Zucchini Noodles with an Avocado Sauce and Kale and Quinoa Bites
This Zucchini Noodles with an Avocado Sauce and Kale and Quinoa Bites recipe is packed with vegetables, a great source of fibre, and is delicious! Not to mention, it’s a healthy meal.
Zucchini Noodles with an Avocado Sauce
I like to make healthy swaps when I can, and zucchini is such a great vegetable to do just that. Take Zucchini Brownies for instance – so good! I’ve even swapped potatoes for zucchini with this Baked Zucchini Fries recipe, such a good flavour – and better for you!
Well, Zucchini Noodles with an Avocado Sauce and Kale and Quinoa Bites is probably one of the healthiest meals that I’ve made in a long time.
It’s also one of the longest named recipes on this blog, yet each part of it deserves the special highlight when together or separately for that matter.
The inspiration for Zucchini Noodles with an Avocado Sauce and Kale and Quinoa Bites was receiving some Yves Veggie Cuisine samples for review. It was the first time I’ve tried Yves Veggie Cuisine products, yet due to the delicious taste and my commitment to a healthier lifestyle – it won’t be the last.
For my Zucchini Noodles with an Avocado Sauce and Kale and Quinoa Bites recipe I of course used the Yves Veggie Cuisine Kale & Quinoa Bites. They combine two super foods into a meatless type ball which are not only good for you – but make a great addition to recipes or on their own as an appetizer. For yourself, but also great to have on hand for guests that sometimes lack food options at dinners and gatherings.
Yves Veggie Cuisine Kale & Quinoa Bites are packed with vegetables, are a source of fibre, are cholesterol free, and contain no artificial preservatives, flavours or colours. In addition, they are low in saturated fat, are non-GMO project verified and are vegan.
I very well could have made this recipe with ordinary pasta noodles {go ahead if that is your preference}, yet I’ve been wanting to try zucchini noodles {zoodles} for a long time and thought it was due time. Despite ‘Zucchini Noodles with an Avocado Sauce and Kale and Quinoa Bites’ being a tasty mouthful, it’s actually a very quick recipe to make.
Zucchini noodles cook very fast and the sauce combines quickly and the Yves Veggie Cuisine Kale & Quinoa Bites take only 10-11 minutes of baking. Once I had the zucchini cut and cooking, I actually made the sauce just as my oven timer went off – this meal was made in under 30 minutes! If you’d like to add a delicious meal to your weekly plan, try this one for sure.
Enjoy this healthy zoodle recipe!
Zucchini Noodles with an Avocado Sauce and Kale and Quinoa Bites
This Zucchini Noodles with an Avocado Sauce and Kale and Quinoa Bites recipe is packed with vegetables, a great source of fibre, and is delicious!
Ingredients
- 1 pkg Yves Veggie Cuisine Kale and Quinoa Bites
- 3-4 Zucchini
- 2 ripe avocados, halved and peeled
- 1/2 cup fresh basil leaves
- 3 cloves garlic
- 3 tablespoons freshly squeezed lemon juice
- 1/3 cup olive oil
- 1/2 cup cherry tomatoes, halved
- Kosher salt and ground black pepper, to taste
Instructions
- Cut zucchini using a spiraliser or other tool, or you can use pasta of choosing if desired. Cook zoodles or noodles as preferred, draining well after cooking.
- Bake Yves Veggie Cuisine Kale and Quinoa Bites as per package directions.
- While Kale and Quinoa bites are baking, make the avocado sauce by adding the avocados, basil, garlic and lemon juice into a food processor. Blend well, then add in olive oil until smooth. Season with salt and pepper and give it one more mix to blend. Set aside.
- When bites are done baking, combine zoodles or noodles onto a plate or bowl; then add the sauce, halved tomatoes and Kale and Quinoa bites on top.
- Serve immediately and enjoy.
Nutrition Information:
Yield: 4 Serving Size: 4 ServingsAmount Per Serving: Calories: 352Saturated Fat: 4gSodium: 21mgCarbohydrates: 14gFiber: 8gSugar: 4gProtein: 4g
Disclosure: This is a sponsored post yet as always, all opinions are my own.
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This sounds wonderful! I have tried the bites before and have wondered how I could use them in other ways! Thanks for the recipe
This does sound great! I’d like to try it. We grew our own kale last year. We had so much of it that I washed, dried, and ground it up into a powder. We have it in our smoothies daily.
This was so good! I used regular spaghetti noodles, and had to sub 1.5 tbsp of apple cider vinegar for half the lemon juice, as I ran out. I’ll definitely be making this again!