Three Bean Zucchini Noodles with Spicy Avocado Sauce
Packed with whole foods and fiber, this is a delicious vegetarian meal that can be prepared easily with the Veggie Bullet, an electric spiralizer, shredder and slicer.
Yields: 4 servings
2 large zucchini
1 can black beans
1 can garbanzo beans
1 cup shelled edamame (you can buy these in the frozen food section and microwave them)
1 large or 4 mini bell peppers
1 tbsp. olive oil
1 tsp. minced garlic
Optional: black sesame seeds for garnish
Spicy Avocado Sauce:
1/4 cup plain greek yogurt
1/4 cup water
2 tsp lemon juice
1 1/2 tsp minced garlic
1/2 tsp powdered red cayenne pepper
salt and pepper, to taste
Cut ends off of zucchini and spiralize using the Veggie Bullet (view demo videos here).
On a large cutting board, take a handful of zucchini noodles and slice a couple of times so that no one noodle is too long to eat. Set aside zucchini noodles in a bowl lined with a paper towel to absorb excess moisture.
Remove Spiralizer blade and chute and replace with the Slicing blade and unit.
Remove the stems from the bell peppers and de-seed. Load peppers into to the Veggie Bullet chute and slice using the Slicing blade.
In separate sauce pans, cook black beans and garbanzo beans over medium heat for 5-6 minutes. Feel free to add seasoning here if desired (salt, pepper, taco seasoning, etc.).
In a large pan, add 1 tbsp. olive oil and warm to medium-high heat. Add 1 tsp. minced garlic, sliced bell peppers, and spiralized zucchini. Cook for 6-8 minutes, or until tender. Be careful not to overcook (the noodles can go from firm to soggy pretty quickly if left unattended).
Microwave shelled edamame beans and set aside.
Prepare the spicy avocado sauce by combining ingredients in a food processor or blender until smooth.
Ingredients (zucchini noodles, bell peppers, garbanzo beans, and shelled edamame) can be layered individually in small bowls or combined in a large bowl for serving.
Drizzle with spicy avocado sauce and sprinkle black sesame seeds if desired.