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Plant-Based Beef Italian Zoodles

Plant-based Beef Italian Zoodles
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Plant-Based Beef Italian Zoodles

Nutrition Facts

Plant-Based Beef Italian Zoodles
CaloriesCalories
290 Per Serving
ProteinProtein
18g Per Serving
FiberFiber
6g Per Serving
×
Calories 290
Total Fat 15.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0 mg
Sodium 490 mg
Total Carbohydrate 23 g
Dietary Fiber 6 g
Sugars 6 g
Protein 18 g

Ingredients

Servings   1   Serving Size   1 bowl

  • 2.5 ounce plant-based ground beef
  • 1 cup zucchini noodles
  • 2 tablespoons water
  • 1/2 cup broccoli florets
  • 1/4 cup carrot noodles
  • 1 tablespoon yellow onion (minced)
  • 1/2 tablespoon garlic (minced)
  • 1 teaspoon lemon juice (optional)
  • 1/2 teaspoon avocado oil
  • 1 tablespoon basil (roughly chopped)
  • 1/4 cup roasted tomato garlic sauce

Roasted Tomato Garlic Sauce

  • 1 tablespoon avocado oil
  • 6 garlic cloves
  • 4 sprigs fresh thyme
  • 2 cups cherry tomatoes (cut in half)
  • 1/2 teaspoon Kosher salt
  • 1/4 cup white wine
  • 1/4 cup water
  • black pepper (to taste, optional)

Directions

Tip: Click on step to mark as complete.

Roasted Tomato Garlic Sauce

  1. Combine the tomatoes, oil, garlic, thyme, salt & pepper in an oven-proof sauté pan and slow roast uncovered at 350F for 20 minutes or until garlic is tender.
  2. Remove pan from oven, pull out thyme sprigs out and deglaze the pan over medium high heat with wine and water for 1 min or until liquid is reduced by half.
  3. Remove mixture from pan and set aside.

Zoodle Bowl Directions

  1. Prepare carrot & zucchini noodles with zoodle maker (or use store bought zoodles).
  2. Lightly spray a non-stick saut茅 pan with olive oil and brown plant-based ground beef over medium heat breaking up as needed - 2-3 minutes.
  3. Remove beef from pan. In the same pan add olive oil and saut茅 onion and garlic with broccoli 2 min over medium low heat.
  4. Add in zucchini carrot noodles and water, increase heat to medium high (cover if you can) to cook off water to tenderize veg 1 minute.
  5. Turn heat to med low and add back in cooked plant-based ground beef with roasted garlic tomato sauce.
  6. Toss to combine over medium low 1 minute and season with lemon juice and fresh basil. Enjoy.
 

Nutrition Facts

Plant-Based Beef Italian Zoodles
CaloriesCalories
290 Per Serving
ProteinProtein
18g Per Serving
FiberFiber
6g Per Serving
×
Calories 290
Total Fat 15.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0 mg
Sodium 490 mg
Total Carbohydrate 23 g
Dietary Fiber 6 g
Sugars 6 g
Protein 18 g

Ingredients

Servings   1   Serving Size   1 bowl

  • 2.5 ounce plant-based ground beef
  • 1 cup zucchini noodles
  • 2 tablespoons water
  • 1/2 cup broccoli florets
  • 1/4 cup carrot noodles
  • 1 tablespoon yellow onion (minced)
  • 1/2 tablespoon garlic (minced)
  • 1 teaspoon lemon juice (optional)
  • 1/2 teaspoon avocado oil
  • 1 tablespoon basil (roughly chopped)
  • 1/4 cup roasted tomato garlic sauce

Roasted Tomato Garlic Sauce

  • 1 tablespoon avocado oil
  • 6 garlic cloves
  • 4 sprigs fresh thyme
  • 2 cups cherry tomatoes (cut in half)
  • 1/2 teaspoon Kosher salt
  • 1/4 cup white wine
  • 1/4 cup water
  • black pepper (to taste, optional)

Directions

Tip: Click on step to mark as complete.

Roasted Tomato Garlic Sauce

  1. Combine the tomatoes, oil, garlic, thyme, salt & pepper in an oven-proof sauté pan and slow roast uncovered at 350F for 20 minutes or until garlic is tender.
  2. Remove pan from oven, pull out thyme sprigs out and deglaze the pan over medium high heat with wine and water for 1 min or until liquid is reduced by half.
  3. Remove mixture from pan and set aside.

Zoodle Bowl Directions

  1. Prepare carrot & zucchini noodles with zoodle maker (or use store bought zoodles).
  2. Lightly spray a non-stick saut茅 pan with olive oil and brown plant-based ground beef over medium heat breaking up as needed - 2-3 minutes.
  3. Remove beef from pan. In the same pan add olive oil and saut茅 onion and garlic with broccoli 2 min over medium low heat.
  4. Add in zucchini carrot noodles and water, increase heat to medium high (cover if you can) to cook off water to tenderize veg 1 minute.
  5. Turn heat to med low and add back in cooked plant-based ground beef with roasted garlic tomato sauce.
  6. Toss to combine over medium low 1 minute and season with lemon juice and fresh basil. Enjoy.
 

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