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Week 27: Rainbow Zoodle Bowl
Rainbow Zoodle Bowl(feeds 4)
Enjoy this simply fresh and nourishing zoodle bowl packed with flavor. Scroll down to see a variety of possible ingredients to help you enjoy this meal. We try to source everything locally and organically, after all, you are what you eat! and that matters.
What you need:
1 Package of Noodles
To do:
Cook your noodles according to package directions and rinse under COLD water to stop the cooking process- set aside.
Cook your noodles according to package directions and rinse under COLD water to stop the cooking process- set aside.
Prep:
While noodles are boiling start spiralizing your Zucchini, Yellow Squash, and Beets!
Pro tip: Use a potato peeler for the carrots!
Also if you don't have a spiralizer, you can use the peeler for the zucchini as well.
While noodles are boiling start spiralizing your Zucchini, Yellow Squash, and Beets!
Pro tip: Use a potato peeler for the carrots!
Also if you don't have a spiralizer, you can use the peeler for the zucchini as well.
Ginger Almond Dressing:
2 TBSP Almond Butter
1 TBSP Soy sauce
1 TBSP Apple Cider Vinegar
1 TBSP Honey
Juice of 1 Lemon or Lime
.5 tsp Ground Ginger
To do:
Blend in your food processor for about 30 seconds until well combined.
Blend in your food processor for about 30 seconds until well combined.
Optional Toppings:
This meal works great as a raw salad, or you can flash cook it! To flash cook- heat your skillet on medium/high. CAREFULLY toss in your Zucchini and Squash and let it sizzle until most of the water has evaporated from the pan (you may need to dump out some excess water). Add your other veggies to the pan until they are warmed throughout. Add your dressing to the pot during the last minute of cooking. Enjoy!

