Ingredients

• 1 bunch kale, rinsed and shredded
• 1 can black beans, drained and rinse
• 1 1/2 cups cooked quinoa
• 1 cup Cece’s Veggie Noodle Co. Organic Zucchini Spirals
• 1/2 cup cooked yellow corn
• 1 cup cherry tomatoes, halved
• 1 cup salsa
• 3/4 cup guacamole (homemade or store-bought)
• 1 cup cilantro leaves

For serving

• Hot sauce
• Runny tahini
• Fresh squeezed lime

Directions

1. If you haven’t already done so, cook your quinoa first according to package instructions.
2. Wash and chop all of your veggies.
3. Steam the corn according to package instructions.
4. To assemble, divide kale between bowls and top with black beans, quinoa, zucchini spirals, cooked corn, cherry tomatoes, and avocado.
5. Dress the bowls with salsa, hot sauce, tahini drizzle, fresh squeezed lime, lime, and cilantro.
6. Store leftovers separately in the fridge for up to one week and reassemble before serving.