“Ain’t no party like a zoodle party, ’cause the zoodle party don’t stop!” We’re on a roll with all these zoodle creations, because we cannot get enough of the filling, nutrient-dense zucchini noodle goodness. The latest addition to the zoodle family is the Cilantro Avocado Cream Zoodles with Black Beans & Sweet Potatoes. So unbelievably tasty and nourishing, and easy to throw together. The most labor-intensive part is making the zoodles, which is pretty darn simple if you have the right tool. We recommend a spiralizer or Julienne Peeler.

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CILANTRO AVOCADO CREAM ZOODLES WITH BLACK BEANS & SWEET POTATOES

Yields ~4 generous servings

Pasta Ingredients:

  • 4 medium zucchinis
  • 1 cup red onion, thinly sliced
  • 1 can black beans, rinsed and drained
  • 1 cup corn (thawed if using frozen)
  • 1 cup sweet potatoes, roasted and diced
  • 1 Tbsp. balsamic or apple cider vinegar
  • pinch of pink Himalayan salt
  • pinch of red pepper flakes
  • pinch of cayenne
  • 1/2 jalapeño, seeded and diced
  • juice from 1/2 lime

Cilantro Avocado Cream Sauce Ingredients:

  • Flesh from one large avocado or 2 small
  • 2 Tbsp. water, or more as needed to thin out
  • 2-3 Tbsp. lime juice
  • 1 Tbsp. apple cider vinegar
  • 1-2 cups packed fresh cilantro
  • 1 tsp. Himalayan salt, to taste
  • 2 cloves garlic, peeled and crushed
  • Red pepper flakes or cayenne pepper, to taste

Cilantro Avocado Cream Sauce Directions:

  • Combine all ingredients in a food processor and blend until smooth and creamy.

Pasta Directions:

  • Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
  • Cut 1-2 sweet potatoes (depending on size) lengthwise into quarters and roast in oven for 15-20 minutes, or until tender and slightly browned.
  • Cut the ends of the zucchini and create zucchini noodles (aka zoodles), using a spiralizer or Julienne Peeler. Set aside.
  • In a large nonstick skillet, sauté onions over medium heat for ~3 minutes, or until they become tender and browned.
  • Add vinegar and toss.
  • Reduce heat to low-med and stir in zoodles. Cook until zoodles are tender (between 3-5 min).
  • Add black beans, corn, sweet potatoes and stir.
  • Season with salt, spices, and lime juice.
  • Remove from heat and stir in Cilantro Avocado Cream Sauce.
  • Garnish with avocado, hot sauce lime juice and enjoy!

Happy Friday!

Coach Jentry

 

Gumsaba Outdoor Fitness Class schedule Saturday 6/6/15

8:30AM Sunshine Walnut Creek Co-Ed class – Coach Jentry – Move Out