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.
This recipe lasts for about three days as a meal prep, and feeds about 2-3 people.
1 bunch cilantro, chopped
1 tbsp olive oil
1 1/2 lime + 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
Zucchini noodles - from 4 large zucchinis
1 can black beans, rinsed and drained
2 cups cherry tomatoes, sliced
1 radish, sliced
In a mixing bowl, add the cilantro, olive oil, lime, lime zest, cashew cream, cayenne, cumin, coriander, salt and black pepper.
Whisk well and then separate into two bowls.
Add the black beans into one, and the zucchini noodles into the other. Toss well and check for flavor. If you want it spicier, add more cayenne, if you want it creamier, add more cashew cream.
Grab 3 small mason jars.
Start to layer the jars. Avocado on bottom to prevent browning, then beans, zoodles, cherry tomatoes, radish and finish with micro greens.
Store in the fridge for up to 3 days and enjoy!