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!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Here I am! Eccomi qui!

Florence, Italy


COPYRIGHT © 2019 BY CRYSTAL LYNN BELL ALL RIGHTS RESERVED. Excerpts may be used, with FULL CREDIT given to my website and me as writer. Unauthorized use of Full Article copy or duplication of any material on this website without express and written permission from its author and owner is strictly prohibited. Thank you.