JODY C’S SPINACH SUPER BOWL
JODY C’S SPINACH SUPER BOWL
Ingredients
- 1/2 packet of spaghetti (you can use any type of spaghetti: gluten free made from rice, lentils, chickpeas or peas, corn spaghetti, wholemeal lentil spaghetti for extra protein, or even zucchini noodles)
- Coconut oil (for frying)
- 6-8 baby leeks (chopped)
- 1 clove garlic (chopped)
- 1 large bunch of spinach (chopped)
- 3 tablespoons tahini
- 4 tablespoons lemon juice
- 1 teaspoon agave / vegan honey
- 1 teaspoon mustard
- Salt & pepper for seasoning
Instructions
- Cook the spaghetti according to the instructions.
- While the spaghetti is cooking, heat up a dollop of coconut oil in a non-stick pan.
- Add the chopped garlic and baby leaks & allow to sizzle for 3 or 4 minutes.
- In the meantime, mix the tahini, lemon juice, agave and mustard in a bowl. It will get a little sticky. Here it is IMPORTANT to gradually add a little bit of water and keep stirring until a smooth creamy paste is formed.
- To the leaks, add in the spinach with some seasoning and allow to soften and wilt (DON'T overcook, it needs to maintain its colour!)
- Once the spaghetti is done, drain and toss with some olive oil.
- Serve in a bowl topped with the spinach & leek mix and drizzled with the creamy tahini dressing.
Notes
Recipe & photo credit: Jodi C AKA The Veggie Babe