Adapted Recipe & Photo from Rachel Mansfield
1 clove garlic, minced
1 tbsp avocado oil
2 cups organic zucchini noodles (I bought these already spiralized)
2 cups butternut squash noodles (I bought these already spiralized)
1 large organic red pepper, chopped
2 tbsp cashews
2 tbsp pine nuts
1 avocado, sliced
3 tablespoons organic green onion, chopped
1–2 cups baby arugula
Almond Butter Sauce:
1/2 cup creamy almond butter (the oilier the better)
3 tablespoons sesame oil
1/4 cup coconut aminos
3 tablespoons water
In a large skillet over medium heat, heat the garlic + oil.
Place the zucchini, butternut squash, and red pepper into the pan. Stir. Cover skillet and cook for 5-8 minutes.
While the veggie noodles cook, stir together the almond butter sauce ingredients in a small sauce pan and melt over medium/low heat, stirring occasionally for a minute or until fully combined.
Pour the sauce overtop the veggie "noodles" in the skillet. Mix until well combined.
Place baby arugula on a serving dish, and top with the creamy "noodle" veggie mixture, nuts, avocado, and green onions. YUM!