Grilled Seasame Salad with Black Bean Pasta

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Grilled Sesame Salad with Black Bean Pasta
Prep time
Total time
Serves: 4-5
Grilled Vegetables
  • 2 sweet potatoes, cut into small cubes (any variety will work)
  • 2 zucchini, cut into rounds
  • 1 Tbsp. coconut oil
  • 1 Tbsp. honey
  • 2 Tbsp. tamari
  • 1 Tbsp. roasted sesame oil
  • 1 Tbsp. garlic granules
  • 1 tangerine, juiced
  • 1 package black bean pasta, cooked according to directions and rinsed with cold water
  • 1 avocado, chopped
  • 4 radishes, chopped
  • ½ a small jicama, thinly sliced, we used the mandolin
  • ½ cup fresh basil
  • 1 tomato, chopped
  • 1 cup lettuce or spinach, finely chopped
  • ¼ cup sesame seeds
Salad Dressing
  • ¼ cup tamari or Braggs Liquid Aminos
  • 4 tsp. apple cider vinegar
  • 2 tsp. garlic, minced
  • 2 tsp. ginger, minced
  • 2 Tbsp. toasted sesame oil
  • 3 Tbsp. coconut nectar or maple syrup
  1. Place sweet potatoes and zucchini in a large bowl (with lid) or zip lock bag. Mix remaining Grilled Vegetable ingredients in a small bowl for marinade and pour mixture over vegetables and shake well. Allow to marinate for as long as you can. We did it for 1 hour.
  2. When ready to get started, chop all salad ingredients and make noodles according to directions.
  3. Place salad ingredients in a large bowl.
  4. Rinse noodles with cold water until chilled.
  5. Make dressing by mixing all ingredients in a small glass bowl or measuring cup.
  6. Dispose of marinade for sweet potatoes and zucchini and place them on either a grilling pan with a little oil or a large piece of foil with a little oil.
  7. Cook time will depend on size of vegetables, grill and pan vs. foil. Ours took about 15 minutes, flipping and stirring every 5 minutes.
  8. Once sweet potatoes are soft and grilled (not black or burnt!) add roasted vegetables to salad and toss.
  9. Pour the dressing over the top and stir again.
  10. Serve right away. Add pepper or sriracha if you wish.


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