In Season: Zucchini Dragon Bowl
It’s zucchini season!
The registered holistic nutritionists from Canadian School of Natural Nutrition were onsite at Trout Lake Market last Saturday offering market shoppers tips, recipes, and consultations on eating healthy and in season. While they were there, they picked up some colourful vegetables to make this week’s recipe: Zucchini Dragon Bowl.
Chock full of nutrients and dietary fibre, zucchini is particularly high in vitamin A, vitamin C, and minerals like manganese, magnesium, and potassium. When you combine it with power veggies like carrot and beets and protein-rich foods like quinoa, cashew, and peanut, you’ve got a one-bowl meal that has everything you need!
Catch the Canadian School of Natural Nutrition at Kitsilano Market this Sunday, June 19th!
Zucchini Dragon Bowl
By: Patty Javier Gomez, R.H.N.
1 Green Zucchini – spiralized or made into long noodle like pieces with a peeler
1 Yellow Zucchini – spiralized or made into long noodle like pieces with a peeler
2 Carrots – grated
1 Beet – grated
1 head of chopped radicchio
A handful of chopped fresh fenugreek
2 Cups of cooked Quinoa
A handful of ground cashews (I use a mortar and pestle)
Garlic Peanut Sauce:
1 ½ cup peanut butter
3-4 garlic gloves
Salt & pepper to taste
Juice of one lemon and one lime
1 Tbs. Apple cider vinegar
1-2 Tbs. Olive oil (and more if not smooth/runny enough)
- I like to have all of the ingredients in separate bowls and then compile them in my bowl with the quinoa on the bottom.
- Drizzle with garlic peanut sauce to taste