Lupini Bean Zoodles With Kale, Broccoli & Cabbage

Lupini Bean Zoodles With Kale, Broccoli & Cabbage

I put this dinner together in less than 10 minutes thanks to my BFF #mealprep!

Full of greens, veggies, antioxidants, vitamins, good carbs, fibre, plant protein, REAL FOOD & FLAVOUR FOR DAYS, this recipe is easy, comforting, simple, nutritious & so satisfying!

The best part is it can be yours from skillet to table in less than 10 minutes! (& do not worry if you don’t have any homemade marinara on hand, any clean jarred sauce will do!)

If you cook your zucchini noodles right, I really find they mimic the texture of regular wheat noodles super well! It’s all about maintaining that crunch & sautéing them for just 2-3 minutes! That’s just enough time to heat & combine them with the rest of the ingredients! When you nail the zoodles, a dish like this knocks pasta out of the park!

YOU NEED:

  • 1.5 cups zucchini noodles
  • 1/3 cup homemade marinara sauce (check out my recent recipe on my feed for an easy blender version!)
  • 1/4 cup chopped broccoli
  • Handful of kale
  • 2 tsp. vegan Parmesan
  • 1/2 cup sautéed or raw cabbage
  • 1 serving sea salt lupini beans
  • 2 tbsp. raw organic apple cider vinegar
  • Juice from 1/2 lemon
  • Sea salt & black pepper
  • Dried parsley
  • Garlic powder

TO MAKE:

  • Spiralize your zucchini.
  • Add all the ingredients to a medium skillet & heat over medium-high heat, stirring consistently to combine the ingredients for about 2-3 minutes.

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  • Remove from the heat, top with more nutritional yeast & black pepper & enjoy!!

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