2 cups zucchini noodles ("zoodles")
2 cups blanched bean sprouts
1 cup cooked Quinoa
1/2 8 oz packet of tempeh, pieces thinly sliced
1/3 cup Pure Peppers Paste
1/3 cup soy sauce
1/3 cup peanut butter
2 tbsp maple syrup
1/2 lime, juiced
Pinch of sea salt
1. Combine zoodles, bean sprouts, quinoa and tempeh in a bowl.
2. Separately, whisk together sauce with Pure Peppers Paste, soy sauce, peanut butter, maple syrup, sea salt, and lime juice.
3. Combine sauce with vegetables and serve with crushed peanuts and cilantro.