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Confetti Vegetables with Spicy Almond Sauce

Confetti Vegetables with Spicy Almond Sauce - You know you need to eat your veggies, but sometimes it can be hard to get excited by them. One taste of this spicy almond sauce will have you looking forward to filling your plate!
Course Side Dish, Vegetable
Cuisine Healthy
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 132kcal
Author Wendy Polisi


  • 1/2 tablespoon coconut oil
  • 8 ounces broccoli cut into florets
  • 2 teaspoons fresh ginger grated
  • 6 cloves garlic minced
  • 3 carrots peeled and julienned
  • 2 zucchini peeled and julienned
  • 1/4 pound sugar snap peas cut into strips
  • 2 scallions sliced
  • 2 tablespoons cilantro chopped
  • For the Sauce
  • 1/4 cup almond butter
  • 1/2 tablespoon fresh ginger minced
  • 1 tablespoon organic chickpea miso
  • 2 cloves garlic minced
  • 1 teaspoon chili powder
  • 2 teaspoons ground coriander
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup unsweetened almond milk


  • Make the sauce by combining almond butter, ginger, miso, garlic, chili powder, coriander, cayenne pepper and almond milk in a blender. Process until smooth.
  • Heat the oil in a large skillet. Add broccoli and cook for 3 to 4 minutes. Add ginger and garlic and cook for about 30 seconds. Add carrots, zucchini, sugar snap peas and half of the sauce. Cook until tender, about 5 minutes. Top with scallions and cilantro and additional sauce if desired.


This recipes is vegan friendly.


Serving: 1g | Calories: 132kcal | Carbohydrates: 13g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 87mg | Potassium: 532mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5850IU | Vitamin C: 60.7mg | Calcium: 130mg | Iron: 1.5mg