Where did the summer go? As much as I love autumn and all the wonderful soups and stews that always accompany this favorite season of mine, I’m not quite ready for it. I’m still stuck on fresh veggie bowls that are perfect for a summer evening on the patio with a glass of wine. I know it might be veggie-bowl overload for some of you, and I promise to get back in the kitchen to drum up some new vegan yumminess, but I assure you, you’ll love this fresh, lemony creation that is not only healthy, but super delicious! So go ahead, have that second glass of wine and enjoy those fresh summer veggies a little longer.
INGREDIENTS:
1 medium zucchini, spiralized
2 C fresh kale, chopped
1 C red cabbage, chopped
3 large green onion, chopped
1/2 red bell pepper, diced
1 C cherry tomatoes, halved
1 avocado, peeled, pitted and diced
1 C rice blend or quinoa (cooked according to package instructions)
1/2 C pepitas
Lemon-Cashew Sauce
1 C raw cashews
2 garlic cloves
3/4 tsp salt
1/4 C lemon juice
1/3 C water
1/4 C fresh cilantro or parsley
DIRECTIONS:
I had some left over Trader Joe’s Basmati Rice Medley, so I cooked that up–only took about 15 minutes. Feel free to use any grain of your choice.
Meanwhile, toss all of the sauce ingredients in a food processor and blend until smooth. I then transferred it to a squeeze bottle. Next, combine the kale, cabbage, green onion, and red bell pepper in a large bowl; set aside. After spiralizing the zucchini, I placed them in a steamer basket and steamed it for only about 2 minutes; don’t over do it, otherwise, the zucchini gets too mushy. This step is also optional–I just preferred to soften the zucchini a little.
To assemble the bowls, start with the rice, some zucchini and then the kale mixture. Top with tomatoes, avocado, pepitas, and sauce. Enjoy!
- 1 medium zucchini, spiralized
- 2 C fresh kale, chopped
- 1 C red cabbage, chopped
- 3 large green onion, chopped
- ½ red bell pepper, diced
- 1 C cherry tomatoes, halved
- 1 avocado, peeled, pitted and diced
- 1 C rice blend or quinoa (cooked according to package instructions)
- ½ C pepitas
- Lemon-Cashew Sauce
- 1 C raw cashews
- 2 garlic cloves
- ¾ tsp salt
- ¼ C lemon juice
- ⅓ C water
- ¼ C fresh cilantro or parsley
- I had some left over Trader Joe's Basmati Rice Medley, so I cooked that up--only took about 15 minutes. Feel free to use any grain or your choice.
- Meanwhile, make the sauce. Combine all of the sauce ingredients in a food processor and blend until smooth. I then transfer it to a squeeze bottle. Next, combine the kale, cabbage, green onion, and red bell pepper in a large bowl; set aside. After spiralizing the zucchini, I placed them in a steamer basket and steamed it for only about 2 minutes; don't over do it, otherwise, the zucchini gets too mushy. This step is also optional--I just preferred to soften the zucchini a little.
- To assemble the bowls, start with the rice, some zucchini and then the kale mixture. Top with tomatoes, avocado, pepitas, and sauce. Enjoy!
