2 zucchini, spiralized into zoodles
1 avocado, diced (omitted but added 1/4 cup diced walnuts)
2 green onions, diced
½ cup grated carrots
1 bell pepper, diced
handful of fresh cilantro, chopped
handful of sprouts (radish, spicy, broccoli)
2 T hemp seeds
Miso Tahini Dressing
2 ½ T tahini
1 T white miso
1 T tamari or soy sauce (we used coconut aminos)
1 tsp honey
2 T grated ginger root
2-3 T filtered water
Freshly ground pepper
Using a spiralizer or vegetable peeler, spiralize your zucchini into long noodles. Allow the noodles to sit on a paper towel for 10 or so minutes, to get some moisture out. Set aside.
In a small jar or bowl combine tahini, miso paste, tamari, honey, and ginger. Whisk to combine thoroughly. Slowly add water to dressing until it’s reached your desired consistency. More water = thinner dressing, less water = thicker dressing. Finish off with freshly ground pepper to taste.
Divide zoodles between two bowls and top with avocado, carrots, bell pepper, cilantro, sprouts, and hemp seeds. Drizzle with miso tahini dressing and devour! Enjoy!