Julienned Zucchini Vegan Mexican Bowl with Black Beans, Avocado, Tomato, Poblano, and Lime

Directions

Drain the beans into a colander placed in the sink, rinse well with cold water, and let beans drain while you make the dressing. Zest one lime, then squeeze the juice as well as additional limes to make 5 tablespoons lime juice. Save 2 tablespoons lime juice for the avocado; mix 3 T lime juice, lime zest, olive oil, Spike Seasoning, ground cumin, and chile powder to make the dressing. Put drained beans into a bowl big enough to hold all the salsa mixture and stir in 2 T dressing. Peel and dice the avocado and toss with 2 T lime juice Chop tomatoes and toss with the beans. Cut off stem and remove seeds from the Poblano pepper, finely dice the pepper, and toss with the beans. Then gently stir the avocado with lime juice and enough dressing to moisten it into the salsa mixture, saving at least 2 tablespoons of the dressing to season the zucchini. Use a Julienne Cutter, Mandoline Slicer, or other tool to make the noodles. Unless you have a huge wok-type pan, I would saute the zucchini in two batches. Heat half the oil over high heat, add half the sliced garlic, and saute the garlic just until it’s fragrant, about 1 minute. Remove the garlic and immediately add half the julienned zucchini to the seasoned oil. Saute 1-2 minutes, just until the zucchini is starting to soften, then stir in 1 tablespoon of the dressing and saute about 1 minute more. Season zucchini to taste with salt and fresh ground black pepper. Repeat with the other half of the zucchini if you’re making all four servings. To serve, divide the sauteed zucchini among bowls and top with a generous scoop of the black bean mixture.