RAW CRUNCH BOWL

SERVES 4 PORTIONS

FOR THE CREAMY PEPPER SAUCE
  • 1/2 cup (73 g) raw almonds, soaked in warm water for 2 hours, drained, and peeled
  • 2 cups (300 g) chopped red bell pepper
  • 1/4 cup (60 ml) water
  • 1 tbsp. (15 ml) apple cider vinegar
  • 1 clove of garlic, peeled
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper

    FOR THE ALMOND TOPPING
  • 1/2 cup (73 g) raw almonds, soaked in warm water for 2 hours and peeled
  • 1/4 tsp. salt
  • Pinch of freshly ground black pepper

    FOR THE VEGGIE NOODLES
  • 1/2 lb. (225 g) zucchini, sliced on a spiralizer
  • 1/2 lb. (225 g) yellow squash, sliced on a spiralizer
  • 1/4 lb. (115 g) rainbow carrots, sliced on a spiralizer
  • Fresh basil leaves, for garnish
  • NUTRITIONAL VALUES

    Calories: 190kcal
    Fat: 12.3g (1g S.Fat)
    Carbs: 16.7g
    Protein: 7.4g
    Sugar: 7.7g
    Sodium: 734mg

    METHOD

    TO MAKE THE CREAMY PEPPER SAUCE
    Place all the ingredients in a blender and puree until very smooth. Place aside.


    TO MAKE THE ALMOND TOPPING
    Chop the almonds and toss them in a small bowl with the salt and pepper.


    FOR THE VEGGIE NOODLES
    Toss the various vegetable noodles together in a large mixing bowl, then divide them among four large bowls. Drizzle the creamy pepper sauce over each bowl, top with the almond topping, and garnish with a couple of basil leaves before serving.
    RECIPE NOTES

    Here's a better way to peel almonds: Squeeze them between your thumb and index finger at the round end of the nut once they've been soaked and drained. The almond will easily emerge from the skin via the pointy end.
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    SUMMER PICNIC BOWL