2/22/16

Vegan Spiralized Zucchini & Beets With Creamy Avocado Tomatillo Sauce


Have I mentioned how much I love my spiralizer attachment? I do ;)

Below is another quick dish I created using the spiralizer to make zucchini and roasted beet spirals and a recipe for a quick tomatillo sauce. Please don't make the-less-than-awesome photo of the final dish deter you from making this vegan dish that's perfect for Meatless Monday and is creamy and satisfying with very few calories.

Vegan Spiralized Zucchini & Beets With Creamy Avocado Tomatillo Sauce


Ingredients

tomatillo sauce
6 tomatillos, skins removed
1 white onion, cut into wedges
salt & red pepper flakes to taste
1 avocado

the rest
olive oil for sauteeing
1 zucchini, spiralized
1 roasted beet, peeled, spiralized (I used a golden beet)
2 garlic cloves, sliced
1 cup chickpeas
salt to taste

Directions
1. Heat a cast iron skillet. Do not add any oil. Place tomatillow and onion wedges into the skillet and char until most of the vegetables are black.
2. Cool tomatillos and onion and add to the blender with avocado, salt and red pepper flakes. Puree.
3. Heat olive oil in a skillet. Saute zucchini and beets with garlic slices for about 5 minutes. You don't want the zucchini to turn into mush. Add chickpeas and heat through. Season with salt.
4. Add tomatillo sauce and coat the vegetables. Serve with a drizzle of olive oil.




What are you making/eating for this Meatless Monday?

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