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‘Zoodles’ With Avocado, Peaches, and White Beans [Vegan, Gluten-Free]

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This unique pasta dish consists of a few simple ingredients that are bursting with flavor: "zoodles" (spiralized zucchini "noodles") with avocado, peaches, and white beans! I love creating savory dishes with peaches because it add just the right amount of sweetness to a dish. When cooking with whole food ingredients, I really like to let the natural flavors shine and complement each other.

'Zoodles' With Avocado, Peaches, and White Beans [Vegan, Gluten-Free]


  • 1 medium – large zucchini
  • 1 large peach, peeled and sliced
  • 1/2 cup white beans
  • 1/4 cup frozen peas
  • 1/2 avocado, sliced
  • 1/4-ish cup broth
  • 1-2 heaping tablespoons tahini
  • 1 tablespoon coconut oil (optional)
  • 2-3 teaspoon garlic
  • 1/4 cup raw pumpkin seeds
  • Salt, pepper, and sriracha to taste


  1. Peel and slice peach and avocado. Set aside. Drain and rinse white beans. Set aside. Wash zucchini, spirialize (or use peeler) and set aside.
  2. Heat skillet (I used my cast iron) over medium heat. You can add the coconut oil or a tablespoon or so of broth. After a minute or so, add frozen peas and garlic.
  3. Once the peas are softened, add sliced peaches and white beans. Season to taste. Cook 2-3 minutes.
  4. Add broth to the pan, along with tahini and zoodles.
  5. Toss everything together and let cook/simmer for 2-3 minutes, until the zoodles are soft and “sauce” thickens.
  6. add to plate, top with pumpkin seeds (sunflower would work here too), and sriracha. ENJOY!


No tahini? Try cashew or almond butter!





Jen is a personal trainer, group fitness instructor, soon-to-be health coach and the blogger behind Burpees for Breakfast. Her passion is to inspire people to love their body through nutrition and movement. Her blog is filled with a variety of workouts and original recipes, safe for those with food sensitivities. While Jen sticks to a whole-food, unprocessed diet a majority of the time, she is a big believer in balance.



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