Roasted Fennel and Noodle Bowl
Ingredients
Fennel
- 1 fennel bulb
- 1/2 tablespoon coconut or avocado oil
- 1 tablespoon sunflower butter or tahini
- 1/2 tablespoon apple cider vinegar
- Sea salt to taste
- Black pepper to taste
Noodles
- 1 tablespoon avocado oil
- 1 garlic clove, minced
- 3 cups fresh spinach
- 4 cups butternut squash noodles
- 1 cup kelp noodles (optional)
Almond turmeric coconut sauce
- 1 tablespoon olive oil
- 1 tablespoon coconut milk
- 1/4 cup sprouted almonds
- 1/2 lemon, juiced
- 1-2 teaspoons turmeric
- Sea salt to taste
- Red pepper or hot sauce to taste
Preparation
Slice the fennel bulb and toss with 1/2 tablespoon coconut or avocado oil, 1 tablespoon sunflower butter or tahini, and 1/2 tablespoon apple cider vinegar, then season with sea salt and black pepper.
Lay the fennel flat on a parchment paper-lined baking tray and roast at 375 degrees for 15-20 minutes or until tender and lightly browned.
In a skillet or saucepan, add 1 tablespoon avocado oil over medium heat.
Add 1 minced garlic clove and toss for 1 minute.
Add 3 cups fresh spinach, 4 cups butternut squash noodles, and 1 cup kelp noodles if using, then toss for 4-5 minutes until al dente.
Meanwhile, in a food processor, blend 1 tablespoon olive oil, 1 tablespoon coconut milk, 1/4 cup sprouted almonds, juice of 1/2 lemon, 1-2 teaspoons turmeric, sea salt to taste, and red pepper or hot sauce to taste to make the sauce.
Combine all components and top with greens.
