- 2 Grandes Calabaza
- 15 Onzas Judía negra
- 15 Onzas Garbanzos
- 1 Taza Semillas de soja
- 1 Grande Pimientos
- 1 Cucharada Aceite de oliva
- 1 Cucharadita Ajo
- Semillas de sésamo
- 1 Aguacates
- ¼ Taza Yogur griego
- ¼ Taza Agua
- 2 Cucharaditas Zumo de limón
- 1 ½ Cucharaditas Ajo
- ½ Cucharadita Pimienta de cayena
- Al Gusto Sal marina
- Al Gusto Pimienta (negra y blanca)
Cut ends off of zucchini and spiralize using the Veggie Bullet
On a large cutting board, take a handful of zucchini noodles and slice a couple of times so that no one noodle is too long to eat. Set aside zucchini noodles in a bowl lined with a paper towel to absorb excess moisture.
Remove Spiralizer blade and chute and replace with the Slicing blade and unit.
Remove the stems from the bell peppers and de-seed. Load peppers into to the Veggie Bullet chute and slice using the Slicing blade. Set aside.
In separate sauce pans, cook black beans and garbanzo beans over medium heat for 5 to 6 minutes. Feel free to add seasoning here if desired (salt, pepper, taco seasoning, etc.).
In a large pan, add 1 tablespoon of olive oil and warm to medium-high heat. Add 1 teaspoon of minced garlic, sliced bell peppers, and spiralized zucchini. Cook for 6 to 8 minutes, or until tender. Be careful not to overcook (the noodles can go from firm to soggy pretty quickly if left unattended).
Microwave frozen shelled edamame beans according to the package and set aside.
Prepare the spicy avocado sauce by combining the remaining ingredients in a food processor or blender until smooth.
The zucchini noodles, bell peppers, garbanzo beans, and shelled edamame can be layered individually in small bowls or combined in a large bowl for serving.
Drizzle with spicy avocado sauce and sprinkle black sesame seeds if desired.
- Don't have a Veggie Bullet? You can use a hand spiralizer to spiralize your fruits and veggies, a food processor to shred and chop, or a knife and cutting board to slice. Expect additional prep time and counter space.