The hot summer days are upon us, the ones where the sun is shining so bright, the house it hot and muggy, we are sticking to our clothes and most obvious, we don't want to cook dinner but rather enjoy the weather while it's here! This recipe is the perfect dinner for these days. Nothing is better than quick, light, fresh and refreshing. While this noodle bowl is light and refreshing, it is packed full of vitamin C, B6, iron, magnesium, antioxidants, and a ton of other plant-based goodness and keeps you feeling full! What more could you ask for?
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 spring onion, chopped
Cherry tomatoes (to taste)
⅔ cup cooked beans, drained and rinsed well
1 tablespoon chilli sauce
2 teaspoons soy milk
Dash of lemon juice
Salt and pepper (to taste)
First let’s make our sauce. Cut open that avocado, scrape it into a bowl and mash with a fork until creamy.
Into this, add the chilli sauce, the lemon juice and the soy milk. Season with a pinch of salt and pepper to taste. Set to one side.
Then take a vegetable spiralizer or a knife and create long, thin, noodle-like strips of the zucchini and place into a large bowl. Be gentle
Next, chop the tomatoes in half and add them to the bowl, along with the spring onions, the beans, the peppers and top with chopped herbs.
Finally add the avocado sauce and stir gently to combine.
Serve and enjoy!!