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Sesame Almond Butter Zucchini Noodle Bowls

(The Best Years in Life) Sesame Almond Butter Zucchini Noodle Bowls are a veggie-based spin on peanut noodles. For best results, make uper quick, fresh, and satisfying “Zoodles”, or zucchini noodles, on a spiralizer. They are an extremely popular noodle and you can make all kinds of tasty meals, incuding sauteeing them and pairing them with tomato and meat sauce, and sausage and peppers, but this gluten-free dish takes the cake.

These zucchini noodle bowls are raw zucchini noodles tossed in a rich and savory almond butter sauce then sprinkled with TONS of chopped peanuts (or almonds,) and cilantro then swirled thick onto a fork. To make the noodles, start with a vegetable slicer like the Paderno slicer which you can find at William and Sonoma, though of order from Amazon.


1/2 cup smooth almond butter
3 Tablespoons low-sodium gluten-free Tamari or organic soy sauce made with fermented soy or another healthy soy sauce substitute*
1 Tablespoon raw organic honey
1 teaspoon toasted sesame oil
1 Tablespoon lime juice
1 Tablespoon water
Himalayan pink salt and pepper
1/4 cup slivered almonds or peanuts (plus more for garnish)
3 small zucchini, spiralized
3/4 cup chopped scallions, green and white parts
2 teaspoons white sesame seeds
chopped fresh cilantro, for garnish

*Non-fermented soy is decidedly unhealthy. In additions, the large majority of soy is made with genetically modified (GM) soy. To be sure, you can healthier, tasty soy sauce substitutes with one of the recipes found here:

Healthy Soy Sauce Substitutes

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

To find out more or to order, click the above image or click HERE.


1. To make the zucchini noodles, Slice the top off 3 small zucchini.

2. Fit the zucchini between the handle and blade, then crank. Like magic, the zucchini is transformed into thin, delicate noodles.

3 Add the zoodles to a large bowl with 3/4 cup chopped scallions (green onions,) which sounds like a lot, but they bring a fantastic punch to the dish, and 1/4 cup chopped peanuts (Ali calls for almonds in her original recipe.)

4. Combine almond butter, gluten-free tamari or soy sauce substitute, honey, sesame oil, lime juice, water, salt and pepper into a food processor then pulse until creamy. Transfer to a small bowl. (Since my almond butter was new and still soft I whisked directly into a bowl.)

5. Rinse the food processor and wipe dry. Add the almonds or peanuts and pulse until chunky ground, taking care not to grind into a powder. Alternatively you could chop by hand.

6. Place the zucchini noodles into a medium bowl with the scallions. Add the almond butter sauce and the ground almonds or peanuts, and toss to combine thoroughly. Top with sesame seeds, extra chopped peanuts, and chopped cilantro then serve immediately.

7. Last step is to toss the sauce with the zoodles until evenly coated then serve with lots of extra chopped peanuts and cilantro, and delicate sesame seeds. Grab a fork and dive in!


*Pick thin zucchini vs fat zucchini, which contain more water and will cause your dish to be watery (unless you let them drain which is a whole other blog post!) and to pick straight vegetables vs crooked ones which will cause your noodles to break into half moons instead of coming out in long, even ribbons.

*The sauce might seem a bit thick but the zucchini will release water, helping it to thin out and evenly coat each noodle.

*The original recipe calls for two spiralized kohlrabi instead of zucchini. You could also use cucumbers.

Serves 3

Original recipe and image source from:

To return to our list of Healthy Recipes, click HERE.
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