Zucchini & Squash Noodle Buddha Bowl

Serving Size: 2

Prep time: 30 min

Total time: 1 hour

Ingredients

● 1 large zucchini

● 2 medium-sized yellow squash

● ¼ cup greek yogurt, plain

● ½ avocado

● ¼ cup of water

● 2 tbsp lemon juice, plus zest

● ½ cup cilantro leaves, plus ½ cup chopped for

garnish

● 1 clove garlic, minced

● ¼ cup olive oil

● Salt and black pepper

● Sesame seeds, for garnish

● 1 can chickpeas

● ¼ cup grape tomatoes, halved

Directions

1. Preheat the oven to 400ºF, on roast mode

2. Drain and rinse the chickpeas and place them in a mixing bowl

3. Toss with oil and salt, then spread out on a baking sheet

4. Roast the chickpeas for 30-35 minutes until they are golden and crispy on the outside

5. Make the salad while you roast the chickpeas

6. Slice the zucchini and squash according to VASTA instructions, and add to a mixing

bowl

7. Blend yogurt, avocado, water, lemon juice, zest, cilantro, garlic, and salt in a blender

until smooth

8. Add in olive oil and blend for a few minutes more until creamy

9. Add more salt and pepper as needed

10. Toss together the zucchini and squash with the dressing, adding a small amount at a

time until the noodles are coated according to your preference

11. There will be extra dressing

12. Sprinkle salad with sesame seeds, chopped cilantro and serve with roasted chickpeas,

avocado slices, tomatoes, or any additional toppings of your choice

13. Enjoy!