Let’s just call this a seasonal transitional dish. It’s like wearing shorts with a chunky sweater because you’re not quite sure if you are warm or cold, and most days you’re a little bit of both. This tahini sauce is rich and creamy… while the cold zucchini noodles are on the lighter side.
I got the idea from this pin that caught my eye… which led me to the blog Earthsprout, a beautiful raw food blog with some amazing recipes. To be honest, I wasn’t sure Jack was going to be into this one. Don’t get me wrong, he’s not a finicky eater, and he loves the food I cook… I just thought maybe I had gone over the top this time. This is a lot of veggies for one bowl, after all (there’s kale in here too)… but he really loved it. If you don’t have a vegetable spiralizer or a julienne peeler (or zucchinis for that matter), feel free to sub in rice noodles or whatever kind of pasta you like. I had a bit of leftover sauce which was especially delicious on the avocado sandwiches that I ate for lunch the rest of the week.
