I had such a wonderful time shooting recipes this past weekend with photographer Maureen Pacheco! This really simple, delicious, and nutritious recipe was part of my shoot and is featured this week in honor of spring! Lots of protein in this meal as well, 25g of protein per serving with the black bean noodles! Give it a try, I hope you love it :)
1 ½ avocado
1 lemon, juiced
Generous pinch of cilantro
Pinch of Himalayan salt
1 cup cherry tomatoes, halved
1 cup sprouts
1 cup red onion, diced
1 cup radishes, sliced
Black bean spaghetti
Organic low sodium tamari
1. Scoop avocado flesh out and into a high-powered blender, juice of 1 lemon, pinch of cilantro, pinch of salt, pepper, and a splash of water. Blend until smooth. Add more water if necessary. Sauce should come out smooth but thick, not soupy.
2. Cook noodles according to directions on the package, drain and plate 1 serving.
3. Top noodles with creamy avocado sauce. Drizzle small amount of tamari onto noodles. Begin arranging vegetables around noodles, arrange sprouts around vegetables and garnish with cilantro.
Photo by: http://maureenpachecophoto.com