Zoodles with roasted vegtables and Kale Basil pesto
Prep Notes
Ingredients
8 ounces cremini mushroom sliced
1 can chickpeas drained and rinsed
1/2 cup chopped tomatoes
1 cup roasted sweet potato ( cut into 1 inch cubes)
1 bunch arugula or red leaf
3 zucchini zoodles
3 tablespoons braggs aminos
2 tablespoons balsamic vinegar
1 teaspoon sesame oil or evoo
Kale & Basil Pesto
1 cup basil
1 cup kale
1 garlic clove
1/4 cup EVOO
juice of 1 lemon
1 tablespoon almond butter
1 teaspoon nutritional yeast or parmesan
handful almonds
Directions
preheat oven 425
on a baking toss sweet potato cubes with a little EVOO and pinch sea salt. Roast 20 minutes or until golden brown
Meanwhile make marinate for mushrooms in a small dish whisk Braggs aminos, balsamic, and oil toss in mushroom stir until all are coated.
In a saute' pan add mushrooms and chickpeas sautee' until mushroom is brown.
Make Zoodles or you can buy them.
Pesto
In a food processor add garlic, pulse until minced. Add basil, kale, lemon and almond butter pulse until smooth and add evoo pinch sea salt, pepper and nutritional.
Put it all together
In a bowl add zoodles, arugula, sweet potatoes, mushrooms, chickpeas, chopped tomatoes, mix in pesto. Toss everything together and enjoy !!!