Mung bean pasta, roasted chickpea, and cauliflower bowl with tahini ginger sauce.
Recipe type: Vegan
Cuisine: Gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Spray oil (I used coconut)
  • 1 medium head cauliflower, chopped into small florets
  • 2 cups chickpeas
  • 2 Tablespoons balsamic vinegar
  • Sea salt and pepper to taste
  • 1 bag Explore Asian Mung bean and Edamame fettucini
  • 2 large carrots (I used an heirloom variety)
  • 1 head curly kale, chopped small
  • ½ cup tahini
  • 1 cup water
  • 1 tablespoon apple cider vinegar
  • 1 inch fresh ginger
  • 1 tablespoon miso
  1. Preheat your oven to 400 degrees
  2. Spread your chopped cauliflower on one half of the baking sheet, and your chickpeas on the other. Pour two tablespoons of balsamic vinegar over the chickpeas and liberally coat the whole pan in spray oil. Add a dash of sea salt and fresh ground pepper.
  3. Bake for 25 minutes
  4. While your beans and cauliflower are baking, set a pot of water to boil on the stove. Cook pasta according to instructions.
  5. Using a peeler, shave your carrots into long strips
  6. De-stem your kale, and lightly steam on your stovetop for 3-5 minutes
  7. To make your sauce: mix tahini, water, apple cider vinegar, ginger and miso in a blender. Puree until smooth.
  8. Split all ingredients except sauce between four large bowls.
  9. Drizzle sauce on top of your mix and enjoy! This keeps well in the fridge and is great as a leftover lunch!
Recipe by Super Strength Health at