This veggie-packed sushi pasta salad is light, fresh, and full of flavor with peppers, cucumber, carrots, edamame, and a sweet soy dressing
Is anybody else coming down from a post-holiday high or am I alone in feeling this way?
There’s all of this intense buildup to the holidays that starts as early as Halloween for some of us and then it’s abruptly over. We had a great time celebrating T’s first Christmas, but I’m also in disbelief that it’s come and gone so quickly.
Let’s take some of that holiday magic and sprinkle it through the rest of the year, shall we?
I’m super excited to get back to a more “normal” way of eating that doesn’t revolve around plates of fudge, piles of Christmas cookies, and eggnog French toast. No food regrets here whatsoever, but my body has admittedly been missing its veggies.
Fortunately, I paired bulking season with the holidays and holiday food and now it’s time to begin leaning out for my second bikini competition in July.
When I did my first show, I had absolutely no idea what I was doing. Zero idea.
And that was before my body was forever changed by my (very-worth-it-and-I’d-do-it-again-and-again-and-again-for-her) perfect baby. I have a lot of work to do to come back and beat the girl who took the stage back in 2018. That’s my competition.
All that to say that it’s time to push myself in both my workouts and nutrition. You’ll be seeing a lot more fitness and protein-packed, lighter recipes here at Hey Brittney in the coming months. I hope that excites you as much as it does me.
I’m excited to show you all that eating well and training as a vegan doesn’t have to mean boring salads and slabs of uncooked tofu. Sometimes it means sushi pasta salad.
Sushi Pasta Salad
- 1/4 cup brown sugar
- 1/4 cup soy sauce low sodium preferred
- 12 oz pasta of choice
- 2 tsp toasted sesame oil
- 1 tsp sesame seeds
- 2 bell peppers
- 1 cucumber
- 1/2 cup matchstick carrots
- 1 sheet nori
- 3 green onions
- 2 cups shelled edamame cooked
- Sriracha, red pepper flakes, avocado, sea salt for serving
- Cook your pasta according to directions
- While your pasta cooks, heat the brown sugar and soy sauce in a saucepan, whisking often to ensure the brown sugar dissolves. Heat until the sauce is desired consistency, adding water if you want it thinner.
- While the pasta cooks and the sauce is coming together, prepare the vegetables and nori. Slice the peppers and cucumber into matchstick pieces. Tear (or cut) the sheet of nori into small pieces to incorporate into the pasta salad. Lastly, chop the green onions.
- After the pasta has been cooked and drained, return it to your pan and add the sesame oil and seeds to the pasta and stir until well mixed.
- Combine the pasta, vegetables, nori, and edamame in a bowl.
- Either serve immediately with your dressing drizzled over and your garnishes added or store the pasta salad and the dressing separately