Ravi Sweet Potato & Edamame Brown Rice Pasta Salad
After my detox this year, I continued to cook more vegetarian/vegan/raw/gluten-free meals and really enjoyed exploring and experimenting with these restrictions – I adapted quickly and felt fantastic. My husband on the other hand, whom will tolerate an occasional vegetarian dish, was not adapting well at all – especially with the raw food. I felt like I was trying to feed vegetables to a kid, my healthy airplane being thoroughly rejected.
I’m sure this is a common problem amongst couples or friends – one person fighting for a healthy lifestyle while the other could happily eat endless hot dogs and PB&J sandwiches without gaining a pound. Is there a way to stay fit and keep your husband fat? Thus, my new project was born. This series of posts will focus on my favourite vegetarian/vegan/raw/gluten-free recipes with tasty, easy alternatives or modifications that will keep your better-half happy as well. The pasta recipe below results in two versions of the recipe – one with chicken, and one with tofu.
First up – a hearty pasta salad full of grain, greens, legumes, second vegetables & nuts with chicken or tofu as the protein. Great for picnics or fuel during a long bike ride. The salad is inspired by a delicious wrap they used to have at my favourite soup & salad resto in Toronto called Ravi Soups – the sweet potato and edamame stuck in my mind as a winning combination.
1 tablespoon chipotle chiles in adobe or chipotle hot sauce
1 tablespoon fresh cilantro, finely chopped
1 1/2 teaspoons fresh lime juice
salt and pepper to taste
Cook brown rice pasta according to package directions - approx 8 minutes in boiling water. Drain and toss in baby spinach to soften. Let cool.
Boil 3 cups of salted water and add edamame for 3 minutes. Let cool (in freezer if you're in a rush).
Puncture holes in the sweet potato with a fork and pop the sweet potato in the microwave on the "potato" setting - repeat until sweet potato is soft enough for a knife to pass through easily. Slice the sweet potato in half and peel back skin. Slice a couple more times lengthways and crossways into cubes. Let cool.
Grill chicken breast until no longer pink - approx. 8 minutes on medium heat. Let cool.
Heat the sunflower oil in a skillet on medium high heat. Fry tofu into skillet, gently turning until evenly browned. Let cool.
Make the tofu mayo and add the chipotle chiles, cilantro and lime juice.
In a large bowl combine brown rice pasta w/spinach, and sunflower seeds. De-shell the edamame and toss in along with the sweet potato cubes. Mix well.
Transfer half the salad to a secondary bowl. Add the cubed tofu to the first bowl. Thinly slice the chicken and toss into second bowl. Divide tofu mayo between the two bowls and mix each one well. Season each bowl with salt and pepper to taste.