Paleo Black Bean Noodles
Discover the perfect low-carb twist on a beloved classic with these Paleo Black Bean Noodles—without the beans! In this vibrant and nutrient-packed recipe, spiralized zucchini and carrot take center stage as the ultimate gluten-free, grain-free "noodles," tossed with aromatic garlic, fresh ginger, and colorful bell pepper. A savory splash of coconut aminos replaces soy sauce to keep this dish entirely Paleo, while a sprinkle of sesame seeds and red pepper flakes adds crunch and a subtle kick. Ready in just 25 minutes, this quick and easy veggie-packed meal is as nourishing as it is delicious. Perfect for anyone seeking a clean-eating alternative to pasta, it's a satisfying crowd-pleaser that fits seamlessly into Whole30, keto, and paleo diets!
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Recipe Information
Ingredients
- 2 large zucchini
- 1 medium bell pepper
- 2 large carrot
- 0.25 cup coconut aminos
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 tablespoon ginger
- 3 stalks green onion
- 1 tablespoon sesame seeds
- 0.5 teaspoon red pepper flakes
Instructions
Using a spiralizer, spiralize the zucchinis and carrots to create noodles. Set them aside.
Thinly slice the bell pepper into strips.
Finely chop the garlic and ginger.
Slice green onions into small rings, keeping the green tops separate for garnishing.
In a large skillet, heat olive oil over medium heat. Add the garlic and ginger, sautéing until fragrant, about 1 minute.
Add the bell pepper strips to the skillet and cook for about 3-4 minutes until they start to soften.
Add the spiralized zucchini and carrots to the skillet, stirring to combine with the bell pepper and aromatics. Cook for another 2-3 minutes, until the vegetable noodles are tender but still al dente.
Pour in the coconut aminos and add the sliced green onions (white parts only), tossing everything together to coat the vegetables evenly in the sauce.
Sprinkle red pepper flakes and sesame seeds over the vegetable noodles, stirring gently to mix.
Remove from heat and transfer to serving plates.
Garnish with the green tops of the green onions before serving.
Nutrition Facts
Calories |
650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5921 mg | 257% | |
| Total Carbohydrate | 75.4 g | 27% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 56.0 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1888 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
