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Almond Butter and Veggie Zoodles

Almond Butter Zoodles-6

When we were testing the recipes for Thrive: A 7-Day Reset, one of our recipe testers said this was better than any Asian restaurant—a compliment we don’t take lightly. The sauce is absolutely IRRESISTIBLE. It’s full of bright colors and flavors for a satisfying veggie meal. Try it and let us know what you think in the comments below!

Almond Butter Zoodles


Almond Butter and Veggie Zoodles

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 1 1x
  • Category: Main Course



  • 1 tablespoon avocado oil or melted coconut oil
  • 2 tablespoons green onions (sliced diagonally into ½” pieces)
  • ½ cup broccoli (cut into small florets)
  • ¼ cup red bell pepper (sliced)
  • ½ cup carrots (thinly sliced)
  • 1 medium zucchini (spiralized)
  • Red pepper flakes (for sprinkling)
  • OPTIONAL: Sesame seeds (for sprinkling)


  • 2 tablespoons canned full-fat coconut milk
  • 2 tablespoons almond butter
  • 1 tablespoon tamari
  • 1 teaspoon maple syrup
  • 1 teaspoon fresh ginger (finely grated)
  • 1 teaspoon chili paste (such as sambal oelek (or pinch red pepper flakes))
  • 1 clove garlic (finely minced)


  1. Whisk sauce ingredients together in a medium bowl and set aside.
  2. Heat oil in large pan. Add the green onions and sauté for 1-2 minutes, then add broccoli, carrots, and red bell pepper. Lower heat, if needed. Cook until vegetables are bright in color, and just barely tender.
  3. Toss gently to coat the veggies with the sauce. Let simmer to thicken the sauce.
  4. Remove from heat and serve immediately on top of the zoodles. Garnish with red pepper flakes and sesame seeds, if desired.


Note: The sauce and veggies can be made ahead, and the zucchini can be spiralized ahead. But don’t combine with the “zoodles” until right before serving.

Otherwise, the liquid from the zucchini will seep out and make the sauce watery.

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  1. Angela

    July 5th, 2017 at 10:55 am

    I like the tip about not adding zoodles until very end .i always end up with a soup broth! My question is do you not heat up the zoodles at all? My process has been to season with salt and pepper – toss with olive oil and sautée a few mins.

  2. SGS Rawkstar Amanda

    July 5th, 2017 at 8:28 pm

    Hi Angela,

    In this recipe we leave them raw. But you can definitely season and sautee the zoodles before enjoying if that’s your preference!

  3. Judy

    July 5th, 2017 at 12:19 pm

    What if you can’t tolerate coconut in any form?

  4. SGS Rawkstar Amanda

    July 5th, 2017 at 10:22 pm

    Hi Judy,

    Coconut not your friend? Don’t worry, swap in water or almond milk. The consistency will be a little thinner, but it will still be yummy!

  5. Genevieve

    July 20th, 2017 at 12:02 am

    One of my favorite recipes EVER. I prefer to not heat/thicken the sauce and use it on almost any sauteed veggies. Adore!

  6. SGS Rawkstar Amanda

    March 2nd, 2018 at 9:48 am

    Hi Genevieve,

    Mine too! I make this recipe any chance I get!

  7. andrea

    March 1st, 2018 at 3:04 pm

    Can I use soy sauce instead of tamari?

  8. SGS Rawkstar Amanda

    March 2nd, 2018 at 9:47 am

    Hi Andrea,

    Totally. They’re interchangeable in all of our recipes!

  9. DeAnna Keenum

    February 1st, 2019 at 1:46 pm

    This was soooo good!! I added a little water to my mixture because it was thicker than I would like but this is definitely something I would like to keep in my menu from now on!

  10. SGS Rawkstar Carissa

    February 1st, 2019 at 4:05 pm

    Hey Deanna,

    I am so glad that you loved this recipe and that it is being adding to your regular menu. Yay!!!

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