Nutty zucchini ‘noodle’ bowl
Try our nutty vegan noodle bowl made with spiralised courgettes. It's high in fibre and iron and is ready in only twenty minutes.
Serves: 4
Time to make: 20 mins
Ingredients
- 1 cup quinoa
- 1 cup finely sliced shallots
- 3 courgettes, spiralised into noodles
- 1 large avocado, sliced
- 1 red or orange capsicum, seeds removed and sliced thinly
- 1 cup pomegranate seeds
- 1 cup alfalfa sprouts ½ cup almonds, toasted, roughly chopped
- 2 tablespoons each toasted sunflower and pumpkin seeds
- ¼ cup sriracha vegannaise (¼ cup vegan mayonnaise plus 1 teaspoon sriracha)
- fresh coriander, to garnish
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Instructions
1 Cook quinoa following packet instructions.
2 Meanwhile, spray a large frying pan with oil and set over a medium heat. Add shallots and stir-fry until golden. Set aside.
3 Fluff cooked quinoa with a fork then divide among 4 bowls.
4 Arrange ‘noodles’, avocado, capsicum, pomegranate, alfalfa, nuts and seeds over quinoa.
5 Drizzle with sriracha vegannaise, top with cooked shallots and garnish with coriander.
Variations
Make it gluten free: Check mayonnaise and sriracha are gluten free.
Nutrition Info (per serve)
-
Calories 599 cal
-
Kilojoules 2510 kJ
-
Protein 17 g
-
Total fat 41 g
-
Saturated fat 5 g
-
Carbohydrates 40 g
-
Sugar 12 g
-
Dietary fibre 12 g
-
Sodium 110 mg
-
Calcium 110 mg
-
Iron 5 mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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