Zucchini Noodles with Roasted Veggies, Spring Greens and Jade Rice

Ahh mid week and battling procrastination as I'm currently dreaming of these tasty bowls my friend and health coach, Gennett Kaplan and I enjoyed last week. There’s nothing like making a homemade meal enjoyed with great company! 😌

One of our favorite things about the changing seasons is, naturally, all the new food we get to sink our teeth into. And as it gets to be more and more lighter outside, the demand on our tummies for light and fresh dishes is only growing stronger. So today I’m sharing with you a fabulous and healthy recipe, Zucchini Noodles with Roasted Veggies, Spring Greens and Jade Rice. Nutritious food that also leaves us full and satisfied? We can spoon up to that any day.

Zuccini Noodles with Roasted Veggies, Spring Greens and Jade Rice - www.letsregale.com - Gluten-Free, Plant Based, Clean Recipes 2.jpg
Zucchini Noodles with Roasted Veggies, Spring Greens and Jade Rice - www.letsregale.com - Gluten-Free, Plant Based, Clean Recipes 4.jpg

Zucchini Noodles with Roasted Veggies, Spring Greens and Jade Rice

Recipe Makes 4 Servings

Gluten-Free, Plant Based, Vegan

What You’ll Need

Rice

1 ½ cups of water

1 cup jade rice 

a pinch of sea salt

Roasted Veggies

1 medium Sweet Potato, washed, pealed and cubed

1 cup mushrooms, sliced

1 cup pearl onions

1/2 tbsp smoked paprika

1 tbsp dried oregano

1/2 tbsp cumin

1/2 tbsp sea salt

1 tbsp olive oil

Salad

4 cups mixed greens (spinach, baby kale, arugula, baby chard, parsley)

1/2 tbsp olive oil

1/2 tbsp apple cider vinegar

1 tbsp hemp seeds

1 radish, thinly sliced

a pinch of sea salt

1 avocado, sliced

Zoodles

1 zucchini, spiralized

1/4 tbsp olive oil

1/4 tbsp apple cider vinegar

1 tbsp hemp seeds

a pinch of sea salt


Zucchini Noodles with Roasted Veggies, Spring Greens and Jade Rice - www.letsregale.com - Gluten-Free, Plant Based, Clean Recipes 4.jpg.png

What You’ll Need To Know

Rice: Combine 1 ½ cups of water, 1 cup rice and a pinch of salt. Bring to a boil over high heat. Cover, reduce heat and simmer for 20 minutes.

Roasted Veggies: Pre-heat oven to 400F. In a medium mixing bowl, add washed, peeled and cubed sweet potatoes, sliced onions, pearl onions, smoked paprika, dried oregano, cumin, sea salt, olive oil and mix together, coating the vegetables evenly. Transfer to a baking sheet and bake for 30 minutes.

Salad: In a medium mixing bowl, combine greens, olive oil, hemp seeds, sea salt, apple cider vinegar, and radish. Plate salad evenly amongst four plates.

Zoodles: In a the mixing used for the salad toss together spiralized zucchini, olive oil. apple cider vinegar, hemp seeds and a pinch of sea salt and add to plate.

Once veggies are roasted and the jade rice is ready, arrange on each plate. Top each plate with 1/4 sliced avocado. Serve and enjoy!

Zucchini Noodles With A Creamy Alfredo Sauce (Vegan/Gluten Free)

If you haven't tried zucchini noodles, take note. In the past six months, I've changed my diet quite drastically. Especially living in Costa Rica for 3 months and now in Portland. I've been eating more raw (about 90% raw) and no more lactose (I've recently learned that I have a sensitivity to dairy).

If there is one thing that I love it's zucchini, and making this tasty vegetable into noodles. It is a great alternative to grain pasta, and a great paleo substitute. Avocados are great for making sauces because they are naturally thick and creamy You can add a little heat to this dish by sprinkling in some crushed red pepper, but I prefer it nice and simple. You'll love that it is full of flavor, simple and under 10-minutes to make, and most importantly, super healthy and nutritious.

This dish is also raw. So, no cooking involved!

With A Creamy Alfredo Sauce (Vegan-Gluten Free)

What You'll Need 2 zucchini 1/2 onion 1 vine tomato, chopped 1/2 avocado Juice from 1-2 lemons Salt, to taste Black pepper, to taste 1 tablespoon Nutritional yeast (I used Minimalist Baker's Parmasean Cheese Recipe) 1 cup spinach

Tools You'll Need: Blender, Vegetable Spiralizer or Julienne Peeler.

Note: This recipe makes 1-2 servings, depending on how hungry you are. Double, tripple the recipi is you have more mouths to feed. :-)

What You'll Need To Know

Julienne or spiral slice your zucchini and place in a mixing bowl. Add a few dashes of sea salt to the zucchini and toss to coat. Next, place all of the sauce ingredients except the spinach in a food processor and blend until smooth. Save a few tomoato pieces to garnish.(Start with the juice of one lemon. If it's too thick, add the second or a little water). Taste and add additional salt and pepper if desired Mix the sauce in with the noodles, and add the spinach leaves, garnish, and serve.

Simple, right?

With A Creamy Alfredo Sauce (Vegan/Gluten Free)

With A Creamy Alfredo Sauce (Vegan/Gluten Free)

With A Creamy Alfredo Sauce (Vegan/Gluten Free)

With A Creamy Alfredo Sauce (Vegan/Gluten Free)

With A Creamy Alfredo Sauce (Vegan/Gluten Free)

With A Creamy Alfredo Sauce (Vegan/Gluten Free)

With A Creamy Alfredo Sauce (Vegan/Gluten Free)

Zucchini Noodles With A Creamy Alfredo Sauce (Vegan/Gluten Free)
Recipe Type: Vegan
Cuisine: Raw, Gluten Free, Vegan
Prep time:
Total time:
Serves: 1-2
Ingredients
  • 2 zucchini
  • 1/2 onion
  • 1 vine tomato
  • 1/2 avocado
  • Juice from 1-2 lemons
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon Nutritional yeast
  • 1 cup spinach
  • <h3>What You'll Need To Know</h3>
  • Julienne or spiral slice your zucchini and place in a mixing bowl. Add a few dashes of sea salt to the zucchini and toss to coat. Next, place all of the sauce ingredients except the spinach in a food processor and blend until smooth. (Start with the juice of one lemon. If it's too thick, add the second or a little water). Taste and add additional salt and pepper if desired Mix the sauce in with the noodles, and add the spinach leaves and serve.
Instructions
  1. Julienne or spiral slice your zucchini and place in a mixing bowl. Add a few dashes of sea salt to the zucchini and toss to coat. Next, place all of the sauce ingredients except the spinach in a food processor and blend until smooth. (Start with the juice of one lemon. If it's too thick, add the second or a little water). Taste and add additional salt and pepper if desired Mix the sauce in with the noodles, and add the spinach leaves and serve.