Greek Zoodle Bowl Recipes

GREEK ZOODLE BOWL

Steps:

• Spiralize the zucchini and cucumber and divide in two bowls
• Chop the veggies and herbs, divide betweent the two bowls
• Add the hemp hearts and anything else you want to add for protein
• Make the dressing in a small container with a tight fitting lid.
• Add the seasoning, red wine vinegar, olive oil and chopped mint. Shake well.
• Pour dressing over the salad, enjoy!

GREEK ZOODLE SALAD

Steps:

• Cut zucchini into noodle-shaped strands using a spiralizing tool. Place "zoodles" in a large bowl and top with cucumber, tomatoes, olives, red onion, and feta cheese.
• Whisk olive oil, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; pour over "zoodle" mixture and toss to coat. Marinate salad in refrigerator for 10 to 15 minutes.

GREEK ZOODLE SALAD WITH ROASTED GARLIC TAHINI SAUCE

Steps:

• In a large bowl, combine the olive oil, red wine vinegar, dijon (if using), garlic, oregano, garlic powder, onion powder, salt, and aminos. This will be the bowl you're mixing everything in, so you'll have one less bowl to clean by mixing it right in here! Whisk vigorously until thoroughly combined. Taste, adjust seasoning if needed.
• Spiralize the zucchini to make your noodles. See notes below for a few suggestions of my favorite spiralizers!
• Add your zoodles, garbanzos, sliced and halved cucumber, cherry tomatoes, kalamata olives, mint, parsley, and dill to bowl. Toss to combine.
• In a small food processor or blender, add tahini, lemon juice, cumin, chili powder, and salt. Start out by adding 2 tablespoons of water and 1 tablespoon of olive oil. See note below regarding the amount of water and olive oil to use.
• Blend until thoroughly combined, and of desired consistency.
• Garnish with extra herbs and lemon wedges. Enjoy!

BRUSCHETTA CHICKEN ZOODLE BOWLS

Steps:

• Combine all of the tomato basil bruschetta ingredients in a medium bowl.
• Place in the refrigerator until ready to serve the bowls.
• Combine 2 tbsp olive oil, balsamic vinegar, sea salt, black pepper, garlic and basil.
• Add to a large plastic bag with the chicken and marinate for up to 8 hours, I would recommend at least an hour.
• Remove the chicken from the marinade and place on a grill over medium heat for 10-12 minutes per side.
• While the chicken is grilling, add the remaining 1 tbsp olive oil to a large skillet, then add the zucchini noodles and saute 3-5 minutes.
• Divide the zucchini noodles between two bowls.
• Once the chicken is grilled, slice it up and place on top of the zoodles.
• Spoon the bruschetta over the chicken and zoodles.

GREEK CHICKEN ZOODLE BOWLS

Steps:

• In a large bowl, prepare the marinade for the chicken by combining the olive oil, crushed garlic, dried oregano, lemon zest, lemon juice, parsley, kosher salt & black pepper.
• Add the chicken breasts, toss to coat and place in the refrigerator for at least 10 minutes.
• In the meantime prepare the tomato cucumber salsa by combining the onion, cherry tomatoes and cucumber in another large bowl.
• In a small bowl, prepare the salsa dressing by whisking together the olive oil, red wine vinegar, lemon juice, oregano, black pepper and kosher salt.
• Pour this mixture over the diced tomato, cucumber and onion, toss to combine.
• Remove the chicken from the marinade and place on a grill or grill pan over medium heat for 10-12 minutes per side.
• While the chicken is grilling, spiralize the zucchini noodles with a spiralizer, then add the remaining 1 tbsp olive oil to a large skillet and add the zucchini noodles, saute 3-5 minutes.
• Divide the zucchini noodles between four bowls.
• Once the chicken is grilled, slice it up and place on top of the zoodles.
• Spoon the tomato cucumber salad over the chicken and zoodles.
• Optionally sprinkle feta cheese and fresh mint over the bowls.
• Serve each bowl with a lemon wedge to squeeze over the bowl.