Zucchini, thanks to a spiralizer (or slightly more labor intensive julienne peeler) become twirl-worthy noodles in a flash. Hip hip for a really simple raw option that tastes great, has a beautiful crispness. Now, the trick to ensuring this whole meal goes from fridge to bowl in record fast time – the balls need to be prepared in advance. Sauce too, if you’re making it from scratch. Let’s just say for simplicity sake you either have some in the fridge, cupboard or freezer and all you really need to worry about actually cooking are the balls. —Shanna Jade | Kiss My Bowl
1. Preheat the oven to 375, line a cookie sheet with wax paper
2. Peel the garlic and the onion, halving both and putting them into a food processor along wih the lentils, walnuts, sundried tomatoes (reserve oil), cumin, paprika, chili flakes and maple syrup. Blitz until a meat like texture is achieved
3. Transfer to a large bowl and stir in the quinoa flakes, starting with ½ cup and adding more as needed.
4. Add a tablespoon of the reserved sundried tomato oil to the mixture, continue combining
5. Once the mixture has reached meatball-like consistency, scoop out balls using a large spoon or an ice cream scoop
6. Arrange each scoop on the prepared pan, bake for 25-30 minutes or until the outsides have crisped and the balls are soft but do not fall apart.
7. Allow to cool on the stove top while spiralizing the zucchini
8. To arrange - measure about a handful or two of noodles into bowls, topping with your favorite tomato sauce and a few warm lentil balls. For some added zing and healthy fat - drizzle the whole bowl with reserved sundried tomato oil.