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1 zucchini, spiralized

1 carrot, spiralized

50g Shiitake mushrooms

1 squash, sliced

50g green tea soba noodles, cooked as per packet instructions

1/4 cup coriander leaves

Mixed sprouts

2 handfuls baby spinach leaves

1/4 cup kimchi or sauerkraut

Sprinkle of sesame seeds and 1/2 and avocado to top

Pickled ginger to serve


Heat a large non-stick pan over a medium heat and drizzle with olive oil. Add the mushrooms to the pan and sauté for 3-4 minutes until softened and golden. Remove from the pan and season with salt and pepper. Place the squash in the heated non stick pan and grill for 3-4 minutes until lightly golden. Remove from the pan. Place a large handful of baby spinach in each bowl to create a base. Divide the rest of the ingredients between the two bowls, keeping each ingredient separate so that all of them can be seen and a beautiful contrast of colours can be seen. Top each bowl with a sprinkle of sesame seeds and fresh slices of avocado. Enjoy with pickled ginger.


Mains, Sides & Salads, Snacks

dairyfree, entertaining, ginger, glutenfree, greens, healthyfamily, japanese, mushrooms, nourishbowl, nutrition, plantbased, protein, recipes, seasonal, sesame, sprouts, sugarfree, summerrecipes, wholefoods
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