Ginger Lime Peanut Zoodles
Super yummy way to eat tons of vegetables!
Ingredients
- 4 small zucchini
- 2 large carrots
- 1/2 lb broccoli (or asparagus)
- 1 cup shelled edamame (see notes for using tofu instead)
- 1/2 cup chopped cilantro
- 2 green onions, sliced
Sauce
- 3/4 cup water
- 4 medjool dates (or 8 small dates)
- 1/4 cup peanut butter
- 3 TBSP hemp seeds
- 1 inch fresh ginger root (no need to peel)
- 1 small clove garlic
- 2 limes, juiced (2-3 TBSP)
- 1 tsp red curry paste (more to taste)
- 1 TBSP soy sauce
Instructions
- First spiralize the zucchini and carrots. If you don't have a spiralizer, you can buy it already spiralized in either the produce section or the frozen vegetable section. You can also use a vegetable peeler to create ribbons. Chop the broccoli into small florets.
- Blend water and dates until smooth. Add the remaining sauce ingredients and blend well.
- Pour the sauce into a large skillet (preferably one with a lid). Add the zucchini, broccoli, and carrots. Heat on medium-high heat and cover and stir occasionally until zucchini starts to soften and produce liquid and broccoli is crisp-tender.
- Stir in the edamame (or tofu), cilantro, and green onions. Add a pinch of red pepper flakes if you want a little heat. Taste and add salt and pepper, lime juice, or more curry paste, as desired.
To use tofu
- To make tofu, cube a block of extra firm tofu. Toss with 1 TBSP soy sauce and 2 TBSP nutritional yeast. Cook in an air fryer at 370 for 15 minutes, or in the oven at 400 for 20 minutes, until golden brown.
Notes
If you don't have curry paste, you can use 1 tsp curry powder instead. The flavor is not quite as profound as curry paste. It can also be omitted if you don't like curry.
Add more peanut butter if you'd like more peanut butter flavor. This is a lower-fat sauce that doesn't use much, and has a subtle peanut taste.
