Creamy tahini avocado ramen
Author: 
Recipe type: dinner
Cuisine: plantbased
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 3 cloves of garlic, finely chopped
  • 1 small onion, finely chopped
  • 1 eggplant, cut into small cubes
  • 80g baby spinach
  • 80g frozen Edamame
  • 100g Brussles sprouts, cut into quarters
  • 1 avocado/ 2 baby avocados
  • 1tbs tahini
  • 60ml water
  • 2tsp zatar by just spices**
  • 120g buckwheat ramen*
  • water
  • salt
Instructions
  1. Heat up some olive oil in a pan and fry your chopped garlic and onion over medium heat until the onion has gone transluscent.
  2. Add the quartered Brussles sprouts and the eggplant cubes and fry them over medium heat until the eggplant has softened, this will take approximately 10 minutes. Menawhile bring the water for the buckwheat ramen to a boil.
  3. When your water has come to a boil add the buckwheat ramen and some salt and cook until they’re ready, drain them and put aside for later.
  4. By now your eggplant should have softened. Add in the edamame and the spinach and let the spinach wilt and the edamame heat through.
  5. While your veggies are cooking add half of the avocado or one of the mini avocados, 60ml of water, ½ teaspoon of salt and the tahini into a blender and blend until smooth and creamy.
  6. When all of your veggies are cooked through, add the avocado sauce, the buckwheat ramen and the zatar spice to your veggies and mix until well combined.
  7. Serve your amazing noodles topped with the other half of the avocado/ ½ of one of the mini avocados and a drizzle of tahini.
Recipe by at https://fannythefoodie.com/2016/03/08/2417/