Makes: 5 5

Description: This dish is made with black bean spaghetti, which is gluten free and vegan approved!

Ingredients:
1 bag  Black bean spaghetti
1 can  corn
1 can  diced tomatoes
1 bag  kale
1 clove  garlic
3 limes  lime juice
1/2  ripe avocado
1 pinch  sea salt and pepper
1/4 cup  cilantro (optional)
1/2  jalapeno (optional)

Instructions: -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.

For Sauce:
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)

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