Ingredients
- 1 zucchini large, spiralized (or use a veggie peeler)
- ½ cup brown rice
- ½ cup scallions thinly sliced
- ½ cup bell pepper chopped
- ½ cup garbanzo beans
- 2 tbsp kalalmata olives (optional)
- ½ cup spinach packed
- ½ avocado ripe
- 1 lemon juiced
- 1 tbsp rice wine vinegar
- 3 tbsp extra virgin olive oil
- ½ tsp salt
- pinch ground pepper
Instructions
- Blend spinach, avocado, lemon, vinegar, olive oil, salt, and pepper in a high speed blender or food processor and set aside.
- Pour ½ the dressing into the bottom of two mason jars.
- In any order, layer the rice, zoodles, peppers, scallions, chickpeas and olives.
- Drizzle with extra dressings according to taste, cover and refrigerate.
- Once ready to eat, shake the jar vigorously and then dig in with a fork or throw in a bowl and enjoy!
Notes
We love this simple, light meal for lunch or dinner. Lasts sealed in the fridge up to 5 days!
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