Fall is my favorite time of year. The half end of every year is my favorite time of year! I made a hearty party soba noodle, which is a super flexible recipe that you can tweak to your own liking. I gained inspiration from Debbie’s recipe here, as well as the miso dressing.
This hearty bowl is vegan, healthy, AND wholesome. It serves as a triple threat. That’s right, it may be better than your current side kick, baby! But really, lets just get started.
This is a great simple recipe, there is just waiting time involved. You can do some squats while you’re at it!
yields 2-3 servings
- 1/2 butternut squash, cubed
- 3 cups spinach
- 2 pack soba noodles
- 2 medium zucchinis, sliced
- 1/4 cup parsley, chopped
- kale micro greens (or any type of sprouts)
- 2 tbsp extra olive oil
- 1 1/2 tsp salt and pepper
- 2 tbsp brown miso
- 2 tbsp tahini
- 1 tbsp rice vinegar
- 1/2 tbsp mirin
- 1/2 clove garlic
- 2 tsp coconut sugar
- 1/8 tsp salt (I use Karis Naturals salt for minimum sodium)
- 1/2 cup water (or more, depending on desired consistency of sauce)
- dash of sesame seeds
- Heat oven at 405 degrees. Take the zucchini and toss them with 1/2 the parsley(not all 1/4 cup of parsley), 1 tbsp olive oil, salt and pepper. Bake these for 25 minutes. Take the butternut squash and toss with the rest of the parsley and EVOO(extra virgin olive oil). Bake these for 40-45 mintues. Once done, set aside.
- Meanwhile, boil soba noodles according to the package. Once done, rinse with cold water and set aside.
- Make the sauce by mixing all ingredients (except for water) and stir in a pan on low to medium heat. Add water little by little until you have a desired consistency. I used more than 1/2 a cup. Once done, set aside.
- Take your spinach and wilt it with some pepper in a pan. Once done, set aside.
- Serve all components together and top with sesame seeds and kale micro greens. Enjoy!