5 from 15 votes
Southwestern Zucchini Noodle Bowls
Southwestern Zucchini Noodle Bowls layer spiralized zucchini noodles with charred corn kernels, black beans, grape tomatoes, red onion, avocado slices, and crumbled queso fresco. A cilantro lime vinaigrette ties the ingredients together, yielding a fresh, colorful bowl with varied textures and southwestern flavors.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
4
Calories:
528 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
For the bowls:
- 2 zucchini spiralized, medium
- 1 corn on the cob
- 14 ounces black beans rinsed and drained
- 1 cup grape tomatoes halved, or cherry tomatoes
- 1/4 red onion thinly sliced
- 1 avocado sliced, large
- 1/4 cup queso fresco
- vinaigrette cilantro lime
- cilantro for garnish
Instructions
- To char the corn:Heat a griddle pan or grill to high medium-high heat. Rub the corn with olive oil and chargrill for 7-10 minutes, turning occasionally, until tender. Remove and let cool. Use a sharp knife to remove the corn kernels.
- To assemble the zucchini noodle bowls:Add the zucchini noodles to a large bowl or individual bowls. Top with charred corn, black beans, tomatoes, red onion, avocado slices, queso fresco. Drizzle with cilantro lime vinaigrette and toss. Garnish with cilantro and serve.
Cup of Yum
Notes
- If desired, skip charring corn and use raw corn kernels for a fresher, crunchier texture.
- Frozen corn can be used as a substitute when fresh corn is unavailable.
Nutrition Information
Calories
528kcal
(26%)
Carbohydrates
39g
(13%)
Protein
14g
(28%)
Fat
28g
(43%)
Saturated Fat
4g
(20%)
Fiber
14g
(56%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 528
% Daily Value*
| Calories | 528kcal | 26% |
| Carbohydrates | 39g | 13% |
| Protein | 14g | 28% |
| Fat | 28g | 43% |
| Saturated Fat | 4g | 20% |
| Fiber | 14g | 56% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.