Zesty Zoodles with Pumpkin and Beans
- Minutes to Prepare:
- Number of Servings: 1
Ingredients
1 cup Kale2 tbsp Red Onion1 Jalapeno Pepper200 grams (7 oz) Pumpkin, cooked160 grams (5.6 oz) spiralized Zucchini 1 serving cooked Cannellini Beans (from 1/4 cup dry) 1 tbsp Nutritional Yeast, Seasoning, Bragg 2 tsp Garlic powder 2 tsp Dijon Mustard 2 tbsp Rice Wine Vinegar1 tbsp Lime Juice
1. Chop kale into small pieces and mince onion and jalapeno. Then cube the cooked pumpkin.
2. In a large bowl add zucchini, beans, kale, onion, jalapeno and pumpkin.
3. Whisk remaining 5 ingredients in a separate bowl to make the dressing. It will be slightly thicker than normal runny dressing.
4. Pour dressing over ingredients in the bowl and toss well to coat.
Serving Size: 1 Large Bowl
Number of Servings: 1
Recipe submitted by SparkPeople user ANGELOFRAA.
2. In a large bowl add zucchini, beans, kale, onion, jalapeno and pumpkin.
3. Whisk remaining 5 ingredients in a separate bowl to make the dressing. It will be slightly thicker than normal runny dressing.
4. Pour dressing over ingredients in the bowl and toss well to coat.
Serving Size: 1 Large Bowl
Number of Servings: 1
Recipe submitted by SparkPeople user ANGELOFRAA.
Nutritional Info Amount Per Serving
- Calories: 322.4
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 760.9 mg
- Total Carbs: 60.0 g
- Dietary Fiber: 16.3 g
- Protein: 20.3 g
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