To create the cheesy sunflower sprinkle, start by combining the sunflower seeds, nutritional yeast, sea salt, garlic powder, and miso in the bowl of a food processor. Pulse the mixture on high until you achieve a crumbly, dusty consistency. This sprinkle adds an exciting flavor and texture to your dish.
Next, for the white lentil spring onion sauce, bring a medium saucepan of water to a boil over medium-high heat. Once boiling, add the lentils to the water and stir. Allow the lentils to come back to a simmer, cooking until they are slightly mushy, which should take about 25 minutes. Once done, drain the lentils and transfer them to the food processor.
In the food processor, add the chopped spring onion greens, basil, olive oil, water, lemon zest, lemon juice, miso, maple syrup, and a pinch of salt and pepper. Blend everything on high until you have a smooth and creamy consistency. Stop occasionally to scrape the sides down to ensure everything is fully combined. Taste the sauce and adjust the seasoning if needed. Set the sauce aside.
Now, it's time for the main star: the zucchini. Run the zucchinis through a spiralizer or use a julienne peeler to create thin strands. Place the spiralized zucchini noodles into a large bowl. The noodles should have a beautiful, curly appearance that makes them fun to eat.
Toss the zucchini noodles with the prepared spring onion miso sauce, ensuring that every strand is evenly coated. Season the noodles with a little more salt and pepper to taste. This step is crucial as it enhances the overall flavor of the dish.
Once the noodles are well mixed, divide them among four serving bowls. This dish is perfect for sharing, and the vibrant colors will impress your guests. Top each bowl of creamy zucchini noodles with the cheesy sunflower sprinkle, roasted vegetables, and a sprinkle of chopped basil for added freshness. Serve immediately, and enjoy!
