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ORANGE GINGER ZUCCHINI NOODLE

These ZUCCHINI Noodle Bowls are great for a quick, easy and healthy dinner or a future lunch!


 

INGREDIENTS

  • 2 large zucchinis
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 cup rice, uncooked
  • Olive oil
  • Salt
  • Sesame seeds for garnish, if desired
  • Chopped green onion for garnish, if desired

ORANGE GINGER SAUCE:

  • 1/2 cup orange juice
  • 1/4 cup water
  • 2 tablespoons tamari, or soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 clove garlic, grated finely
  • 1/2 teaspoon fresh ginger, grated finely
  • 1 1/2 teaspoons corn starch

INSTRUCTIONS

  1. Cook the rice according to package directions. Add all orange ginger sauce ingredients to a jar or small bowl and whisk until combined.
  2. Spiralize the zucchini. Heat a large skillet over medium heat and add 1 teaspoon olive oil and the zucchini. Season with a pinch of salt and cook zucchini until tender, 5-7 minutes.
  3. Next, add the chickpeas and pour in the sauce. Cook until sauce is thickened, 8-10 minutes.
  4. Divide the rice into 4 equal portions and then top with equal portions of the zucchini and chickpeas. Garnish with sesame seeds and green onion, if desired.

NOTES

To make as a make ahead lunch, equally divide rice and zucchini mixture into 4 containers and store them in the refrigerator for up to 4 days.

 

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