Photo: Ted Cavanaugh
Veggie and legume "pastas" boost your energy without the carb crash. Plus they're loaded with extra nutrients and complex, delicious flavors. There are plenty of options, from chickpea or lentil pasta which are rich and fiber and protein to spiralized sweet potatoes which are nutrient-dense and hearty enough to handle a flavorful sauce. A less popular choice is kelp noodles (which are surprisingly high in protein). This flavorful salad from plant-based chef Gena Hamshaw, author of Choosing Raw, incorporates the underrated superfood.
Kelp Noodle Salad with Smoky Avocado Dresing
Active time: 10 minutes
Total time: 10 minutes
- 1 small avocado, pitted
- 2 teaspoons ground cumin
- 2 tablespoons lime juice
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon salt
- Cayenne pepper
- 2 tablespoons olive oil
- 1/2 cup water
- 4 cups kale, finely chopped
- 1 1/2 cups kelp noodles, rinsed
- 1 cup cherry tomatoes, halved
- 2 tablespoons shelled hemp seeds
In a blender, puree avocado, cumin, lime juice, paprika, salt, a dash of cayenne, olive oil, and water until smooth and creamy.
In a large mixing bowl, toss kale, kelp noodles, tomatoes, and hemp seeds. Add as much dressing as desired and toss to coat.
Nutrition facts per serving: 177 calories, 14 g fat (1.7 g saturated), 12 g carbs, 6 g protein, 5 g fiber, 488 mg sodium