Southwestern Zucchini Noodle Bowls
Total Time
25 mins
Prep Time
15 mins
Cook Time
10 mins
Rating
5 out of 5 stars
(5)
Ingredients
4
- 2 medium zucchini, spiralized
- 1 ear corn
- 14 ounces black beans, rinsed and drained
- 1 cup halved grape or cherry tomatoes
- 1/4 red onion, thinly sliced
- 1 large avocado, sliced
- 1/4 cup queso fresco
- Cilantro Lime Vinaigrette
- Cilantro, for garnish
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Preparation
Step 1
To char the corn: Heat a griddle pan or grill to high medium-high heat. Rub the corn with olive oil and char grill for 7-10 minutes, turning occasionally, until tender. Remove and let cool. Use a sharp knife to remove the corn kernels.
Step 2
To assemble the zucchini noodle bowls: Add the zucchini noodles to a large bowl or individual bowls. Top with charred corn, black beans, tomatoes, red onion, avocado slices, queso fresco. Drizzle with cilantro lime vinaigrette and toss. Garnish with cilantro and serve.
Step 3
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Chef's notes
If you don’t want to char the corn, you can cut the corn off the cob and eat it raw. If you can’t find good fresh corn, you can use defrosted frozen corn.
