• 2 large zucchini, spiralized
  • ¼ cup shredded carrots
  • ¼ cup chopped sugar snap peas (about 15 pea pods, chopped)
  • 1 radish, chopped into matchsticks
  • ½ cup cooked quinoa
  • ½ large red bell pepper, cut into matchsticks
  • 1 avocado, seed and skin removed, sliced thin
  • ¼ cup sunflower seeds or peanuts
  1. Spiralize the zucchini and chop the veggies.
  2. Divide the veggies between 2-4 bowls depending on your own personal preference (this made 3 in my family)
  3. Add quinoa and sunflower seeds to veggie bowl.
  4. Mix the Asian Peanut Sauce and pour over the veggies and quinoa mixture.
  5. Feel free to add your favorite protein of choice.
  6. Stir and enjoy!
Asian Peanut Sauce
  • 7 tbs. peanut flour
  • 2 tbs. reduced sodium tamari or soy sauce
  • 2 tbs. rice wine vinegar
  • 6 tbs. water
  • 1 tbs. ground ginger (I buy a jar of ginger that I keep in the fridge)
  • 1-2 tbs. sriracha (optional)


Asian Peanut Sauce
  1. Combine all ingredients into a small bowl. Whisk with a spoon or a fork until all clumps from the peanut flour are removed and sauce is smooth. Add sriracha to taste or leave out completely.

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