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Black Bean and Ginger Pasta Fry

by September 1, 2014

The ginger, onion, and coconut oil sauce bring the veggies to life! With over 12 grams of fiber and 17 grams of protein, this 15 minute meal is perfect after a long day and will give you the boost you need to push through the evening.

Eating Style:

Dairy-free, Egg-free, Gluten-free, Nut-free, Refined Sugar-free, Soy-free, Vegan, Vegetarian

Prep Time:

Serves:

4

Ingredients

  • 1 1/2 cup uncooked rice pasta
  • 1 cup black beans, rinsed
  • 2 yellow onions, chopped
  • 3 carrots, chopped – do not peel!
  • 1 yellow pepper, chopped
  • 6 green onions, diced
  • 2 tablespoon onion soup mix – I used this but onion powder would work too!
  • 2 tablespoon braggs liquid aminos
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon raw honey or coconut nectar (to keep vegan)
  • 1 tablespoon coconut oil
  • salt + pepper

Instructions

  1. Cook pasta as per instructions. Once cooked, strained, and rinsed, place in a large serving bowl.
  2. Saute onions with coconut oil for 3-4 minutes. Add carrots, onion mix, braggs, and apple cider vinegar. Cook for 2-3 minutes.
  3. Add green onions, yellow pepper, honey/agave and ginger. Cook for 1-2 minutes.
  4. Add black beans and stir to coat.
  5. Drop bean mixture over top of pasta and stir to mix. Serve!

Nutrition Information Per Serving

Calories:

436

Calories from Fat:

436

Total Fat:

5.7

Saturated Fat:

3.2 g

Sodium:

39 mg

Carbs:

82.9 g

Dietary Fiber:

12.7 g

Net Carbs:

70.2 g

Sugars:

6 g

Protein:

16 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

Read more about me...