A bowlful of zucchini noodles serves as a low-carb base for all sorts of flavors, textures, and colorful additions.
The bowls make a deliciously satisfying plant-based meal.
Don’t have a spiralizer and still want to do it yourself?
Thin ribbons are just as good and can be made with a help of a simple vegetable peeler.
INGREDIENTS
• 1 Cup each Zucchini and Carrots Spiralized to make Noodles
• 1/2 Cup Cherry Tomatoes
• 2 tsp Roasted Walnuts
• 1 Cup Brussel Sprouts
For the Zoodle Dressing
• 1 tbsp Pesto
• 1 tbsp Olive Oil
• 1 tsp Lemon Juice
• Salt to Taste
• 1 tsp Chilli Flakes
• Whisk Everything Well.
For the Brussel Sprouts
• 1 tbsp Olive Oil
• Salt and Pepper to Taste
• 1 tsp Balsamic Vinegar
METHOD
• In a pan, heat the oil.
• Coat the Brussel sprouts with salt and pepper and place them in the pan.
• Cook them on both sides for 4-5 min each or until browned.
Toss in the balsamic vinegar and set aside.
• Place the zucchini noodles in a strainer with salt mixed in and set aside for 15-20 min so that the water drains out.
• Mix in with the carrots and the dressing.
• Set it on one half of the plate.
• In the remaining area, place the sprouts, few cherry tomatoes, and some roasted walnuts and serve immediately.
Σχόλια