We need all the lean, clean and green meals because here in Chicago, it’s starting to feel a lot like summer.
Zoodles are a fun way to switch things up if you want a lighter version of pasta. Don’t be fooled though – they’re still filling in the best way! Zoodles are zucchini noodles, in case you were wondering. Ever since going vegan, I’ve been making zoodles with my spiralizer and blending up yummy sauces to go with it. Zoodles are all the rage in the raw vegan community because of their versatility and simplicity.
You can make a variety of sauces as the zoodles take on any flavor. Aside from the Creamy Avocado Lime Sauce for this Summer Zoodle Glow Bowl, the spicy peanut sauce from my vegan Spring Roll recipe would taste amazing with it as well!
Now, I normally eat zoodles raw (and cold) but you could warm up the noodles by lightly sautéing them on the stove, then tossing them with the sauce for a pasta-like feel. If you love crisp raw veggies like me, then try eating them raw – you’ll feel amazing! Plus, I think cooking them sorta defeats the purpose of raw zoodles but you may prefer to ease into a raw vegan dish, which is totally understandable :).
This dish is perfect for #MeatlessMonday too.
For plant protein and to make this dish more filling, I added shelled edamame (which you can find in the frozen section of any grocery store). Keeping it simple was the goal here, but if you feel like adding extra veggies then go for it! The more the better. I think carrots, bell peppers and cabbage would pair nicely with the edamame.
As for the creamy (slightly spicy) Avocado Lime sauce, it’s oil-free, nut-free, gluten-free AND has hidden spinach. Yup. Always trying to get in extra greens anywhere I can! Blend the sauce ingredients in a food processor until smooth and creamy. So simple! This sauce recipe is adapted from the Avocado Lime Crema in my Roasted Cauliflower Tacos recipe. YUM.
- 2 zucchinis, spiralized
- 1 cup shelled & cooked edamame
- optional add-ins: extra veggies like bell peppers, carrots and purple cabbage
- 1 ripe avocado
- 1/2 cup spinach
- 1/4 cup fresh cilantro
- 2-3 slices of jalapeño (optional)
- fresh juice of 1 lime
- 1/2 cup water
- 1 teaspoon maple syrup (or agave nectar)
- 1/2 teaspoon tamari (or low-sodium soy sauce)
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- Start by spiralizing the zucchini and cooking the edamame according to the package's directions. Combine them in a large bowl and mix well.
- In a food processor, blend up all ingredients for the Creamy Avocado Lime Sauce until smooth and creamy.
- Transfer sauce into the large bowl and toss with the zoodles.
- If you want to eat the zoodles warm for a more pasta-like feel, then lightly sauté them with nonstick cooking spray for about 5 minutes on the stove. Then toss with the avocado sauce and enjoy.
- If you plan on having leftovers, keep the sauce and zoodles separate in the refrigerator.
- Stays fresh for up to 2 days but best when eaten immediately.