Zoodles Rainbow Jar

You are unauthorized to view this page. Please login.

  • 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
  • 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!
We love this simple, light meal for lunch or dinner. Lasts sealed in the fridge up to 5 days!