Southwest Zucchini Noodle Bowl Recipe

A Fresh, Veggie-Packed Twist on a Tex-Mex Favorite

This colorful zucchini noodle bowl combines tender “zoodles” with sautéed peppers, onions, tomatoes, and black beans for a light yet satisfying meal. Finished with creamy avocado, bright lime juice, and bold salsa, this recipe is perfect for a healthy lunch or quick weeknight dinner.

Ingredients

For the Zoodle Bowl

• 1 medium to large zucchini, spiraled (or pre-made zucchini noodles)

• 6 mini sweet peppers, chopped

• 1/2 red onion, sliced

• 1/2 cup cherry tomatoes, halved

• 2 Tbsp olive oil, divided

• 1/2 cup black beans, drained

• 2 Tbsp chopped cilantro

• 1/2 lime

• 1 avocado, sliced

• Salsa, to taste

Directions

Step-by-Step Instructions

1. Sauté the Zucchini Noodles
   Heat a sauté pan over medium-high heat and add 1 Tbsp olive oil. Once warm, add the zucchini noodles and sauté for 3–4 minutes. Transfer to paper towels to drain excess liquid.

2. Cook the Vegetables
   Add the remaining 1 Tbsp olive oil to the hot pan. Add the onions, peppers, and tomatoes, and sauté for about 5 minutes until tender.

3. Add the Beans and Herbs
   Stir in the black beans and cook for another 2 minutes. Sprinkle the chopped cilantro over the vegetable mixture.

4. Assemble the Bowl
   Plate the zucchini noodles and top with the sautéed vegetables. Squeeze fresh lime juice over the top.

5. Finish and Serve
   Add sliced avocado and a spoonful of salsa. Serve immediately and enjoy.

Serving Tip

Pair this zoodle bowl with grilled protein or enjoy it on its own for a light, plant-forward meal bursting with fresh, Southwest-inspired flavor.