Note: this post is part of the #BanzaPlusPlants recipe contest. It is not sponsored, and all opinions are my own.
One thing I’ve always found challenging is creating recipes that get better as leftovers – we make some of our food for the week ahead of time on Sundays, and preserving quality/flavor is important to me so that we’re satisfied all week. Cold noodle salads have been fitting the bill lately, so I knew when Banza announced the #BanzaPlusPlants contest, this is what I would be whipping up!
A huge part of how I use gentle nutrition in my life is by considering how to incorporate protein/fat/fiber to make meals more satisfying. The chickpea pasta, edamame, and peanut butter in this salad make it more satiating and keep me full for longer! Plus, they taste great… which is my main consideration with food. Here’s how it’s done:
Thai Peanut Noodle Salad
Cook pasta according to package directions. Drain, rinse with cool water, and set aside.
Mix together rice vinegar, toasted sesame oil, soy sauce, peanut butter, garlic, ginger, and honey.
Toss together pasta, bell pepper slices, edamame, and dressing.
Optional: top with sriracha, lime wedges, and cilantro.
Note: for an extra smooth texture, use a blender to mix dressing ingredients (a whisk also works just fine!)
If you make it, be sure to share on Instagram and tag me + #satisfynutritioneats!
Use the image below to pin!
If you follow along with my Instagram stories you may have seen the stuffed acorn squash I shared last night – and if you’re one of the several friends that reached out for the recipe, thank you for inspiring this post! I’ve been craving plant protein/beans/tofu for a week or so, and originally planned to make these with sausage but switched to beans and I’m so glad I did. These are the perfect mix of sweet, savory, and of course cheesy – the perfect fall dish!
The filling for these is made up of a quinoa-white bean-kale mix, then tossed with a honey mustard mix and cheese for extra fall vibes. I highly recommend at least the amount of cheese in this recipe but more would be great if you’re feeling it. It’s the trick to making this a filling meal.
With animal proteins like the sausage I originally planned to use, you get a certain amount of fat automatically incorporated into the meal from the meat. But with a plant protein like beans, there’s pretty negligible amount of fat – so you have to add it to round out the meal, hence the olive oil and cheese. This will help keep you full for longer!
Honey Mustard Stuffed Acorn Squash
Thoroughly wash and dry the outsides of acorn squash. Thinly slice off tops and bottoms of squash, then use a spoon to scoop seeds out of tops of squash.
Prick outsides of squash with fork and microwave until squash is tender (about 5 minutes per squash).
While squash is cooking, cook quinoa according to package instructions and set aside.
Heat 1 tbsp olive oil in a pan over medium heat. Once heated, stir in onions and sauté for 2-3 minutes.
Add garlic and kale to pan. Sauté until kale softens and stir in white beans and quinoa.
In a small bowl, mix together mustard, honey, and 1 tbsp olive oil. Pour into bean and quinoa mix and stir until combined.
Cover a baking sheet in aluminum foil and coat with cooking spray. Arrange cooked squash on tray, resting flat on bottoms.
Add 1/2 cup shredded cheese to bean and quinoa mix, then divide into squash bowls.
Divide remaining 1/2 cup of shredded cheese on top of squash bowls, then bake for 5-10 minutes until cheese is melted. Serve warm.
WHAT TO DO WITH LEFTOVERS
Seriously, this recipe is the best! If you’re cooking for one or two, I recommend buying the same number of squash as people, then still making the full amount of filling. Then, you can add some extra kale to the leftover filling and stir in some chicken or veggie broth for a soup that would pair perfectly with crackers and apples. I love me some planned-overs, don’t you? So. Good.
Happy Tuesday and happy squashing!