Vegan Pesto Zoodle Bowl
The Vegan Pesto Zoodle Bowl tastes like a cross between a pasta dish and a salad, with fresh zucchini noodles and a savory pesto sauce. It's a delicious way to enjoy lots of vegetables in one meal.
My Notes:
Servings: as a side (2 as a main)
Ingredients
- 4 zucchinis spiralized (or thinly sliced into noodle shapes)
- 1/4 cup(s) vegan pesto (homemade or store-bought)
- 1 tablespoon(s) olive oil
- 7 oz mushrooms chopped
- 5.2 oz grape or cherry tomatoes
- Optional garnishes for pesto noodle bowls (choose as many as you like): vegan parmesan, nutritional yeast, crushed red pepper flakes, hot sauce, sat and pepper, fresh basil, pine nuts, or chopped salted and roasted cashews
Instructions
- Start by patting the zucchini noodles dry with a clean paper towel, then place into a large bowl.
- Drizzle the vegan pesto over the zucchini noodles and gently toss until the noodles are coated.
- Add the olive oil to a small pot over medium heat, and cook the mushrooms for 5-7 minutes until the begin to release their juices. Now add the tomatoes and cook for a further 5 minutes. Lastly, add the zucchini and toss gently to mix and heat through for 2 - 3 minutes.
- Serve the zucchini noodles and top with desired garnishes.
Notes
For oil-free: simply omit the oil and instead do a water or broth sautรฉ.
Nutrition
Calories: 142kcal | Carbohydrates: 10g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 165mg | Potassium: 757mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1011IU | Vitamin C: 41mg | Calcium: 62mg | Iron: 1mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan
