Using a spiralizer, turn the zucchinis into noodles!
Chop your onion, bell peppers, mushrooms and set aside. Preheat stove top to medium heat.
Once it is hot, add oil to sauté the onions. After a few minutes, add your mushrooms and lastly, your bell peppers.
Allow them to sauté for 5-8 minutes and then add your coconut aminos. Let them sauté for another 3-5 minutes.
Remove the veggies from the grill and drop the tomatoes into sauté in the liquids left over for 1-3 minutes.
Set the sautéed veggies aside and move on to the sauce.
Using a blender, add soaked almonds, oregano, sea salt, rosemary, onion, cilantro and key lime or lime juices.
Add 7 ounces of water to the blender and mix until it reaches your desired taste and texture.
Taste the sauce to see what it needs.
Finally, add the sautéed veggies to the zucchini noodles along with the sauce, fresh cilantro, and fresh jalapeño.
Mix all ingredients thoroughly and then serve on a plate with avocado and crushed red peppers on top.