Broccoli stalk and zucchini “noodles” are spiced up with kimchi. A honey tamari almond garnish lends crunch and protein.
For the Tangle (Noodles)
zucchini (6-8 oz), spiral sliced
bunch broccoli stalks (2-3 stalks, 8 oz), peeled and spiral sliced (reserve florets for another use)
cup cabbage kimchi, finely chopped
Tbsp avocado oil
Tbsp apple cider vinegar
tsp raw honey
For the Almonds
Scant ½ cup raw whole almonds
tsp chili flakes, plus more to serve
Preheat oven to 350ºF. Line a large-rimmed baking sheet with parchment paper. Add all almond ingredients to baking sheet and toss to combine. Bake for 6–9 minutes, until browned and caramelized. Cool completely. Roughly chop almonds and set aside.
In a large bowl, toss spiralized broccoli stalks and zucchini with kimchi. In a small bowl, combine oil, vinegar, tamari, and honey; add to vegetables and toss to combine.
To serve, divide tangle (noodles) between bowls and garnish with chopped almonds. Serve immediately.