Get the Recipe: Soba Noodle Buddha Bowl
This yummy Soba Noodle Buddha Bowl is great for anytime of the year. I enjoy eating it by it's lonesome or also topped with baked tofu or salmon, sautéed shrimp or the addition of edamame.
Ingredients
For the sauce:
- 2 tablespoons tamari or soy sauce
- ½ tablespoon pure maple grade A syrup or honey
- ½ tablespoon tahini, well stired
- ½ teaspoon toasted sesame oil
- ½ teaspoon Sriracha sauce
- ½ teaspoon dijon mustard or spicy mustard
- ½ teaspoon ginger, finely grated
- 1 clove garlic, finely grated
For the bowl:
- 4 ounces soba noodles, about 1 inch in diameter uncooked and 1 cup cooked
- 1 medium broccoli crown, cut into florets
- 1 large carrot , I used a vegetable julienne peeler
- ½ medium avocado, thinly sliced
Optional toppings:
- 1 scallion, thinly sliced
- toasted sesame seeds
Instructions
- In a small bowl, mix all the ingredients for your sauce together and set aside.
- In a medium pot, cook the soba noodles according to package and use a slotted spoon to remove them and place them in two serving bowls and set aside (I like to drizzle them with a little sesame oil so that they don’t stick together).
- Using the same pot and boiling water, blanch your broccoli florets for about 3 minutes and then remove with a slotted spoon, placing in your bowls with your noodles. Lastly, blanch your carrots, remove, and place in your bowls as well.
- To serve, add your avocado and drizzle a good heaping of your sauce over the top! Shower with scallions and sesame seeds, if using. Grab your fork or chop sticks and dig in!
Notes
Just a note about the sauce...if you typically like a lot of sauce, then I would recommend doubling the quantities. :)
Calories: 450kcal, Carbohydrates: 77g, Protein: 21g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Sodium: 1626mg, Potassium: 1557mg, Fiber: 13g, Sugar: 11g, Vitamin A: 8046IU, Vitamin C: 281mg, Calcium: 203mg, Iron: 5mg