Kelp noodles + protein-packed almond butter tahini sauce = magic. Paleo-friendly, could be made vegan, and all the other good/important stuff. Next time I’m going to make a double batch of sauce and save it for future quinoa bowls and other deliciousness (fyi you might just want to start by making a double batch. You will love it).
You can use whatever veggies you have on hand and/or whatever your heart desires for this recipe. I used a combo of rainbow carrots, shishiso peppers, green onions and peas. Adjust the veggies to your heart’s content but don’t skip the green onions and avocado toppings. These are game changers. As for the noodles – you could sub black bean noodles if you’re having trouble finding kelp noodles (Whole Foods and co-ops should have them, also Amazon). Either option is one million times clean kitch approved. <3
What you’ll need:
Base, Veggies, Toppings:
- 1 bag kelp noodles, rinsed and cut to desired length
- Veggies of choice – I used sliced rainbow carrots, shishiso peppers, chopped green onion, and peas
- 1 bunch green onions, finely chopped for topping
- 1/2 avocado, chopped for topping
For the sauce:
- 1 tbsp Bragg’s liquid aminos
- 2 tbsp tahini
- 2 tbsp almond butter
- 1 tbsp grapeseed or sesame oil
- 1/2 tbsp fresh squeezed lime juice
- 1/2 tbsp Tera’s plain unsweetened whey protein powder (rBGH free <3)
- Cayenne to taste
- 2 – 4 tbsp warm water, amount depends on desired consistency
- Lime wedges
How you do it:
- Prepare kelp noodles based on bag directions (rinse, soak, cut to desired length).
- Whip up the sauce. Combine liquid aminos, tahini, almond butter, grapeseed oil, lime juice, plain unsweetened whey protein, cayenne, and 2 tbsp warm water in a medium sized bowl. You can just use a fork to mix everything together.
- Taste and check consistency. You will likely need to add 2 more tablespoons (or more) of warm water to thin it out. Stir to combine and set aside.
- Sautee veggies
- Prep your green onions, avocado, and lime wedge if they haven’t already been chopped. These will be your delicious toppings.
- Add your desired serving of kelp noodles to a medium-sized bowl and toss with your desired amount sauce until noodles are well coated. I would suggest about half of the bag of kelp noodles and 3 – 5 tbsp sauce. The noodles won’t taste like anything without the sauce. Once combined, add the sauteed veggies and toss again.
- Serve in a bowl and top with green onions, avocado, and a lime wedge.