Been sitting on this wasabi-avocado dip recipe for quite some time trying to figure out how to incorporate it into something bigger. Enter poke flatbread!
Sources: Previous poke bowl recipe | Sweet Peas & Saffron
Serves: 4 small pizzas | Time: ~25 min + chill time
24 frozen peach slices
6 tbsp coconut aminos
4 tbsp sesame seed oil
2 tbsp sesame seeds
8 green onions, chopped
1/2 tsp agave syrup
1 tsp rice vinegar
1 can white #beans, drained and rinsed
3 tbsp EVO
¼ tsp salt
2 tsp wasabi paste
1 tbsp lime juice
1 medium-large #zucchini, diced
1-2 #carrots, shredded (life hack, don't use carrots that often? Get shredded carrot from the salad bar)
1-2 cups cherry #tomatoes, halved
1 mango, peeled and chopped
Chopped green onion
Place the peach slices in a plastic or glass container. In a small bowl, whisk together the aminos, sesame oil, sesame seeds, green onion, syrup, and rice vinegar. Adjust flavors to taste, and pour the marinade into the container and toss to coat the peaches. Set in the fridge to chill for at least four hours. I did it overnight. I shook the container every now and then before serving.
When you're ready to get actually cooking, pre-heat your oven to 425F. While it heats prep your spread by blending all the ingredients together, adding wasabi to taste.
Pop the crusts in the oven and cook according to instructions. At the halfway point, remove and slather on the wasabi-avocado spread. Then top with poke peaches, zucchini, carrots, and tomatoes. Remove from oven, sprinkle with sesame seeds and chopped green onion.
Slice it up and enjoy!