Method of Preparation
In a large skillet over medium heat, add the garlic and olive oil.
Add zucchini, sweet potato noodles and bell pepper. Toss. Cover and cook for about 8 minutes or until softened.
While the vegetables cook, add the sauce ingredients (almond butter, sesame oil, coconut aminos, water & red pepper flakes) together in a small sauce pan. Melt over medium/low heat, stirring to prevent sticking.
Pour the sauce over cooked vegetables and toss.
Fold in nuts, sliced avocado and scallions. Enjoy!