Spinach Artichoke Zucchini Noodles
Spinach Artichoke 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 HOPE Plant-Based Spinach Artichoke Dip
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:
- 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.
- Spiralize zucchini. Pat noodles with a paper towel to absorb extra moisture.
- Blend spinach or kale with spinach artichoke dip and evoo.
- 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.
