Kale Pesto Zucchini Noodles

Plan for: 35 minutes
Yield: 1-2 servings

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Ingredients:

NOODLES INGREDIENTS
1-2 zucchini

KALE PESTO SAUCE INGREDIENTS
1/2 cup Kale Pesto Hope Hummus
1 cup fresh spinach or kale
2 tbsp evoo
salt + pepper to taste
BRUSSEL SPROUTS INGREDIENTS
2 cups brussel sprouts, trimmed and quartered
3 tbsp evoo
1 tbsp raw maple syrup
1/2 tsp garlic powder
salt + pepper to taste

Directions:

  1. Toss brussel sprouts with evoo, maple syrup, garlic powder, salt and pepper to taste. Roast at 425°F for 20-25 min or until crispy.
  2. Spiralize zucchini. Pat noodles with a paper towel to absorb extra moisture.
  3. Blend spinach or kale with hummus and evoo.
  4. In a large bowl toss the zucchini noodles with pesto sauce. Serve topped with an extra dollop of sauce, roasted brussels, chopped basil and hemp hearts.

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