Bean Pasta Noodle Veggies Salad Bowl
This assorted vegetables pasta/noodle salad bowl is a great summer option when you want something light yet able to fill in protein, the meatless way. When I use protein-based pasta/noodles (e.g. Explore Cuisine Bean Pasta), I prefer to make the entire dish vegetarian - allowing the plant-based protein to take center-stage.
Today, this Greens and Bean-Pasta Noodle Salad Bowl, is made with greens variety- broccoli, green beans and leafy kale. The vegetables are totally interchangeable, depending on what you have, so feel free to get creative.
Vegetarian option
Other vegetarian meatless recipes made with Explore Cuisine Bean Pasta:
Edamame and Mung Bean Fettuccine Veggie Salad Bowl
Gluten-Free Bean Pasta with (more) Beans and Veggies
Bean Pasta with Vegetarian Tofu Curry
Beans-Pasta/Noodle Veggie Salad Bowl
Ingredients:
One serving gluten-free high-protein bean pasta, cooked according to instructions
Three-four servings organic broccoli florets, green beans sliced to finger-lengths, sliced kale leaves
2-3 cloves garlic, finely minced
2 tbsp extra virgin olive oil + 1/2 tsp apple cider vinegar (or 1tsp juice from lemon) dressing
Directions: Steam the veggies with garlic for about 5 mins. Toss steamed veggies with noodles. Drizzle dressing and gently toss everything.
There is always an option to throw in some meat e.g. shredded chicken.
Non-Vegetarian option, made with leftover chicken breast
Unlike traditional pastas, Explore Cuisine Bean Pastas are made from 100% organic beans and are loaded with plant-based protein (25 grams per serving!), iron and fiber. Explore Cuisine pastas are all certified gluten-free, vegan, and kosher, making them the perfect option for everyone at the dinner table.
Tag: veggies chicken salad, bean noodles
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