Makes: 5 5
This dish is made with black bean spaghetti, which is gluten free and vegan approved!
Black bean spaghetti
sea salt and pepper
-Cook pasta according to package
-Once pasta is done cooking, drain it and put it into a large container
-Sauté kale in a pan with olive oil.
-Add corn and tomatoes and keep on low heat for about 10 minutes.
-Top your cooked pasta with kale, corn, and tomatoes.
In a food processor, add garlic, lime juice, avocado, sea salt and pepper, cilantro and jalapeño. Blend until smooth consistency.
-If you are dividing this up for lunch later in the week, put pasta in each Tupperware bowl.
-Add Avocado Lime sauce the morning of or the night before you plan on taking your meal.
(If you are reheating the pasta add sauce at the end. I would not heat the sauce)