Zoodle salad with tahini dressing

Name: Zoodle salad with tahini dressing
Prep time: 1200 s
Total time: 1200 s
Yield: 4 Servings
Ingredients: 1 tbsp tahini; 2 sweet potatoes; 2 carrots; 1 beetroot; 1 zucchini; ¼ tsp salt; ¼ tsp sugar; 2 tbsp olive oil; 1½ tbsp agave nectar; 1 lime (zest and juice); 100 g hazelnuts; 4 tbsp sesame seeds; salt; pepper; parsley for serving

Based on 6 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-4+

1 tbsp	tahini
2	sweet potatoes
2	carrots
1	beetroot
1	zucchini
¼ tsp	salt
¼ tsp	sugar
2 tbsp	olive oil
1½ tbsp	agave nectar
1	lime (zest and juice)
100 g	hazelnuts
4 tbsp	sesame seeds
	salt
	pepper
	parsley for serving

Metric

Imperial

How-To Videos

Utensils

large bowl
rubber spatula
spiralizer
fine grater
citrus press
whisk
small bowl
frying pan
cutting board
knife

Nutrition per serving

Cal
526

Protein
11g

Fat
30g

Carb
53g

Step 1/4

Using a vegetable spiralizer, cut sweet potatoes, carrots, beetroot, and zucchini into spaghetti-like noodles. Add to a large bowl and season with salt and sugar. Let sit for approx. 5 min.

2 sweet potatoes
2 carrots
1 beetroot
1 zucchini
¼ tsp salt
¼ tsp sugar

large bowl
rubber spatula
spiralizer

Using a vegetable spiralizer, cut sweet potatoes, carrots, beetroot, and zucchini into spaghetti-like noodles. Add to a large bowl and season with salt and sugar. Let sit for approx. 5 min.

Step 2/4

Add olive oil, agave nectar, lime juice, tahini, and lime zest to a small bowl and season with salt and pepper to taste. Whisk to combine.

2 tbsp olive oil
1½ tbsp agave nectar
1 lime
1 tbsp tahini
salt
pepper

fine grater
citrus press
whisk
small bowl

Add olive oil, agave nectar, lime juice, tahini, and lime zest to a small bowl and season with salt and pepper to taste. Whisk to combine.

Step 3/4

Roughly chop hazelnuts. Add them to a frying pan with sesame seeds and toast over medium-high heat until fragrant and lightly browned. Remove from heat and let cool.

100 g hazelnuts
4 tbsp sesame seeds

frying pan
cutting board
knife

Roughly chop hazelnuts. Add them to a frying pan with sesame seeds and toast over medium-high heat until fragrant and lightly browned. Remove from heat and let cool.