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
Yield 2 large servings
- 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
- 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