Raw Southwest Zoodle Bowl

I had a similar version of this at a local restaurant and had to immediately remake it. Raw zucchini noodles are the perfect vessel for any sauce. Zucchini’s in general are great for not only digestion, but this super veggie supports healthy circulation while boosting energy and improving thyroid and adrenal functions.

They absorb any flavor you put on them and the best part about turning these suckers into a noodle is avoiding any unnecessary simple carbs like white rice or pasta.

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Makes 2-3 salads:

The Goods:

For the dressing:

• 1 bunch cilantro, chopped

• 1 tbsp olive oil

• 1 1/2 lime juiced

• 1 tsp lime zest

• 1/2 cup cashew cream

• 1 tsp cayenne

• 1 tsp cumin

• 1 tsp coriander

• 1 tsp salt + more to taste

• 1 tsp black pepper

For the bowls:

• Zucchini noodles - from 4 large zucchinis

• 1 can black beans, rinsed and drained

• 2 cups cherry tomatoes, sliced

• 1 avocado, sliced

• 1 radish, sliced

• Micro-greens (optional)

The Method:

1. In a mixing bowl, add the everything for the dressing and stir with a spoon until fully mixed. Check for flavor. If you want it spicier, add more cayenne, if you want it creamier, add more cashew cream. Set aside.

2. Grab 2-3 small dry (16 oz) mason jars.

3. Start to layer the jars. Dressing first, then avocado on bottom to prevent browning, then beans, zoodles, cherry tomatoes, radish and finish with micro greens.

4. Store in the fridge for up to 3-4 days and enjoy chilled!

5. If you aren't meal prepping, just toss all the veggies for the bowls (except the micro greens) into the dressing in a large mixing bowl. Divide it up into serving bowls with a garnish of micro greens.

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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