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Kale Pesto Zucchini Noodles

Plan for: 35 minutes
Yield: 1-2 servings

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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