Sautéed Brussels Sprouts with Zoodles & Spinach

This recipe was inspired and adapted from JS health 
Original recipe: Sautéed Brussels Sprouts with Lentils


Serves: 2 (As a side dish to some plant based protein; lentils, quinoa, tempeh or tofu) or 1 as a lighter dinner :) 
 
Ingredients:

• 12-15 Brussels sprouts, thinly shaved
• 1-2 medium zucchinis, spiralised ***
• 2 cups baby spinach, shredded  
• 1 tbsp coconut oil
• 1 tbsp curry powder
• 1/2 tsp cumin
• Squeeze of lemon juice
• Salt and Pepper
• 1/4 cup sprouted or lightly toasted pepitas 

Cumin-Tahini Dressing

• 2 tbsp tahini
• 1 tsp lemon juice
• 1/2 tsp maple syrup (optional)
• 1/2 tsp cumin spice
• 1 tbsp Nutritional yeast
• 1/4 cup filtered warm water

Method:

1. Heat coconut oil in a large non-stick frying pan.
2. Add shaved brussels sprouts to pan and sauté for 3-5 minutes, until golden and cooked through.
3. Zoodles, curry powder and cumin to the pan and continue to sauté for a further 2-3 minutes, until zoodles are warmed through and spices have been mixed.
4. Season with salt and pepper.
5. Meanwhile, make cumin-tahini dressing by adding all ingredients into a small bowl and whisking until smooth.
6. Lastly, add in the shredded baby spinach + sauté until spinach is just wilted. Take off heat.
7. Add to a plate and sprinkle with some more nutritional yeast + top with pepitas.
   
8. Drizzle over dressing to serve.