The creamy cilantro dressing goes so well over spiced vegetables and plant-protein! Give it a try and swirl this over your nourish bowls and buddha bowls. It's also a quick and easy dinner idea whenever you are pressed for time!
INGREDIENTS [SERVES 4-6]
CREAMY CORIANDER DRESSING
1/2 cup fresh coriander, packed
Juice of one lemon
1/4 cup chickpeas, drained and rinsed
1 tbsp maple syrup
1 tbsp tahini
1/4 cup water
1 tsp salt
400g dried pasta (you can use a GF version if you want)
1 can black beans, drained
1 can of corn, drained
250g of cherry tomatoes, halved
4 large handfuls of baby spinach
1 sachet of Mexican/ burrito seasoning (homemade or store-bought)
oil, as needed (optional)
OTHER VEGGIES (OPTIONAL) :
Cook pasta and drain. Place it in a bowl and pour half of your mexican seasoning. Toss until pasta is well coated. Set aside.
Place your vegetables in a small bowl. Add in the other half of the Mexican seasoning and mix well. Carefully mix in your pasta so it doesn't break.
Make the coriander dressing by blending all the ingredients in a blender until smooth.
Drizzle the sauce over the pasta and serve in your favourite Coconut Bowls and enjoy!
You can add a teaspoon to a tablespoon of oil into your pasta to prevent them from sticking. If the sticking doesn't bother you, you can skip the oil.
Michelle is a Dentist and vegan food blogger from Brisbane. She loves sharing simple & tasty vegan recipes via her Instagram platform @run2food. She has also created a website with an archive of all her recipes www.run2food.com. Michelle is on a mission to show that you can thrive off a plant-based diet.