Black Bean Spaghetti with Roasted Brussel Sprouts and Carrot Ribbons

By Ashley | Entree

Dec 02

Happy December Everyone! We have almost made it through 2015!

For some of us, this may mean just “making it through.” For others, maybe we conquered many obstacles and thrived in ways we never even imagined. Either way, we have grown, and we are exactly where we need to be, right now. I am grateful to have accomplished a lot personally and professionally, as well as taken time to appreciate the little things and really gave myself room to breathe, space to fail, even.

As I become my confident with the life I am building, I also become more convinced that when I eat well, I thrive physically, mentally, emotionally, and spiritually. Who doesn’t want to feel their very best in all these aspects of themselves? And if we do indeed take this journey of self nourishment, let’s not ever forget that food should taste good. And not just “decent” good but, really super good.

And I have yet to meet a single soul that doesn’t enjoy a bowl of pasta, so here is a recipe that will fulfill your appetite in so many ways that you won’t believe it is loaded with a ton of nutrients your body is craving like iron, Vitamins A and C, plant protein, and fiber. Enjoy!

Black Bean Spaghetti with Roasted Brussel Sprouts and Carrot Ribbons

1-7.5 oz package Explore Asian Black Bean Spaghetti (Made from only beans! Crazy, right?!)

1 lb Brussel sprouts

2 Large carrots, peeled

2 tbsp Orange Juice

3 tbsp Gluten-free tamari

2 tbsp Almond or sesame oil

2 tbsp Apple Cider Vinegar

2 tbsp Maple syrup

2 tsp Minced garlic

¼ Sliced almonds

bean spaghetti and brussels

bean spaghetti and brussels 3

In a mason jar, combine orange juice, tamari, oil, vinegar, maple syrup, and garlic. Shake well. Using a peeler, make long strokes to create carrot “ribbons.” Submerge in cold water and refrigerate. Cook spaghetti according to package instructions. Place in a large bowl and toss with half the dressing. Cut the brussel sprouts into 2-4 pieces each depending on the size. Toss with 3 tbsp dressing and roast at 350 degrees until soft and caramelized. Let cool, then toss with spaghetti, carrots, and remaining dressing. Top with almonds. Serve immediately or refrigerate and serve chilled.

Optional: Add green onion, cilantro, or bean sprouts before serving.

 


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