A super long time ago I use to have a spiralizer, the one you see everywhere that has the crank handle and is white. Well, I loved that thing and it was SO much fun to use but after about a month the handle broke off and I got really upset and threw it away. I know, I know – wasteful much?! I was pissed at myself for not trying to make it work. Since then I didn’t want to invest in a new one, but I saw a few others that looked interesting. I went ahead and ordered a handheld one that looked like it wasn’t going to work, but hey it totally did! It’s kind of hard to clean, especially if you’re accident prone like me – please don’t cut your fingers. I recommend it though, here’s the one I purchased.
I’m happy to finally be sharing this zoodle bowl with you all that I made on a whim because it sounded like it would be good – I was so wrong, it was absolutely fantastic! I kid you not, I actually made it and then after I demolished my bowl I made it again in a bigger batch just to shoot this recipe. It’s just that good. If I can admit to eating it 3 times in one day, just take my word for it and enjoy!
Korean BBQ Zoodle Stir-Fry Bowl
Prep
Cook
Total
Yield 2 -3 servings
Ingredients
- 2-3 large Raw Zucchini, spiral cut
- 2 cups Brussels Sprouts, halved
- 2 cups Broccoli, florets
- 1 1/2 cups Broccoli Slaw Mix, shredded broc. carrots & purple cabbage
- 6-8 White Button Mushrooms, quartered
- 1/2 cup Korean BBQ Sauce, (recipe coming soon!)
- 1/4 cup Onion, diced
- 1 tbsp Oil, coconut or olive oil recommended
- 2 Spring Onions, diced
- 2 cloves Garlic, minced
- Salt & Pepper, to taste
- 1/4 Avocado, thinly sliced to top
- Hot Sauce, to top
- Sesame Seeds, to top
Instructions
- Sautee onions and garlic for 1 minute in oil in a large skillet over a medium heat.
- Add in sprouts halved, flat side down to brown up for about 6 minutes.
- Add in your remaining vegetables (minus zoodles) and cook till tender, about 5 minutes.
- Once everything is cooked through, mix in your sauce and turn off the heat.
- Let sit while you assemble your bowl. Start with a base of raw zucchini spiral cut. I did about 1-2 per serving.
- Evenly divide your Korean bbq stir-fry and top with avocado slices, hot sauce and sesame seeds (optional).
- Serve warm, enjoy with a second serving!
Courses Lunch, Dinner
Cuisine Vegan, Gluten-Free
50
This looks great. I hope to make some tonight!
Thanks, I hope you enjoy it! <3
I love zoodles! I’ve never eaten a zoodle bowl like this one though. Thanks for the new idea/recipe!
Me too! I really love this combo, perfect for clearing out all the veggies leftover in the fridge <3
absolutely love this!!! looks so delicious 🙂
https://aspoonfulofnature.wordpress.com/
Thank you so much, I love your site! <3
This looks like a delicious veggie stir-fry! And I really like your zoodles, they’re very linguine-like. 🙂
Thanks so much! I’m in love with this combo, can’t wait to make it again very soon!
When will the BBQ sauce recipe coming?
As soon as I can get back in the kitchen, I just moved into a new home and I’m still renovating my kitchen.
Can’t wait to see your BBQ sauce recipe! Been looking for a good one
I do have a Southern BBQ Sauce recipe and I will have a recipe posted for a Korean style BBQ sauce, sometime this year!
My family and I love Korean food! I think this would taste magnificent with tofu or tempeh that’s been marinated Korean BBQ-style, but this dish already looks perfect!
That’s a wonderful idea to make it even more filling, thanks so much for your suggestion. I appreciate your kind feedback <3
We aren’t veggies but absolutely love this dish. Full of flavour and no meat needed. Will make it again, and again, and again!
I’m so pleased to hear you all enjoyed this recipe!