✨ROASTED VEGGIE SESAME PASTA SALAD✨ like gimme gimme more gimme more gimme gimme more hehe that’s how i feel though! if you’ve ever had toasted sesame oil and LOVED it, then this one is for you. i find that i can’t get enough of cooking with toasted sesame oil 👏🏻 the flavor is just 💯 slightly tastes like chinese food, but kind of better….
this is perfect for a side dish at a summer cookout, or as the main dish if you add in the sesame chicken (how to below!) but if you’re looking to keep it vegan you can absolutely skip the chicken! i also find this to be perfect to prep on sunday’s and enjoy for lunch all week long. it’s a great way to switch up the standard lunches and is full of yummy veggies and protein!
happy sunday friends! hope everyone did something fun today 🙃
WHAT YOU NEED for VEGGIES:
(makes about 5 servings - i use all organic)
+ 1 small eggplant, cubbed
+ 1/2 white onion, sliced
+ 1 red bell pepper, sliced
+ 1 bag green beans
+ 3 tbsp toasted sesame oil
+ 3 tsp fresh garlic, minced (about 2 gloves)
+ pink salt, pepper, garlic powder & onion powder to taste
WHAT YOU NEED for CHICKEN:
+ 1 - 1.5 lbs organic chicken
+ 2 tbsp tapioca flour
+ 1.5 tbsp toasted sesame oil
+ 1.5 tbsp coconut aminos
+ 1/2 tsp ground ginger & garlic powder
+ pink salt & pepper to taste
ADDITIONAL NEEDS:
+ 1 box of your favorite pasta
(i’ve been loving Ancient Harvest Protein Penne)
+ cilantro
HOW TO:
Preheat oven to 400 degrees and line two separate baking sheets with their own piece of parchment paper.
If you are not adding chicken you can skip this step. Slice chicken breasts into small bite size pieces and place into a medium bowl. Add tapioca flour to bowl and mix until chicken is fully coated. Then add remaining ingredients and let marinate while you make the veggies.
On one baking sheet, lay out cut up eggplant, onion, and pepper. On the other baking sheet, lay out your green beans. Drizzle each sheet with 1.5 tbsp of sesame oil, 1.5 tsp garlic, and salt, pepper, garlic powder & onion powder to taste. Use your hands to massage the oil and seasonings into the veggies. Roast in the oven for about 25 minutes.
While the veggies are roasting, boil a pot of water and follow the directions on the back of your pasta box to make your pasta. Once cooked, drain and set aside.
While the veggies are cooking and pasta is boiling, you will want to start cooking your chicken. Warm a saute pan over medium heat. Once warm, add your chicken with its marinate. Cook for about 5-7 minutes on each side, or until there is no pink in the center of your chicken. Once cooked, remove from heat and place in a small bowl.
Remove veggies from oven and set aside in a large bowl. NOTE: Use a rubber spatula to make sure you get all the excess oil and garlic off the parchment paper and into the bowl. That is your “sauce” for the pasta salad, so you want to make sure you don’t throw it away!
Add cooked chicken and pasta into large bowl and mix until everything is well combined. Top with cilantro and serve warm or cold! Both are equally delish! ENJOY!
