This dish is a great way to indulge in a protein-packed, high antioxidant, deliciously yummy meal. We used Trader Joe's Organic Black Bean Pasta that packs 14 gm protein and 15 gm fiber per 3/4 cup-holy cow! We tend to use tons of veggies with a variety with color. You can add whatever vegetables you'd like in any quantity to this dish. 


12 oz bag Trader Joe's Black Bean Pasta

1 Tbsp coconut oil
1 c broccoli
1 c mushrooms
3/4 c red pepper
1 c spinach
1 Tbsp mustard seed
sea salt to taste
pepper to taste



1/2 c natural peanut butter
2 Tbsp Braggs Aminos
1-2 Tbsp Panca chili paste (can also substitute Siracha here!)
2 tsp maple syrup
2 tsp sesame oil
1 inch fresh grated ginger
1 clove garlic
Juice of 2 limes
2/3 c water


1/2 c chopped cilantro
peanuts for garnish


How to make:

Make the black bean pasta as instructed on the package. Rinse with cold water to prevent sticking and set aside. 

In a wok, heat the coconut oil and add the mustard seeds for 1-2 minutes until they pop. Add the red pepper, sauté for 1-2 minutes. Add the mushrooms and broccoli, cook until broccoli is bright green (about 1-2 minutes) or to desired texture. Turn off the heat and fold in the spinach to soften the leaves. Add salt and pepper to taste. 

In a blender add all of the sauce ingredients. Blend until smooth. 

Combine the vegetables with the pasta. Pour the sauce on top and stir to coat the pasta and vegetables. 

Garnish with cilantro and peanuts. 

Enjoy and let us know your thoughts!









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