Alkalizing Tahini Noodle Bowl

This recipe comes from chef Crystal Bonnet at

A vibrant zucchini noodle salad with beets, carrots, broccoli and avocado served with a lemon tahini dressing. Simple, healthy, plant based cuisine at its finest.


  • 1 Yellow zucchini, spiralized
  • 4 Leaves of romaine, chopped
  • 1 Beet, shredded
  • 1 Carrot, shredded
  • 4 Broccolinni, chopped
  • 2 Green onion, chopped
  • 1/2 Avocado, sliced
  • 1 Teaspoon black sesame seeds
  • 1 Tablespoon organic tahini
  • 2 Tablespoons lemon juice
  • 1 Teaspoon coconut aminos
  • 1 Teaspoon agave (or any other liquid sweetener)
  • dash of salt


  1. Prepare vegetables as instructed, place in a bowl and set aside.
  2. Place all dressing ingredients in a small bowl and whisk until smooth.
  3. Pour tahini dressing over your beautiful veggies, garnish with sesame seeds and enjoy!

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