Beat the heat this weekend and get your zoodle on with our no cook, no bake, all flavorful Fiesta-style Zoodles. You can make this dish in a flash all without heating up your kitchen. And, you’ll get your fair share of delightfully fresh, crisp veggies without the typical green salad. Make it for your next potluck or have it in the fridge for a go-to snack. Cheers!

ZOODLES FIESTA STYLE

Vegan, dairy-free, gluten-free

Recipe by Jentry Lee Hull

Yields 4-6 servings

 

ZOODLE INGREDIENTS

  • 6 zucchini squash (sub with yellow summer squash if desired), spiralized
  • 1 cup sugar plum or cherry tomatoes, sliced into quarters
  • 1 large bell pepper, diced
  • 1 ½ cups (1 15oz. can) black beans, drained and rinsed
  • 2 cups fresh or frozen (thawed) corn
  • 1 cup cooked quinoa
  • 2 scallions, thinly sliced
  • Juice from 1 large lemon or lime
  • Juice from ½ orange
  • 3 Tbsp. red wine vinegar
  • ¼ cup tahini or olive oil
  • Pink Himalayan salt, to taste
  • Red pepper flakes, to taste
  • Cayenne pepper, to taste
  • Cilantro Avocado Cream Sauce, recipe below

 

CILANTRO AVOCADO CREAM SAUCE INGREDIENTS

  • 2 avocados, pits and skin removed
  • 2 Tbsp. water, or more as needed to thin out
  • Juice from 2 limes
  • 1 Tbsp. apple cider vinegar
  • 2 cups packed fresh cilantro
  • 1 tsp. pink Himalayan salt, to taste
  • 2 cloves garlic, peeled and crushed
  • Cayenne pepper, to taste

 

CILANTRO AVOCADO CREAM SAUCE METHOD

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

 

ZOODLE METHOD

  • Spiralize zucchini and place into a large bowl. The Paderno World Cuisine Spiral Slicer is our spiralizer of choice.
  • Add remaining ingredients, toss and adjust seasonings to taste, and drizzle on Cilantro Avocado Cream Sauce.
  • Serve at room temp or chilled.
  • Enjoy as a main dish or a delightfully filling side!

Thrive on

Coach Jentry