Gluten-Free Vegan Zucchini Boats with Spicy Tahini Sauce

Servings: 2-4

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients

For the Zucchini Boats:

• 1 large zucchini, halved lengthwise
• 8 oz can of black beans, drained and rinsed
• 1/4 cup quinoa or rice
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil

For the Spicy Tahini Sauce:

• 1 bunch cilantro
• 1/4 cup tahini
• 2 cloves garlic
• 1 jalapeño, halved (seeds optional for extra heat)
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• Juice of one lemon
• 2 tablespoons water (more if needed)
• 1 teaspoon red pepper flakes
• Salt and pepper to taste

Optional Toppings:

• Sliced avocado
• Sliced tomato

Instructions

1. Prepare the Zucchini:
   • Preheat the oven to 375°F (190°C).
   • Scoop out the insides of each zucchini half using a spoon, placing the flesh in a large bowl. Reserve the flesh.
   • Drizzle the zucchini halves with olive oil and season with a pinch of salt. Set aside.
2. Prepare the Filling:
   • Cook quinoa or rice according to package instructions, using vegetable broth for extra flavor.
   • Heat 1 teaspoon of olive oil in a large pan over medium heat. Add the reserved zucchini flesh, cooked quinoa or rice, and black beans.
   • Season with garlic powder, salt, and pepper. Cook for about 3 minutes, stirring occasionally.
   • Spoon the filling into the hollowed zucchini halves.
3. Bake the Zucchini Boats:
   • Place the stuffed zucchini halves on a baking sheet lined with parchment paper.
   • Bake in the preheated oven for 25 to 30 minutes, or until the zucchini is tender.
4. Make the Spicy Tahini Sauce:
   • In a small pan, heat 1 teaspoon of olive oil over medium heat. Place the jalapeño halves cut side down and cook until charred, about 2 minutes per side.
   • In a blender, combine the roasted jalapeño, cilantro, garlic, tahini, smoked paprika, lemon juice, olive oil, water, red pepper flakes, salt, and pepper.
   • Blend until smooth, adding more water as needed to reach the desired consistency.
5. Serve:
   • Place the baked zucchini boats on serving plates.
   • Top with sliced avocado and tomato, if using.
   • Drizzle generously with the spicy tahini sauce.