Go Back
For a tasty pesto zoodle bowl, you need some fresh ingredients. Here’s what you’ll use: - 2 medium zucchinis, spiralized into zoodles - 1 cup basil pesto (store-bought or homemade) - 1 cup cherry tomatoes, halved - 1 cup cooked chickpeas (canned or boiled) - Fresh basil leaves for garnish These fresh ingredients give your dish great flavor and color. You also need a few pantry staples to make this dish shine. Make sure you have: - 1/4 cup toasted pine nuts - 1/2 teaspoon garlic powder - Salt and black pepper to taste These items help to enhance the taste and texture of your meal. To make your zoodle bowl even more special, consider adding: - Grated Parmesan cheese for serving (optional) This adds a rich, cheesy flavor if you like cheese. You can also play with different toppings to suit your taste. For the full recipe, you can check out the details in the recipe section. To start, take your zucchinis and spiralize them into zoodles. If you don't have a spiralizer, a vegetable peeler works too. Just slice thin strips that look like noodles. Aim for long, thin strands. This will give your dish a great texture. Next, grab a large mixing bowl. Add the zoodles and pour in the basil pesto. Use tongs or a large spoon to mix them. Toss gently until the zoodles are well coated. The pesto will stick to the noodles and add flavor. In another bowl, combine the halved cherry tomatoes and chickpeas. Sprinkle in the garlic powder, a pinch of salt, and some black pepper. Stir this mix gently. You want the seasoning to spread evenly. This mix adds color and protein to your bowl. Now it's time to bring it all together! Carefully fold the tomato and chickpea mix into the zoodle bowl. Be gentle to avoid breaking the zoodles. Divide the mixture into serving bowls. Top each bowl with toasted pine nuts and fresh basil leaves. If you like, sprinkle some grated Parmesan cheese on top. This adds a nice touch of flavor. For a great look, serve in colorful bowls. The bright greens and reds will make your dish pop. Enjoy your Easy Pesto Zoodle Bowl! For the full recipe, visit the recipe section. To make the best zoodles, choose firm zucchinis. Look for ones that are smooth and shiny. Use a spiralizer for long, even strands. If you lack a spiralizer, a vegetable peeler works too. Thin strips can mimic noodles nicely. Avoid over-spiralizing, as it can lead to mushy zoodles. Pat them dry before cooking to remove excess moisture. This keeps your dish from becoming watery. Mixing ingredients should be gentle. After spiralizing your zoodles, add the basil pesto. Use tongs or a large spoon to toss them together. Make sure every zoodle is coated well. For the cherry tomatoes and chickpeas, season them in a separate bowl. This allows for even flavor distribution. When you combine everything, fold gently to keep the zoodles intact. This ensures your meal looks as great as it tastes. To elevate your pesto zoodle bowl, add extra ingredients. Consider mixing in roasted red peppers or artichokes for a twist. Fresh spinach or arugula adds a nice crunch. For a kick, a sprinkle of red pepper flakes can spice things up. You can also add proteins like chicken or shrimp if you desire. Fresh herbs like parsley or chives bring brightness to the dish. Don’t forget a squeeze of lemon juice for a zesty finish. For the full recipe, check out the detailed instructions provided earlier. {{image_4}} If you want to make a vegan pesto zoodle bowl, skip the cheese. Use nutritional yeast instead. It adds a cheesy flavor without dairy. You can also substitute chickpeas with cooked lentils for extra protein. They blend well with the zoodles and pesto. Try adding a splash of lemon juice for brightness. This keeps your dish fresh and exciting. To make your zoodle bowl heartier, add protein like chicken or shrimp. Cook the chicken in a pan until golden brown. Slice it thin and toss it with the zoodles. If you prefer shrimp, sauté them until pink and tender. They cook quickly and add a nice flavor. Both options provide great texture and taste. You can also season them with garlic for an extra kick. Incorporate seasonal vegetables for added color and nutrients. Think bell peppers, spinach, or asparagus. Slice them thin and sauté them lightly. This helps keep their crunch and flavor. Toss these veggies in with the zoodles and pesto for a lovely mix. You can also add roasted vegetables for a smoky taste. Each season brings new veggies to explore, so get creative! For the full recipe, check out the earlier sections. After you enjoy your Easy Pesto Zoodle Bowl, you may have some leftovers. Store any extra zoodles in an airtight container. Make sure to keep them in the fridge. They will stay fresh for up to three days. If you added tomatoes, it’s best to eat them within two days for the best taste. When you want to warm up your zoodles, do it gently. Place them in a skillet over low heat. Add a tiny splash of water or oil to keep them moist. Stir often until they are heated through. Avoid using the microwave, as it can make zoodles soggy. Each ingredient in your zoodle bowl has its own shelf life. Zucchini can last about a week in the fridge. Basil pesto, if stored properly, can last up to a week too. Cherry tomatoes stay fresh for about five days. Cooked chickpeas can last about three days when stored in the fridge. Toasted pine nuts can stay good for a month if kept in a cool, dry place. Always check for any spoilage before using your ingredients. For the full recipe, check here. Zoodles are noodles made from zucchini. They are a fun, healthy swap for regular pasta. You can make zoodles easily at home. Just take fresh zucchini and spiralize it using a spiralizer. If you don’t have a spiralizer, a vegetable peeler or knife can work, too. Slice the zucchini into thin strips. This gives you long, noodle-like strands. Zoodles cook quickly, so they stay crisp and fresh. Yes, making your own pesto is simple and fun! You need fresh basil, garlic, nuts, olive oil, and cheese. Blend these ingredients together until smooth. You can adjust the flavors to suit your taste. For a nut-free option, skip the nuts and add more basil. Homemade pesto is a great way to add a personal touch. It can make your zoodle bowl even more special. Absolutely! This zoodle bowl is perfect for meal prep. You can make it ahead and store it in the fridge. Just keep the zoodles separate from the pesto. This helps keep them fresh and crunchy. When you’re ready to eat, mix everything together. You can enjoy it cold or warm it up slightly. This dish is healthy and quick, making it great for busy days. Customizing your zoodle bowl is easy! You can add different veggies like bell peppers or spinach. For more protein, try adding grilled chicken or shrimp. Change the nuts in your pesto, too. Use walnuts or cashews for a twist. You can also add spices like red pepper flakes for heat. Experimenting makes each bowl unique and fun to eat. Check out the Full Recipe for more ideas! You learned how to create a tasty pesto zoodle bowl using fresh ingredients. We explored steps to prepare zoodles, mix flavors, and make the perfect meal. With tips on storage and variations, you can keep this dish exciting. Remember to try different proteins or seasonal veggies. Enjoy your flavorful zoodle experience, and don’t forget to get creative with your ingredients! Your healthy meal is just a bowl away.

Easy Pesto Zoodle Bowl

Create a fresh and healthy meal with this delightful pesto zoodle bowl recipe! Made with spiralized zucchinis, rich basil pesto, cherry tomatoes, and chickpeas, this dish is not only easy to prepare but bursting with flavor. Perfect for a quick lunch or dinner, this vibrant bowl will impress your family and friends. Click through to explore the full recipe and elevate your meal with this nutritious and delicious twist on pasta!
Print Recipe Pin Recipe

Ingredients
  

2 medium zucchinis, spiralized into zoodles

1 cup basil pesto (store-bought or homemade)

1 cup cherry tomatoes, halved

1 cup cooked chickpeas (canned or boiled)

1/4 cup toasted pine nuts

1/2 teaspoon garlic powder

Salt and black pepper to taste

Fresh basil leaves for garnish

Grated Parmesan cheese for serving (optional)

Instructions
 

Begin by spiralizing the zucchinis using a spiralizer to create long, noodle-like strands known as zoodles. If you don't have a spiralizer, you can simply use a vegetable peeler to slice thin strips that resemble noodles.

    In a large mixing bowl, add the freshly made zoodles and pour in the basil pesto. Use tongs or a large spoon to toss the zoodles carefully until they are thoroughly coated with the pesto.

      In a separate mixing bowl, combine the halved cherry tomatoes and cooked chickpeas. Season this mixture with garlic powder, a pinch of salt, and a few cracks of black pepper to enhance the flavor. Stir gently to ensure an even distribution of seasoning.

        Carefully fold the tomato and chickpea mixture into the zoodle bowl, mixing thoroughly but gently to avoid breaking the zoodles. Ensure everything is well combined.

          Divide the vibrant zoodle mixture among serving bowls, and generously top each bowl with toasted pine nuts and fresh basil leaves for an aromatic touch.

            For an added layer of flavor, you may optionally sprinkle grated Parmesan cheese on top before serving.

              Prep Time: 10 minutes | Total Time: 10 minutes | Servings: 2-3

                - Presentation Tips: Serve in bright, colorful bowls that showcase the vibrant greens and reds of the dish. Garnish with a sprig of fresh basil and a sprinkle of toasted pine nuts for an eye-catching finish that elevates the overall appeal.