Dinner is served in 30 minutes with this One Pan Mexican Pasta Skillet with a dairy-free chipotle yogurt sauce! It’s insanely satisfying thanks to 16 grams of plant protein per serving. (vegan) In partnership with Pompeian! ❤️
You should know by now that I’m not an advocate for obsessively tracking every macronutrient and micronutrient you eat. I don’t think it leads to greater overall health, mostly because you’ll be so stressed and drive yourself insane. Stress will probably hurt you before cake does!
That all being said, it can definitely be helpful to have a general idea of the nutrients you’re consuming. No, I don’t think you should track carbs or sugar or fat (unless for a medical reason). But it is important to make sure we’re getting a balance of carbs, fat, and protein with all of our wonderful vitamins and minerals.
How do you do that in a non-obsessive, truly healthy way?
My favorite way to do this is to follow the simplest formula for meals: carbs + fat + protein + fiber. For snacks, I like to make sure I have 2 out of the 3 macronutrients (i.e. carbs + fat, carbs + protein).
This might sound complicated, but it really is very simple. Once you practice making meals with this formula, it’ll be second-nature!
For example, you dinners might be chickpeas (protein) + quinoa (carbs) + tahini (fat) + roasted broccoli (fiber). Breakfast might be oats (carbs) + scoop of vanilla protein powder (protein) + peanut butter (fat) + banana (carbs & fiber). See, it’s that simple!
Plant-based protein is #TrendingInTheKitchen right now (yay!), so let’s chat about it. We only need about 0.8 grams of protein per kilogram (not pound!!) of bodyweight. So if your personal trainer is telling you to eat 120 grams of protein, kindly tell him/her to stick with squats. ✌🏽✌🏽
As long as we’re eating a wide variety of plant-based foods (beans, whole grains, soy, nuts, seeds, and some vegetables) and eating enough, our protein needs are met pretty easily. Plus, we’re saving some animals by ditching or reducing animal protein consumption. 🐮🐷🐣
This One Pan Mexican Pasta Skillet is a perfect example of this formula. Whole grain pasta (carbs & protein) + beans (protein) + Pompeian Smooth Extra Virgin Olive Oil & dairy-free yogurt (fat) + vegetables (fiber). Gang’s all here!
I really love using Pompeian Smooth Extra Virgin Olive Oil for sautéing vegetables and whipping up easy stir-fries! It’s made by cold pressing high-quality olives to produce a beautiful, delicate flavor.
This easy skillet meal is done in 30 minutes and only requires ONE PAN aka less clean-up time!! Plus, there’s 16 grams of plant protein in each serving (a little bit less if you use a nut-based yogurt rather than soy).
Bonus points for this Mexican pasta skillet making the BEST leftovers that you can easily pack in a glass tupperware over a bed of greens. 🏆
One Pan Mexican Pasta Skillet (vegan)
Dinner is served in 30 minutes with this One Pan Mexican Pasta Skillet with a dairy-free chipotle yogurt sauce! It’s insanely satisfying thanks to 16 grams of plant protein per serving. (vegan)
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 6
- Category: Main Meals
For the pasta:
- 1 16-ounce box whole-wheat pasta (any shape)
- 2 tablespoons Pompeian Smooth Extra Virgin Olive Oil
- 1 bell pepper, chopped
- 1 jalapeno, seeds removed, finely chopped
- 1 ear of corn, shucked (about 3/4 cup)
- 2 cloves of garlic, minced
- 1 15-ounce can black beans, drained and rinsed
- 1 14.5-ounce can diced tomatoes
For the sauce:
- 1 cup unsweetened dairy-free yogurt (I prefer soy, but almond or cashew will work)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- Salt and pepper, to taste
- In a large skillet, cook pasta according to package directions. Drain; set aside.
- In the same skillet over medium heat, add Pompeian Smooth Extra Virgin Olive Oil. When hot, add bell pepper and jalapeno; cook for 5-7 minutes, until tender. Add corn and garlic; cook for 1-2 minutes, until corn is slightly charred, making sure not to burn the garlic. Add black beans and diced tomatoes, with liquid. Cook for 1 minute, stirring. Return the cooked pasta to the skillet; stir until ingredients are evenly combined.
- To the skillet, add all sauce ingredients. Stir to coat evenly. Season with salt and pepper as desired.
Thanks to Pompeian for sponsoring this post! I love working with brands whose products I really love and would honestly recommend. Thank you for supporting this blog that I love oh-so-much!