Zoodle Bowl
Serves 215 mins prep15 mins cook
A delicious zoodle bowl topped with sautéed eggplant, red peppers, kabocha squash, mushrooms, and ground turkey, cooked in coconut oil and seasoned with cumin, basil, Himalayan salt, pepper, and coconut aminos. Finished with turmeric roasted cauliflower, avocado, and a tahini drizzle.
0 servings
What you need
Instructions
1: Sauté eggplant, red peppers, kabocha squash, mushrooms, and ground turkey in coconut oil. 2: Season with cumin, basil, Himalayan salt, pepper, and coconut aminos. 3: Toss zoodles with the sautéed mixture. 4: Add turmeric roasted cauliflower. 5: Top with avocado and a tahini drizzle.View original recipe