Buckwheat Zoodle Bowl with Roasted Veggies and Lemon Mint Dressing

CP Phase Lunch Yellow food vegan vegetarian pescatarian halal kosher dairy-free nut-free egg-free shellfish-free fish-free soy-free pork-free low-histamine

Buckwheat adds gluten-free goodness and texture. Zucchini noodles hydrate. Lemon and mint jazz up and refresh.

🥦 Ingredients

  • ●½ cup cooked buckwheat
  • ●2 cups zucchini noodles
  • ●1 cup roasted bell pepper and carrot
  • ●Juice of
  • ●½ lemon
  • ●1 tbsp chopped mint
  • ●1 tbsp olive oil
  • ●½ tsp salt

👩‍🍳 How to Make It

1
Roast veggies: Toss with olive oil and salt. Roast at 425°F for 25 minutes. Steam zoodles: Steam 2 minutes until tender. Make dressing: Mix lemon juice, mint, olive oil, and salt. Serve: Layer bowl and drizzle dressing.

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