Boring Desk Lunch No More — Make This Easy, Green Recipe ASAP

2Photo: Courtesy of Crunchy Radish.
Summery soba noodle bowls with raw and roasted seasonal vegetables are the ideal simple and satiating end-of-summer meal. For this bowl, I tossed broccoli with cayenne pepper and chili powder to create a spicy coating and roasted it until it was tender and slightly crisp. Thinly shredded raw zucchini and squash paired nicely with brown rice and wakame soba. To bring all the ingredients together, a quick lime and herb-laced tahini sesame sauce was the ideal dressing for this light and summery bowl.
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Summer Soba Bowl With Spicy Broccoli
Serves 4
Ingredients
For the Soba Bowl
1 package of brown rice and wakame soba or buckwheat soba
1 zucchini, thinly sliced — use a spiralizer, rigged peeler, or knife
1 yellow squash, thinly sliced — use a spiralizer, rigged peeler, or knife
2 tbsp raw hemp seeds
1/2 an avocado, thinly sliced
1/2 cucumber, thinly sliced
For the Spicy Broccoli
2 heads of broccoli, florets removed and trimmed into even pieces, stalk peeled and diced
1/4 cup organic, unrefined canola oil
5 cloves of garlic, finely chopped
1 tsp paprika
1 tsp cayenne pepper
1 tbsp chili powder
Sea salt for light dusting
For the Sesame Tahini Sauce
1 clove garlic, finely chopped
1 tbsp ginger, finely chopped
Juice of 2 limes
2 scallions, white and pale green parts thinly sliced
1/4 cup cilantro, roughly chopped
1/4 cup brown rice vinegar
2 tbsp sesame oil
1 tbsp low sodium tamari sauce
1/4 cup water
3Photo: Courtesy of Crunchy Radish.
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Instructions
For the Soba
Prepare soba per cooking directions on package. Once done, rinse with cold water to arrest the cooking.
For the Spicy Roasted Broccoli
Preheat oven to 400 degrees Fahrenheit. In a bowl, whisk together the oil, garlic, paprika, cayenne pepper, and chili powder. Add the broccoli, and mix to coat. On a parchment paper-lined sheet tray, spread out the broccoli and roast for about 10 minutes; toss halfway through cooking. Broccoli should still have a slight bite but be lightly browned. Season with sea salt to taste.
For the Sesame Tahini Sauce
In a bowl, combine all the ingredients, reserving a small handful of cilantro and scallions for garnish. Whisk well, and let flavors blend together.
To compose individual bowls, place 1/4 cup soba noodles into an individual serving bowl and gently toss with 1 tablespoon of sesame tahini sauce. Arrange the broccoli, zucchini, squash, cucumber, and 1/4 of the avocado around the perimeter of the bowl. Spoon the sesame tahini sauce over vegetables, garnish with reserved herbs and a sprinkling of hemp seeds.
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