Green Veggie Bowl with Basil Jalapeño Dressing
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • Basil Jalapeno Vinaigrette
  • ¼ cup extra virgin olive oil
  • 1 cup tightly packed basil leaves
  • 1 small shallot
  • 2 jalapeños (1 with seeds, 1 without seeds)
  • 1 tablespoon white wine vinegar
  • ½ teaspoon salt
  • Veggie Bowl
  • 8 asparagus
  • 1 zucchini
  • 4 cups Tuscan kale
  • ½ cup frozen edamame
  • 1 avocado
  • Half a packet of rice noodles
  • 1 tablespoon extra virgin olive oil
  1. Add all ingredients into a blender or food processor and blend until smooth. Add more olive oil if needed to smooth out. Taste and be sure the heat is at a good level for your liking.
  2. Bring pot of water to boil.
  3. Prepare all vegetables. Rinse asparagus, trim bottom end and cut the rest at a diagonal in 2 inch sections. Cut zucchini into half moon shaped pieces. Cut or tear Tuscan kale into small chunks.
  4. Cook rice noodles according to package instructions (usually around 3 minutes).
  5. While noodles are cooking, begin cooking vegetables. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add asparagus, zucchini and kale. Cook for about 2 minutes.
  6. Add frozen edamame to defrost and heat.
  7. Drain noodles once cooked. Add to vegetables and pour dressing into pan.
  8. Toss noodles and veggies.
  9. Cut avocado. Spoon noodles into a bowl and serve with avocado on top.
Recipe by Gourmet Gab at