Black bean spaghetti is full of protein, iron and fiber. It has a fun, springy texture and it’s tasty too! You can find it at most natural food stores and online. This is the perfect dish for when the weather heats up and you want to keep you kitchen cool. It comes together quickly and is packed with flavor and nutrients! Yum!
Use your favorite high heat oil, I used Rice Bran oil. Sauté the garlic, ginger and jalapeño until fragrant and crispy. About 2 to 3 minutes. You can toss the cooked and drained spaghetti in the flavorful oil if you wish or just sprinkle this good stuff on top of your dish.
This dressing is so easy to make and I like to eat it on just about everything.
Just 5 ingredients in this tasty dressing: tahini, miso, lemon juice, tamari (or liquid aminos or soy sauce) & pepper.
Ingredients for the Bowl
black bean spaghetti
6 small sweet peppers or a couple bell peppers
2 handfulls of greens (tender micro greens or baby spinach)
1 shallot or some green onions
2 garlic cloves
1 small chili pepper or jalapeño
Ingredients for the Dressing
3 tablespoons tahini
1 tablespoon miso
1 tablespoon tamari, liquid aminos or soy sauce
juice of half a lemon
fresh ground pepper
Cook the black bean spaghetti according to instructions on the bag. They only need 6 to 7 minutes to cook and they’re done. While the noodles are boiling, finely chop the garlic, ginger and hot pepper of your choice and quickly toss in a pan with a little bit of your favorite high heat oil. This only takes about 2 to 3 minutes, you don’t want it to get too brown.
Rinse and drain the spaghetti and cut up the veggies. Combine the ingredients for the dressing in a glass or jar and just stir it all up. If the dressing is too thick, add a little water.
Assemble all the ingredients in a bowl, top with dressing and the crispy garlic, ginger and jalapeño bits.