Raw Squash Noodle Bowl Recipe

Makes 2 servings

Main ingredients

2 medium yellow squash spiralized

2 medium carrots spiralized or 1 cup shredded carrots

½ red bell pepper thinly sliced

2 green onions finely sliced

2 cups kale finely chopped

4 cups spinach rough chopped

Sauce ingredients

1 tbsp raw tahini butter

1 green onion roughly chopped

1 medjool date pitted

2 tbsp coconut aminos (soy free) or Braggs liquid aminos (contains soy)

3 tbsp lemon juice-fresh squeezed

2 tbsp water as needed for blending

1 stalk of celery rough chopped

Garnish

½ tsp black sesame seeds

½ tsp white sesame seeds

¼ cup finely chopped cilantro or parsley

Black pepper to taste

Make the sauce by tossing all of the specified ingredients into the blender and blend until smooth. Set aside. Spiralize the squash and carrots and place them in a large bowl. Pour the sauce over the squash and carrot noodles. Add the finely chopped kale to the noodles and sauce, toss, and set aside to marinate. Chop the remaining main ingredients and add them to the marinating noodle mixture and toss until fully incorporated. Add 2 cups of spinach to each of the two bowls. Equally divide the noodle mixture and add to each bowl. Garnish with parsley or cilantro, sesame seeds, and black pepper. You can also top it with chopped raw almonds or cashews for a crunchy addition. Enjoy!