soba noodle buddah bowl

 

Cold noodles topped with a crunchy, colourful mix of veggies turns a simple salad concept into a satisfying, yet light,  meal.

Serves: 4

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

 

Ingredients:

2 tbsp (30 mL) sesame seeds, divided

2 tbsp (30 mL) sunflower seeds

2 small sweet potatoes, cut into 1/2-inch (1 cm) chunks

2 tbsp (30 mL) vegetable oil

1/2 tsp (2 mL) salt

8 oz (250 g) soba noodles

2 tbsp (30 mL) rice wine vinegar

1 tbsp (15 mL) soy sauce

1 tsp (5 mL) sesame oil

2 cups (500 mL) chopped Inspired Greens Red Batavia

1 cup (250 mL) halved cherry tomatoes

1/2 cup (125 mL) shredded carrots

1/2 cup (125 mL) shredded beets

 

Dressing:

1 small avocado, peeled, pitted and halved

2 limes, juiced

1/4 cup (60 mL) chopped fresh cilantro

2 tbsp (30 mL) vegetable oil

1 clove garlic, minced

1/2 tsp (2 mL) salt

Directions:

1. Preheat oven to 350°F (180°C). Place sesame seeds and sunflower seeds on a baking sheet, keeping seeds separate. Bake for 5 to 7 minutes or until sesame seeds start to turn golden brown. Set aside.

 

2. Toss sweet potatoes with vegetable oil on baking sheet lined with parchment paper. Sprinkle with salt. Bake for 15 to 20 minutes or until tender and starting to brown. Let cool.

 

3. Meanwhile, bring large pot of water to boil; cook soba noodles according to package directions. Drain and rinse with cold water; drain again and set aside.

 

4. In bowl, whisk together vinegar, soy sauce, sesame oil and 1 tbsp (15 mL) toasted sesame seeds. Add cold soba noodles; toss to combine. Set aside.

 

5. Dressing: In blender, combine avocado, lime juice, cilantro, oil, garlic, salt, and 1/3 cup (75 mL) water; purée until smooth.

 

6. Divide soba noodle mixture among 4 serving bowls. Top with greens, tomatoes, carrots, beets and sweet potatoes. Drizzle dressing over top and sprinkle with remaining sesame seeds and sunflower seeds.

 

Tip:

Adding chunks of marinated firm tofu can bump up the protein if desired.