For the Ginger Tahini Sauce, add all ingredients to a small bowl. Whisk until well combined and creamy. Adjust seasonings to taste.
For the jammy eggs, place a sauce pot of water over medium-high heat. Bring to a boil, then carefully lower eggs into the water. Cook for 6 1/2 minutes, remove and place into an ice bath. Allow to cool for about 2 minutes, until only slightly warm. Peel, and set aside.
Add avocado oil, mushrooms, salt and pepper to a sauce pan over medium heat. Sauté until soft, about 4-5 minutes. Remove, and allow to cool completely.
To a large bowl, add zucchini noodles, mushrooms cucumber, red onion, basil and Ginger Tahini Sauce to taste (the recipe will likely make a little extra). Mix well to coat.
Divide into two bowls, and top with beets, cashews, jammy eggs (cut in half) and more basil.
Enjoy!
Ingredients
Directions
For the Ginger Tahini Sauce, add all ingredients to a small bowl. Whisk until well combined and creamy. Adjust seasonings to taste.
For the jammy eggs, place a sauce pot of water over medium-high heat. Bring to a boil, then carefully lower eggs into the water. Cook for 6 1/2 minutes, remove and place into an ice bath. Allow to cool for about 2 minutes, until only slightly warm. Peel, and set aside.
Add avocado oil, mushrooms, salt and pepper to a sauce pan over medium heat. Sauté until soft, about 4-5 minutes. Remove, and allow to cool completely.
To a large bowl, add zucchini noodles, mushrooms cucumber, red onion, basil and Ginger Tahini Sauce to taste (the recipe will likely make a little extra). Mix well to coat.
Divide into two bowls, and top with beets, cashews, jammy eggs (cut in half) and more basil.
Enjoy!
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