I made a simple version as a side dish to Coconut Crusted Fish but it could easily be expanded with scrambled eggs, shrimp, chicken, pork or more vegetables.
As I was making this recipe, David pointed out that miso is a soy product and therefore the recipe is not perfectly paleo. However you could easily exclude the miso, increase the tahini or almond butter or substitute with tamari.
From What Runs Lori, serves four
1/2 cup coconut milk
1/2 cup tahini
1/4 cup almond butter
1/4 cup miso
3 tablespoons lime juice
1 teaspoon chili sauce
2 cloves garlic
1/2 teaspoon cayenne pepper
1 large zucchini, julienned
2 carrots, julienned
1/2 tablespoon sesame oil
1/4 cup nuts, crushed
1/4 cup green onion, finely chopped
1/4 cup cilantro
Combine the first eight in the blender and blend until creamy. Set aside.
Finely julienne the zucchini and carrots with a mandolin. In a wok over medium heat, sauté the vegetables in the sesame oil until softened.
Add the sauce and sauté until heated through. Top with crushed nuts, cilantro and green onion.