Sweet Potato-Black Bean Pasta Summer Rolls with Coconut-Lime Tahini Sauce + A GIVEAWAY
Sweet Potato-Black Bean Pasta Summer Rolls with Coconut-Lime Tahini Sauce + A GIVEAWAY takes roughly 45 minutes from beginning to end. One portion of this dish contains roughly 5g of protein, 14g of fat, and a total of 228 calories. This dairy free recipe serves 8 and costs 87 cents per serving. 553 people were impressed by this recipe. It will be a hit at your The Fourth Of July event. Head to the store and pick up sweet potato, avocado, tahini, and a few other things to make it today. It works well as a very affordable side dish. It is brought to you by Keepin' It Kind. Overall, this recipe earns an awesome spoonacular score of 93%. BBQ Black Bean, Kale & Sweet Potato Burgers + A Giveaway, Honey-Lime Sweet Potato, Black Bean and Corn Tacos, and Sweet Potato Black Bean Enchiladas with Avocado Lime Crema are very similar to this recipe.
Servings: 8
Ingredients:
1/2 tablespoon agave syrup
1 avocado, thinly sliced
1/2 package of Explore Asia black bean pasta
1/3 cup fresh chopped cilantro
1/4 teaspoon garlic powder
1/2 teaspoon ground ginger
1 tablespoon lime juice
2 tablespoons fresh lime juice
1/4 cup canned lite coconut milk
1 1/2 tablespoons maple syrup
1/4 red cabbage, shredded or very thinly sliced
8 sheets of rice paper
salt and pepper to taste
1 tablespoon sesame oil
1 teaspoon sriracha sauce (or hot sauce)
1 sweet potato, peeled
1/2 cup tahini
1 tablespoon tamari
Equipment:
peeler
bowl
pot
colander
Cooking instruction summary:
In a medium bowl, combine all of the dip ingredients and stir together until combined. Set aside.Use a spiralizer to turn your sweet potato into pasta. If you don't have a spiralizer, just use a julienne peeler to create ribbon pasta.Bring a large pot of water to a boil and add a pinch of salt. Add 1/2 of the package of black bean pasta and stir. Let cook for about 4 minutes before adding the sweet potato pasta. Let cook for 2 more minutes and pour all of the pasta into a colander. Rinse with cold water to prevent the pasta from cooking any further.Transfer the sweet potato and black bean pastas to a large bowl. Add the red cabbage and cilantro and add salt and pepper to taste. In a small bowl, mix together the toasted sesame oil, lime juice, tamari, and agave syrup. Toss the salad with the dressing and set aside.Fill a wide bowl with warm water. Dip one sheet of rice paper in the water and promptly remove it. It should easily bend but not be soft yet. It will continue to absorb the water and get softer. Lay the rice paper out on a dry surface.About 1 inch from the edge closest to you, place a pile of the pasta salad. The pile should be roughly 1/3 cup, maybe a bit more. Lay 2 to 3 avocado slices over the pasta. Take the edge closest to you and fold it over the filling. Continue to roll, using your fingers to tuck the filling in as you go. Once the filling is completely tucked (about halfway rolled), fold the left and right edges over the filling and continue to roll until completely sealed. Repeat with the remaining rice paper sheets and ingredients. Serve immediately.
Step by step:
1. In a medium bowl, combine all of the dip ingredients and stir together until combined. Set aside.Use a spiralizer to turn your sweet potato into pasta. If you don't have a spiralizer, just use a julienne peeler to create ribbon pasta.Bring a large pot of water to a boil and add a pinch of salt.
2. Add 1/2 of the package of black bean pasta and stir.
3. Let cook for about 4 minutes before adding the sweet potato pasta.
4. Let cook for 2 more minutes and pour all of the pasta into a colander. Rinse with cold water to prevent the pasta from cooking any further.
5. Transfer the sweet potato and black bean pastas to a large bowl.
6. Add the red cabbage and cilantro and add salt and pepper to taste. In a small bowl, mix together the toasted sesame oil, lime juice, tamari, and agave syrup. Toss the salad with the dressing and set aside.Fill a wide bowl with warm water. Dip one sheet of rice paper in the water and promptly remove it. It should easily bend but not be soft yet. It will continue to absorb the water and get softer. Lay the rice paper out on a dry surface.About 1 inch from the edge closest to you, place a pile of the pasta salad. The pile should be roughly 1/3 cup, maybe a bit more. Lay 2 to 3 avocado slices over the pasta. Take the edge closest to you and fold it over the filling. Continue to roll, using your fingers to tuck the filling in as you go. Once the filling is completely tucked (about halfway rolled), fold the left and right edges over the filling and continue to roll until completely sealed. Repeat with the remaining rice paper sheets and ingredients.
7. Serve immediately.
Nutrition Information:
covered percent of daily need
