Devoured this bowl before leaving for a parent-teacher conference and it was so tasty! A delicious mix of zoodles with kale pesto hummus, chickpea pasta, chopped cilantro, avocado with nutritional yeast, and pan-seared scallops.
1. Marinate the scallops: In a bowl, combine scallops with lime juice, a couple cloves of minced garlic, black pepper, and pink salt. Let marinate for at least 15 minutes.
2. Prepare the pasta and zoodles: Cook chickpea pasta according to package directions. Mix zoodles with kale pesto hummus.
3. Prepare the avocado: Chop the avocado and sprinkle it with nutritional yeast.
4. Cook the scallops: Heat a pan coated with avocado oil over medium-high heat. Pan-sear the marinated scallops for a few minutes on each side until cooked through.
5. Assemble the bowl: In a serving bowl, combine the zoodles mixed with kale pesto hummus, chickpea pasta, chopped cilantro, and the prepared avocado. Top with the pan-seared scallops.
