After the Easter candy feast (with many more candies than planned...), it is now time to restore the balance. In my defense, they were all healthy sweets (no refined sugar, not much fat...) but I admit: they were many...
So today's recipe is perfect to calm down that guilty feeling that always comes after a few days out of focus. It is very low in calories but highly dense micronutrient, fiber and protein.
It is also a mixture between the best of the of the raw vegan cuisine with the traditional comforting vegan dish, which makes it so yummy and comforting but still really healthy and low in calories.
Exactly what I was craving!
The list of ingredients is simple, as always, and full of color and freshness. Instead of cherry tomatoes you can use regular tomato. The spinach can be replaced by other greens and can always enrich your dish with other ingredients, such as mushrooms for instance.
And this is my favorite part: spiralizing the zucchini! I really love this machine! I find it to be a fantastic way to increase your intake of vegetables and prepare delicious and healthy dishes.
But if you don’t have a spiralizer, don’t worry! You can always make the zucchini noodles with a julienne peeler.
And instead of zucchini noodles, you can also prepare this dish with real noodles, spaghetti or other types pasta, preferably whole pastas (it is sooo good ...).
Is there anything better than healthy comfort food?
Zucchini Noodles with Spinach & Hummus Sauce
Preparation time: 15 minutes
Difficulty Level: Easy
Cost: ~ 1.80 € (in Portugal)
Nutritional information (per serving): 258 kcal, 12.6 g protein, 36.4 g carbohydrate, 4.0 g fat
1 large Zucchini (~ 500 g)
1 heaping cup cooked chickpeas (~ 200 g), reserve some for garnish
2 handfuls of Spinach (~ 60 g)
10-12 Cherry Tomatoes (~ 150 g), divided
1 small Onion (~ 65 g)
3 cloves Garlic
1/4 cup of plant-based Milk (60ml, I used oat milk)
Juice from 1/2 Lemon
1 + 1/2 tsp ground Cumin or Garam Massala
Sea Salt and Black Pepper to taste (optional)
Fresh Mint leaves for garnish (optional)
1. Peel the zucchini and spiralize it into noodles using a spiralizer. Alternatively, use a julienne peeler to laminate the zucchini. Transfer the noodles to a colander and let them there while you prepare the rest of the dish to drain any excess water.
2. Place the cooked and drained chickpeas into the food processor along with 1 garlic clove, lemon juice, cumin or garam masala and vegetable milk. Process until it forms a homogeneous puree. Reserve.
3. Chop the onion and remaining garlic cloves. Place the onion in a non-stick pan with 1-2 tablespoons of water (or vegetable broth or olive oil). Simmer until translucent (3-4 minutes), stirring frequently and adding more liquid when necessary.
4. Add the chopped garlic and continue to cook for another 2-3 minutes.
5. Add the spinach and about half the cherry tomatoes (optional, you can serve them all raw. I like to have some explosive tomatoes in the dish ...) and cook until spinach is tender.
6. Add the humus sauce and stir to combine. Let it cook over low heat, stirring often, to reduce a little (about 5 minutes). 7. Remove the pan from the heat and add in the zucchini noodles. Stir to incorporate into the sauce. Serve immediately, garnished with the remaining cherry tomatoes cut into halves, the reserved chickpeas and some fresh mint leaves.
I hope you enjoy this recipe! Who has surrendered to the magic spiraling veggies? Comment below!