Italian Zoodle Bowls
Avocado-Parmesan Crispbread
Ingredients
- ¾ cup lightly salted cashews
- 1 (16-oz) pkg zucchini noodles
- 1 pint grape tomatoes, halved (see Note)
- ⅔ cup frozen corn kernels, thawed
- ¼ cup chickpeas, drained and rinsed
- ⅓ cup water
- 1 Tbsp lemon juice
- 1 tsp white miso paste
- ½ cup packed fresh basil leaves, coarsely chopped
- 1 Tbsp olive oil
- ⅛ tsp garlic salt
- ⅛ tsp pepper
Instructions
- Soak nuts in water to cover overnight. Drain, rinse, and drain again.
- Combine zucchini, tomatoes, and corn in a large bowl.
- Process soaked nuts, chickpeas, water, lemon juice, miso, basil, oil, garlic salt, and pepper in a high-powered blender or food processor until smooth. Toss desired amount of cashew sauce with zucchini mixture.
Side Dish Ingredients
- 1 avocado, mashed
- 2 tsp lemon juice
- ⅛ tsp salt
- 4 slices multigrain crispbread
- 2 Tbsp freshly shaved Parmesan cheese
Side Dish Instructions
- Combine avocado, lemon juice, and salt in a medium bowl; spread over each crispbread slice. Sprinkled with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
470
|
259
|
729
|
| Fat (g) | 28 | 17 | 45 |
| Sat. Fat (g) | 5 | 3 | 8 |
| Protein (g) | 16 | 8 | 24 |
| Carb (g) | 50 | 25 | 75 |
| Fiber (g) | 6 | 13 | 19 |
| Sodium (mg) | 449 | 385 | 834 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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