Free of gluten, dairy, soy, sugar. Vegetarian, Vegan, Paleo.
- 1 Tbsp. avocado oil divided
- 1 large red bell pepper thinly sliced
- 1 large green bell pepper thinly sliced
- 1 large white onion thinly sliced
- Sea salt to taste
- 1 small jalapeno thinly sliced
- freshly ground black pepper to taste
- 4 large carrots spiralized
- 4 large nori sheets
- 1 medium tomato diced
- 1/4 cup finely diced red onion
- 1 Tbsp. finely chopped fresh cilantro
- 1 cup So Delicious Coconut Milk Yogurt Alternative
- 1/2 tsp. curry powder plus more to taste
- Sea salt to taste
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In a large skillet, use 1/2 Tbsp. avocado oil to saute the bell peppers, white onion and jalapeno with sea salt and pepper until tender, about 5-7 minutes. Remove from heat and transfer the tender vegetables to a bowl. Use the same skillet to saute the spiralized carrots with the remainder of the avocado oil, sea salt and pepper. Saute until tender, about 5-7 minutes or until the carrots are soft.
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Meanwhile, combine the So Delicious Coconut Milk Yogurt Alternative with curry powder and sea salt, to taste in a medium bowl.
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Then, combine the tomato, red onion, cilantro, sea salt and pepper to make a simple salsa.
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Remove the carrots from the heat and set aside.
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Lay the nori sheets on a flat surface. Top with the carrots, then the pepper mixture, then the salsa. Drizzle with the coconut milk yogurt sauce and serve immediately. These can be eaten with your hands if you roll the nori sheets like a burrito lengthwise or served with a fork and knife, if desired.