Calabacitas Recipe: A Flavorful Mexican Zucchini Dish

Ingredients

• roasted corn½ cup
• cauliflower, riced2 cups
• avocado oil2 tablespoons
• zucchini, chopped2
• yellow squash, chopped1
• shallot, minced1
• cumin1 teaspoon
• chipotle powder¼ teaspoon
• sea salt1 teaspoon
• pepper1 teaspoon
• roasted red peppers from a jar, chopped3
• fresh cilantro, minced½ cup
• fresh dill, finely chopped¼ cup
• spinach1 cup
• chickpeas, drained and rinsed1 cup
• lime, sliced1
• avocado, sliced1
• small radishes, sliced2
• eggs, poached4
• roasted corn½ cup
• avocado oil2 tablespoons
• zucchini, chopped2
• yellow squash, chopped1
• shallot, minced1
• cumin1 teaspoon
• chipotle powder¼ teaspoon
• sea salt1 teaspoon
• pepper1 teaspoon
• roasted red peppers, chopped3
• cilantro, minced½ cup
• dill, finely chopped¼ cup

Method

1. Prep all the veggies, including roasting the corn for a few minutes.
2. Make cauliflower rice or use store-bought.
3. In a large pan on medium heat, add the avocado oil first and distribute across the pan. Add the chopped zucchini and squash, shallots and spices.
4. Sauté for 10 minutes or until veggies are soft.
5. Add in the red peppers, roasted corn and fresh herbs. Stir well and cook for another 2 minutes.
6. Next, layer the ingredients evenly between 4 bowls for serving: cauliflower rice, calabacitas mixture, and then spinach.
7. Top each bowl with sliced lime, avocado and radishes, along with chickpeas and a poached egg.
8. For the side dish version, simply omit the cauliflower rice and toppings.
9. Serve warm.