Veggie Noodles with Sunflower Butter Dressing

To create your low-calorie and nutrient-dense veggie noodles, all you need is a spiralizer or vegetable peeler.

The dressing recipe is easy to make and you can always alter depending on your taste. 

Refrigerate your leftover dressing in a mason jar and it will last a week!

 

Ingredients:

For the Veggie Noodles:

2 Cups Cooked Veggie Noodles (we used butternut squash, zucchini and onions)

For the Sunflower Butter Dressing:

1 cup sunflower seed butter

1 cup coconut milk

1 tbsp GF soy sauce or coconut aminos

2 cloves garlic

1/4 tsp salt

1 tsp crushed red pepper

1 tsp rice vinegar

Directions:

1. To make sauce: In a food processor, add sunflower seed butter and coconut milk.
2. Add crushed red pepper flakes.
3. Add garlic, soy sauce, vinegar and salt to taste.
4. Pulse until smooth.
5. Using a julienne peeler or spiralizer, cut the butternut squash, zucchini and onions. Place in a plate or a bowl.
6. Pour over the sauce and mix well. Add the desired amount of dressing to your noodles – we used 2 large tablespoons.
7. Serve, and enjoy!