibly excited about moving but have periodic thoughts of "oh snap, s*** just got real!". I guess we are real adults now with real responsibility. Eeek! Mostly, I am excited and happy and giddy and anxious (in a good way) about the whole thing. It's an old home in a cool area of town that has recently been renovated but needs a few cosmetic changes. My mind in whizzing with 19834738 decor ideas. Scott, on the other hand, does not think anything needs done. I want it to have a certain look. Happy wife, happy life, right? ;) Here is a little sneak peak of the our new place.

Anyway, our weekend was so consumed with a million and a half things that I didn't make it to the grocery store until yesterday. We seriously had no food in our house. I tried to scrap together a few things for lunches and dinners but they were majorly lacking in good veggies. When I finally made it to the store yesterday, I was itching for veggies. I grabbed every colorful piece of produce I could get my hands on. Veggie noodles seemed like a no brainer!

This dish is loaded with colorful veggies, amped up with quinoa (it's at the bottom of the bowl...I swear it's in there), and finished off with a creamy sauce packed with healthy fats.

Now that's my kind of bowl.

Zucchini & Sweet Potato Noodles with Thai Almond Sauce

Inspired by this recipe from Inspiralized

| Serves 4 |

Ingredients

2 medium zucchinis, spiralized into medium noodles
1 small sweet potato, spiralized into thin noodles
1 large red bell pepper, sliced into thin strips
3 medium carrots, peeled and sliced into thin strips
1 cup cooked quinoa
3-4 green onions, chopped
2 Tbsp chopped raw almonds (optional)

For the sauce:

3 Tbsp Bragg's aminos (or soy sauce)
2 Tbsp red wine vinegar
1 Tbsp lime juice
1/2 Tbsp olive oil
3 Tbsp natural almond butter
2 tsp garlic red Thai chili paste
1 tsp fresh grated ginger
1 Tbsp almond milk (or water)

Instructions

Place all the sauce ingredients in a blender and blend until smooth and creamy - or simply whisk ingredients together well. Taste and adjust if necessary.
If desired, lightly saute the zucchini and sweet potato noodles, bell pepper, and carrot with 1 Tbsp olive oil until slightly soft.
Place all veggies in a large bowl along with the cooked quinoa and green onion. Pour the dressing over the salad and toss until thoroughly combined.
Top with additional green onion and chopped almonds.
Enjoy!

xoxo,

Lauren