Almond Butter Sauce with Veggies
Servings: 1
This silky almond butter sauce whisks together coconut milk, tamari, ginger, garlic and a splash of sweet chili sauce, then coats broccoli, carrots, bell pepper and zucchini noodles. Toss right before serving so the zoodles stay snappy.
Ingredients
- 2 tablespoon coconut milk
- 2 tablespoon almond butter
- 1 tablespoon tamari
- 1 teaspoon pure maple syrup
- 1 teaspoon ginger root finely grated
- 1 teaspoon sweet chili sauce
- 1 garlic clove finely minced
Sauce Mix Ins
- 1 tablespoon avocado oil
- 2 tablespoon green onions sliced diagonally into ½” pieces
- ½ cup broccoli cut into small florets
- ¼ cup red bell pepper sliced
- ½ cup carrot thinly sliced
Serving
- 1 zucchini spiralized
- red pepper flakes for sprinkling
- sesame seeds for sprinkling
Instructions
- Whisk together the coconut milk, almond butter, tamari, maple syrup, ginger, sweet chili sauce and garlic in a medium bowl. Set aside.
- Heat the avocado oil in a large pan. Add the green onions and cook for 1 to 2 minutes. Add the broccoli, carrot and bell pepper and cook, lowering the heat if needed, until the vegetables are bright in color and just barely tender.
- Pour the sauce over the vegetables and toss gently to coat. Simmer until the sauce thickens.
- Remove from the heat and serve immediately over the spiralized zucchini. Garnish with red pepper flakes and sesame seeds, if desired.
Notes
- Texture Tip: If the sauce gets too thick as it simmers, add a splash of coconut milk or water.
- Ingredient Swaps: Peanut or sunflower seed butter works in place of almond butter, and coconut aminos can replace the tamari for a soy-free version.
- Protein Boost: Add cubed baked tofu or shelled edamame with the vegetables. See more plant-based protein ideas.
- Storing: Keep the sauced vegetables and the zucchini noodles in separate airtight containers in the fridge for up to 3 days; the zucchini releases liquid that thins the sauce. Reheat the vegetables gently with a splash of coconut milk or water.
Nutrition
Serving: 2cups, Calories: 501kcal, Carbohydrates: 42g, Protein: 12g, Fat: 35g, Saturated Fat: 5g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 20g, Sodium: 112mg, Potassium: 1359mg, Fiber: 10g, Sugar: 25g, Vitamin A: 12668IU, Vitamin C: 132mg, Calcium: 221mg, Iron: 3mg
