Italian seasoning Archives - Perry's Plate

Vegan Quinoa Bowl with Garlic Roasted Chickpeas

Natalie Perry — Sat, 25 Mar 2023 09:48:00 +0000

This hearty quinoa bowl has roasted chickpeas, veggies, and the most delicious vegan red pepper sauce. It's a great meatless meal prep recipe as well!

Quinoa is making a comeback in our house and I'm super happy about it.

For a while we were trying to go without as many grains so we ditched quinoa. And then we started eating more rice again. And then back to quinoa when I realized quinoa was more gentle on my stomach than white rice.

Around and around we go. Lol.

Healthy quinoa bowls, like rice bowls, are usually gluten free, super versatile and you can put pretty much any cooked vegetable or protein with them! I'll show you what I did to make these particular bowls and then give you some ideas to change it up.

For this bowl I roasted some broccoli & cauliflower for my vegetables, made garlic roasted chickpeas for a touch of protein, then added a few spoonfuls of my Vegan Roasted Red Pepper Sauce, and drizzled some chili crunch and sprinkled fresh basil to top it off.

Ingredients

Quinoa
Sea salt
Chickpeas
Garlic
Avocado oil
Black pepper
Broccoli
Cauliflower
Homemade Italian Seasoning
Vegan Roasted Red Pepper Sauce
Extra toppings: a drizzle of extra-virgin olive oil, a squeeze of lemon juice, fresh basil & a spicy condiment like chili crunch, if you prefer

How to make garlic roasted chickpeas

I LOVE roasted chickpeas. A LOT.

All you need is a can or two of drained chickpeas, a little oil, and three cloves of garlic finely minced or grated.

I use a Microplane grater almost exclusively for garlic now. It saves me from having to clean a cutting board and the garlic gets grated up really finely and evenly. It's the best. You can find my favorite Microplane grater on Amazon or in most places that sell kitchen supplies.

Just toss it all togethe, salt them to your liking, and roast them until they're toasty and crisp!

Roasted Broccoli & Cauliflower

You can use pretty much any roasting-friendly vegetable for this quinoa bowl recipe. I really like roasting broccoli & cauliflower together because they compliment each other well. And my kids will usually eat one or the other.

For these, I used some of my Homemade Italian Seasoning. I like it better than regular storebought Italian seasoning because it has bits of dried onion, dried minced garlic, and some pepper flakes. It's fabulous.

You can use whatever seasoning blend you prefer, though. Any blend that's heavy on the herbs would go well here. If you didn't want to add any protein you could just make a delicious roasted vegetable quinoa salad or bowl!

How to make a quinoa bowl

Here are my go-to components for any kind of quinoa bowl:

1. Fluffy Quinoa

Mushy quinoa is not fun.

The way I make flavorful, fluffy quinoa every time is easy...

Mix 2 cups of water and ½ teaspoon salt for every 1 cup of quinoa. Bring to a boil, then reduce heat to medium low. Cover and simmer for 15 minutes or until there’s hardly any liquid left on the bottom of the pot. Remove the pot from the heat and keep the cooked quinoa covered for another 10 minutes (this makes it fluffier!) before serving.

2. Vegetables

It’s a choose your own adventure situation with vegetables. You can add pretty much any cooked or raw vegetable you like here!

Clean out that produce drawer and use up what’s left!

I’m partial to roasted vegetables and using roasted sweet potatoes, zucchini, broccoli, cauliflower, butternut squash, or Brussels sprouts would be my go-to.

You could even serve this on a bed of spring greens instead of or along with the quinoa. I like mixing the two.

3. Protein

If you wanted to make a vegetarian quinoa bowl, use any kind of plant based protein you like! Any kind of beans or lentils would go well here. I’m partial to roasted chickpeas and Mexican black beans.

If not, add any leftover meat you have from a previous meal, hard cooked eggs, canned fish, etc.

4. Sauce & Dressing

This is the fun part. This is what can turn a so-so quinoa bowl into a FAB quinoa bowl. You’ll want to add at little something because this is where a lot of the flavor and personality of your bowl will come from.

Here are a few vegan & non-vegan suggestions:

Vegan Roasted Red Pepper Sauce (my favorite with this!)
Hummus
Pesto (any kind — I have recipes for Basil Pesto, Cilantro Pesto, & Dill Pesto)
Tzatziki Sauce
Aioli or other flavored mayos (like Sriracha mayo. Mmm.)
Your favorite salad dressing -- Italian style vinaigrettes would be especially delicious here
Extra-virgin olive oil & lemon juice (most basic, but big impact!)

5. Toppings

This is totally optional, but can give extra flavor, texture, and personality to a quinoa bowl! Here are some vegan & non-vegan ideas:

Nuts & seeds -- sliced almonds, walnuts, pecans, toasted pine nuts, sunflower seeds, hemp seeds
Microgreens & chopped fresh herbs
Crunchy things like seed crackers & plantain chips
Cheese -- crumbled feta, goat cheese, Parm shavings, burrata
Something spicy -- chili crunch or red pepper flakes

Meal Prep Tips

The components for these easy quinoa bowls can be made and stored for easy meals later! Here are some tips:

If you want a warm quinoa bowl for later, store things that you'd like reheated in the same container -- separate from the things that don't need to be reheated.
Use containers that are microwave and dishwasher save. I like these glass storage containers on Amazon.
Put any sauces and toppings right next to the meal prep containers in the fridge (or in one central place in a cupboard) for quick access.

I have a whole section in my index for recipes that are great for prep ahead meals and would make fantastic quinoa bowl recipes! Click over for more ideas: Meal Prep Recipes

If you like this recipe, try another one of these easy vegetarian meals on my site!

How to Store

Store any leftovers separately or all together in an airtight container in the fridge for up to 3 days.

More Vegetarian Dinner Recipes on Perry's Plate

Easy Lentil Curry

Paleo Vegetarian Chili

Spaghetti Squash with Roasted Mushrooms and Garlic

Creamy Spinach Avocado Pasta

Easy Egg Curry

Roasted Vegetable Enchilada Casserole

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Veggie Quinoa Bowl with Chickpeas

Yield: Serves 6-8

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

These hearty quinoa bowls have roasted chickpeas, veggies, and the most delicious vegan red pepper sauce! It's a great meatless meal prep recipe as well!

Ingredients

1 ½ cups quinoa
Sea salt
2 14oz cans chickpeas, drained
3 cloves garlic, finely minced or microplaned
Avocado oil
Black pepper
2 crowns of broccoli, cut into florets
½ large head of cauliflower, cut into florets
1 Tablespoon Homemade Italian Seasoning (see note)
1 cup Vegan Roasted Red Pepper Sauce
Extra toppings: a drizzle of extra-virgin olive oil, a squeeze of lemon juice, fresh basil & a spicy condiment like chili crunch, if you prefer

Instructions

Make your Vegan Roasted Red Pepper Sauce ahead of time or get those cashews under some boiling water now so you can blend up the sauce when it's time to eat.
Rinse your quinoa if it doesn't say on the package that it has been rinsed. Place it in a large lidded sauce pan with 3 cups of water and 1 teaspoon of salt. Cover, bring to a boil, then reduce the heat to medium low and simmer, covered for 15 minutes or until there is barely any liquid at the bottom of the pot. Remove from heat and leave the lid on for another 10 minutes before fluffing and serving.
Preheat your oven to 425 degrees F. Prep two large rimmed baking sheets with parchment or nonstick spray.
Place the drained chickpeas on one of the sheet pans. Add the garlic, 2-3 Tablespoons of avocado oil, about ½ teaspoon of salt and a few cranks of freshly ground pepper. Use your hands to combine everything well and spread the beans out evenly on the pan.
On the other sheet pan, add the broccoli, cauliflower, 2-3 Tablespoons of avocado oil, the Italian seasoning, and a few generous pinches of salt and pepper. Toss everything with your hands and spread them out evenly.
Place both pans in the oven and cook for about 15 minutes. Toss everything around, rotate pans, and cook for another 10-15 mnutes until the vegetables and chickpeas are toasty brown in spots.
Assemble the bowls with a few spoonfuls of quinoa, some chickpeas, roasted vegetables, and a generous dollop of the vegan red pepper sauce. Don't forget some chili crunch or pepper flakes. :)

Notes

You can roast any vegetables you like here. Just have enough to fill the pan without overcrowding it.
If quinoa isn't your thing, this would be delicious over rice or a bed of salad greens, too.

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Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 320Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 13mgSodium 355mgCarbohydrates 43gFiber 10gSugar 8gProtein 16g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Vegan Quinoa Bowl with Garlic Roasted Chickpeas appeared first on Perry's Plate.

One Pan Chicken Sausage Skillet

Natalie Perry — Sat, 11 Mar 2023 10:47:00 +0000

I’ve spent the last 20 years throwing hurried weeknight dinners together and trying to insert more vegetables into my family members. And trying to make it easier for you, too, with one-skillet meals! There are a few tricks that make these nights less stressful.

One is… bulk Italian chicken sausage. It’s a flavor powerhouse, a great source of protein, and helps make a quick and nutritious skillet meal on a night when you don’t feel like cooking.

Why I Love This Chicken Sausage Skillet

One pan or one skillet meals like this Italian chicken sausage skillet are some of my favorites because, by default, they save me from myself. And from destroying my kitchen.

They are also usually filled with veggies.

Most of the time my kids like them.

And they're finished in under 30 minutes.

So, basically they're unicorn recipes. I linked to more of my favorite one skillet dishes below!

Chicken Italian Sausage Skillet Ingredients

Italian style chicken sausage
Broccoli
Cabbage
Red bell pepper
Sea salt
Avocado oil
Red wine vinegar
Desired toppings: Grated parmesan cheese, fresh basil, red pepper flakes

How to Make This Chicken Sausage Dinner

You can 100% use store bought sausage for this recipe (most grocery stores will have it)

Chicken Sausage Skillet Variations

What kind of sausage is best for this Chicken Sausage Skillet?

I like to use sweet Italian style chicken sausage -- especially the kind at Trader Joe's since it's easy to remove from its casings and the flavor is delicious. (I use that kind when I make Zuppa Toscana, too.)

Hot Italian sausage is also good if you're looking to add some heat.

You could use pork Italian sausage, but since it has a higher fat content, it might make your skillet greasier.

What vegetables go best in this Chicken Sausage Skillet?

Any quick-cooking vegetables that will be crisp tender with about 5 minutes of steaming are best. Here are a few suggestions:

Broccoli florets
Sliced bell peppers
Chopped cabbage
Brussels sprouts (quartered or sliced thinly)
Thinly sliced zucchini & yellow squash
Grean beans
Cauliflower florets (cut small)
Shredded carrots
Shredded sweet potatoes

Low Carb Ground Italian Chicken Sausage Skillet

Using starchy vegetables like sweet potatoes will add more carbs.

Grab an extra package of sausage and make one of these other ground chicken sausage recipes!

Ground Chicken Sausage Skillet Tips

If you don't know where to buy Italian sausage or prefer to have more control over the ingredients (I see you) you can simply use ground chicken or ground turkey and add some spices to make your own sausage mix.

I highly recommend using my Homemade Italian Seasoning because it's different from the herb-only Italian seasoning you find at the grocery store. The bits of dried minced garlic, onions, and red pepper flakes add a little zestiness. Again, if you don't want to make this spice blend, I included alternate instructions in the recipe notes.

How to serve this Sweet Italian Chicken Sausage Skillet

You can 100% eat this as written in the recipe. I added a few toppings for the photos because I was feeling a little extra.

Here are some suggestions for toppings and sides to zhuzh up this one skillet meal:

Toppings:

Feta, ricotta, goat cheese or grated Parmesan cheese
Fresh basil
Marinara sauce
Toasted pine nuts
Marinated artichoke hearts
Chili crunch or red pepper flakes for some heat
Balsamic glaze
Drizzle of extra-virgin olive oil & lemon juice

Sides:

Salad greens & a light Italian-style vinaigrette over the whole thing
Rice, quinoa, or farro
Gluten free pasta
Vegan Roasted Red Pepper Sauce (I happen to have this on hand when I was testing this recipe and it was REALLY good with it!)

How to store this Ground Chicken Sausage Skillet

Store leftovers in the fridge for up to 4 days.

Reheating leftover Chicken Sausage Skillet

Scoop some into a dish, cover and microwave for about 1 minute or until heated through.

More recipes using chicken Italian sausage

Instant Pot Zuppa Toscana

Italian Paleo Stuffed Zucchini

Easy Italian Sausage Meatballs

More On Perry's Plate

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

One Pan Chicken Sausage Meal

Yield: Serves 6 generously

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This easy skillet meal can be made with Italian chicken sausage or simply ground chicken or ground turkey with some extra seasonings! Add your favorite quick-cooking vegetables for a meal that's ready in under 30 minutes.

Ingredients

1 pound ground Italian chicken sausage
2 broccoli crowns, cut into florets
½ small head cabbage, chopped
1 red bell pepper, seeded and sliced
½ teaspoon sea salt
2 Tablespoons avocado oil
¼ cup red wine vinegar
Desired toppings: Grated parmesan cheese, fresh basil, red pepper flakes

Instructions

Bring a very large lidded skillet to high heat. Remove the sausage from its casings (if necessary) and add to skillet. Break the sausage into small pieces, stirring as it browns. Cook until no pink spots remain, about 10-12 minutes.
Add the avocado oil to the pan and continue to cook and crisp up the sausage for another 2-3 minutes.
Add the vegetables and salt and stir to combine. Pour the red wine vinegar around in the pan, then cover and let it steam for about 5 minutes, until the vegetables are crisp tender.
Remove from heat and add desired toppings. Serve.

Notes

If you can't find Italian chicken sausage, cook 1 pound of ground chicken or turkey with 2 Tablespoons of my Homemade Italian Seasoning. Or 1 Tablespoon regular Italian seasoning + 1 ½ teaspoons dried minced onion + 1 ½ teaspoons dried minced garlic (or ½ teaspoon granulated garlic).
Feel free to use any quick-cooking vegetable you like here -- ones that will be crisp tender with about 5 minutes of steaming. You should have a generous amount of vegetables -- roughly 7-8 cups. See blog post for more vegetable ideas.
I really loved this skillet served with a few spoonfuls of my Vegan Roasted Red Pepper Sauce. See blog post for more serving ideas.

Nutrition Information

Yield 6 Serving Size 2 cups
Amount Per Serving Calories 210Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 70mgSodium 703mgCarbohydrates 3gFiber 1gSugar 2gProtein 19g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post One Pan Chicken Sausage Skillet appeared first on Perry's Plate.

Easy Grilled Eggplant Stacks with Macadamia Ricotta

Natalie Perry — Sat, 21 Jul 2018 23:06:18 +0000

I feel like I created a unicorn here with this grilled eggplant recipe.

It's easy, quick (even quicker if you make the ricotta ahead of time), doesn't require an oven/stove (yay, summer grilling!), and is paleo, low-carb/keto, AND vegan. The fact that it's vegan was totally an accident. If you've spent more than 5 minutes on my site, you'll know that creating vegan recipes is not high on my priority list.

So, eggplant. Love? Hate? Have an issue with its funny texture? I feel like you have to really have to have the end goal in mind when cooking with eggplant for the first time. Picking up a foamy vegetable covered in dolphin-like skin isn't the most appetizing thing.

Eggplant does have a pretty deep purple color, which I love. Too bad it doesn't stick around after cooking. Luckily, that piece of foam turns soft and silky when it's finished.

And let's address what you're all thinking when you saw the title of this post, "What the heck is macadamia ricotta?" Well, exactly what it says -- a ricotta substitute made of whipped macadamia nuts.

There's a version in Michelle Tam's book, Nom Nom Paleo: Food for Humans, but I prefer to soak the nuts before blending them and adding a couple more ingredients for extra flavor.

Does it taste like macadamia nuts? Kinda, yeah, but only if you're eating it by the spoonful. When it's nestled between a tender piece of grilled eggplant and a drizzle of marinara sauce, it's more ricotta-like.

My original intention with this recipe was to layer it in a baking dish and create a lasagna situation, but I'm taking the easy route more often than not these days. Grilling the eggplant and making individual stacks accomplished the same thing without dirtying up a baking dish and turning on the oven.

I was so happy with this recipe. Seriously. Steve liked it, too. I'm still on an eggplant campaign with the kids, and I haven't lost hope yet. I even warmed it up for lunch a few days later and LOVED it with a couple handfuls of spring greens and a drizzle of Trader Joe's balsamic glaze. (Have you had that? Seriously so good.)

I have other eggplant recipes on my site if you want to check them out!

Eggplant Curry with Cucumber-Yogurt Sauce -- My favorite vegetarian curry ever! Like an Indian version of Eggplant Parm. (Can be gluten or grain-free, Low-Carb)

Pesto Eggplant Roll-Ups -- Rolled up sliced of tender eggplant filled with pesto and mozarella. (Gluten/Grain-Free, Low-Carb)

Grilled Eggplant Parmesan -- Similar to this recipe, but topped with a tomato bruschetta and fresh Parm. (Gluten/Grain-Free, Low-Carb)

Eggplant "Bacon" -- Perhaps the strangest recipe I have on my site, but it's actually a pretty great meatless "bacon". Or a smoky, crunchy salad topper! (Vegan, Paleo, Low-Carb with a different sweetener)

Spicy Garlic Hasselback Eggplant with Tomato-Basil Relish -- This is a Japanese eggplant studded with fresh garlic and chili flakes, wrapped in a foil packet, and grilled to tender perfection. (Paleo, Whole30, Low-Carb, Vegan)

Middle Eastern Chicken & Eggplant Kebabs with Tahini Yogurt Sauce -- This is a post I did for Pioneer Woman's site. And the first time I fell in love with tahini! (Gluten & Grain Free, Low-Carb)

Mediterranean Turkey Meatloaf with Sun-Dried Tomato Aioli -- A recipe from my first cookbook, The Big Book of Paleo Slow Cooking. Roasted eggplant mixture is folded into ground turkey with spicy peperoncinis. Seriously yum. (Paleo, Low-Carb)

Roasted Ratatouille Meatloaf & Marinara -- I loved the previous recipe so much I made an Italian version of that turkey meatloaf with roasted eggplant, tomatoes, and zucchini for my newest book, The Big Book of Paleo Pressure Cooking. (Paleo, Low-Carb) Also in the book is Middle Eastern Eggplant Hummus.

Easy Grilled Eggplant Stacks with Macadamia Ricotta

Yield: Serves 4

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Have you ever tried macadamia ricotta "cheese"? It's hearty, dairy-free alternative to ricotta filled with lots of healthy fats. These Grilled Eggplant Stacks remind me of lasagna, but much less fussy. It's also paleo, vegan, and low-carb/Keto friendly!

Ingredients

For the macadamia ricotta:

1 cup macadamia nuts (raw and unsalted, if possible)
juice from ½ of a lemon
2 tablespoons nutritional yeast
1 clove garlic
¼-1/2 teaspoon sea salt

For the eggplant stacks:

1 large eggplant, cut into ½-inch rounds
6 tablespoons avocado oil
1 teaspoon Italian seasoning
8 ounces basic marinara sauce
1 small bunch of fresh basil

Instructions

Soak the macadamia nuts in hot water for about an hour. Drain them and discard the soaking liquid.
Place the soaked nuts in a food processor or high-powered blender along with the other ricotta ingredients and ½ cup of fresh water.
Pulse, until the nuts are finely minced, then blend for 2-3 minutes, scraping the sides of the work bowl (or pitcher) as needed. The ricotta shouldn't be super grainy or crunchy from the nuts. Blend it until it looks somewhat fluffy and there aren't any chunks of nuts remaining. Put in a lidded container and set aside until ready to use.
Preheat the grill to medium heat. Spread the eggplant out on a baking sheet.
Stir together the avocado oil and Italian seasoning. Brush the seasoned oil over both sides of the eggplant.
Grill the eggplant slices, covered, for 10-15 minutes, flipping once or twice during cooking, until they are very tender. Turn down the heat if they brown too quickly -- it takes a while for them too cook all the way through.
Warm the marinara in a skillet or saucepan, if needed. Serve the eggplant slices (stacked or not) with a dollop of ricotta, a drizzle of marinara, and some fresh basil leaves.

Notes

Nat's Notes:

1. Feel free to make the macadamia ricotta a few days ahead of time and chill until ready to use. Once you get that done, it only takes about 20 minutes to make these! If you don't want to put cold ricotta on your eggplant, spread a little on each eggplant slice while they're still on the grill, during the last 2-3 minutes of cooking time.

2. You could also roast the eggplant in the oven if you don't have a grill. Just spread the oil on the slices as instructed and then roast them at 425 until golden brown and very tender, flipping halfway through cooking. It should take about 10-12 minutes.

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The post Easy Grilled Eggplant Stacks with Macadamia Ricotta appeared first on Perry's Plate.

5-Minute Cheezy Zucchetti Bowl

Natalie Perry — Fri, 13 Apr 2018 22:04:14 +0000

Do you get into lunchtime ruts, too? Actually I know you do because I get asked a lot what I eat for lunch, and most of the time my answers aren't super inspiring. But I've got an inspiring idea for you today, friends -- 5-Minute Cheesy Zucchetti Bowl and a review of a gorgeous cookbook.

I think lunchtime is hard because it interrupts the flow of the day. Or maybe just my day? Am I the only one who gets annoyed by lunch? I tell my husband all the time that I wished we, as humans, only needed to eat once, maybe twice a day.

Some people can get away with eating two large meals a day, but I've got a rather healthy appetite. Blessing/curse, yo.

And don't even get me started on lunches when all my kids happen to be home. #shortordercook

If I HAVE to eat lunch, I'm totally glad I have this book -- Nourishing Superfood Bowls by Lindsay Cotter. Have you been to Lindsay's blog, Cotter Crunch? Gorgeous, healthy stuff. I love Lindsay's fresh, approachable take on gluten-free recipes and her photos always dazzle me. And she really loves food puns. She's my people.

I'll talk about the zoodle bowl I made in a minute, but I want to tell you more about Lindsay's book.

Page after page of drool-worthy photos and colorful, creative bowls. Doesn't this Green Goddess Power Salad look amazing??

I see some fresh figs in there, too. Did I tell you I had fresh figs for the first time last year? (I know, where have I been?)

There's even a dessert chapter! This is the Creamy Chocolate Streusel Bowl. Yum.

All of Lindsay's recipes are gluten-free and most of them are dairy-free. I especially love how she includes options for all healthy eating options -- paleo/low-carb/vegetarian. There's something for everyone here!

I was super impressed by this quick little lunch bowl. It came from the Zippy Lunch Bowls chapter -- yes, a whole chapter for quick, creative lunches! The "cheese" sauce has a nutritional yeast base with a touch of tomato sauce and comes together super fast.

Grab a copy of Lindsay's book, Nourishing Superfood Bowls, and you might end up liking lunch again, too.

5-Minute Cheezy Zucchetti Bowl

Yield: Serves 1

Prep Time: 5 minutes

Total Time: 5 minutes

Lunch doesn't need to be boring. Or time consuming. This 5-Minute Cheesy Zucchetti Bowl is a great way to eat zoodles and is paleo, low-carb, and vegan!

Ingredients

2 small zucchinis
⅓ cup nutritional yeast
¼ cup unsweetened almond milk
1-2 Tablespoons olive oil
¼ teaspoon minced garlic
Sea salt, to taste
Pepper, to taste
2 Tablespoons tomato sauce
1 plum tomato, thinly sliced
Pinch of Italian seasoning
Fresh basil or parsley
Crushed red pepper flakes
1 Tablespoon capers

Instructions

Spiralize or thinly julienne-cut the zucchini. Place in a bowl and press with a paper towel to remove the excess water. Drain any excess water from the bowl.
In a microwave-safe bowl, combine the nutritional yeast, almond milk, olive oil, and garlic. Cook in the microwave for 30-45 seconds until warm. Remove and whisk the mixture until well combined. Add the salt, pepper, and tomato sauce, and whisk again.
Toss the almond milk mixture with the zucchini noodles and add the sliced tomato. Add a sprinkle of Italian seasoning, basil, red pepper flakes and capers. Season with salt and pepper to taste, if desired.

Notes

Nat's Notes:

1. Lindsay suggests adding chickpeas, chicken or gluten-free sausage to add some protein.

2. I don't have a microwave in my kitchen, so I made the sauce in a small skillet on the stove.

3. I prefer warm zucchini noodles, so I tossed the whole thing into the skillet and warmed it up for a few minutes. If your zucchini is room temperature when you start, you probably don't need to do this.

4. I used a few quartered grape tomatoes and omitted the capers.

Disclosure: This post contains Amazon affiliate links. Purchases made by using these links doesn't cost you any extra and helps keep my content free. I received a free review copy of Nourishing Superfood Bowls, but received no other compensation for this post. All opinions shared are my own.

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