I've been making tons of Green Power Bowls these days. These have been very well received by my private clients and at cooking lessons. I have been posting photos of these bowls a lot in my Instagram stories and I figured it was finally time to share the recipe on my blog.
Although it may seem elaborate, these kinds of bowls are actually quite easy to make. It requires a little prep, chopping and sautéing of the veggies, putting together the dressing, and making the noodles. If you are a soba noodle newbie you'll want to pay attention to a few things. Pure buckwheat noodles are gluten free, but you may come across some varieties of soba noodles that are a mix of buckwheat and wheat. The blended variety is much less expensive. If you are celiac or gluten intolerant make sure you seek out the 100% buckwheat noodles. When using buckwheat noodles of any kind, I always cook them according to the package directions (usually for about 5 - 8 minutes on a simmer). When they are fully cooked I transfer them to a colander immediately and give them a very good rinse under cold water. This will remove any excess starch. By the way, if you don't have soba noodles on hand or if you don't want to use them, you can also swap out the soba noodles for rice noodles, quinoa, or any other grain or noodle of your choice.
I also wanted to mention that this recipe is really a guideline. As I said above, you don't need to use soba noodles, you can use something else. Also, feel free to swap in kale for spinach, or maybe some bok choy. You may also decide to add in chickpeas or tofu instead of the edamame. The sauce is the pièce de résistance and no matter what you put in your bowl, it'll taste good as long as you're using the sauce.
Scroll down to get the full recipe and if you make it, please tag me on social media. I love seeing your photos!
GREEN POWER BOWLS WITH SOBA NOODLES
Yields 4 to 6 servings
1/4 cup natural peanut butter, tahini, or sunflower seed butter
2 tablespoons tamari
2 tablespoons lime juice or apple cider vinegar
1 clove garlic minced
1 teaspoon fresh ginger minced
1 - 2 teaspoons maple syrup
1/4 - 1/2 teaspoon red pepper flakes
1/2 cup water, or more, if needed to loosen the sauce
16 oz soba (buckwheat) noodles
1 teaspoon sesame oil
1 teaspoon sesame oil
6 green onions, sliced on the diagonal
6 - 8 cups assorted vegetables: cauliflower, broccoli, & spinach
1 small bunch basil
2 cups shelled edamame, thawed
Hemp hearts & sliced green onions
Wash and chop cauliflower & broccoli (approximately 6 - 8 cups in total) into bite sized pieces. Wash spinach and pat to dry or use salad spinner. Pick basil leaves off the stems (discard stems), wash leaves, and gently pat to dry. Set aside.
In large measuring cup or medium sized mixing bowl, combine all the sauce ingredients, except the water. Stir until well combined (you could also use a blender if you're looking for a very smooth sauce) and add enough water to thin the sauce down so that it’s pourable. Set aside.
Cook noodles according to the package. Drain, rinse, and toss with sesame oil. Set aside.
Warm the sesame oil in a wok or skillet over medium heat. Add the green onions and cook for a couple minutes, just until they start to soften. Add the heartier vegetables - cauliflower & broccoli - cook until tender. Add the edamame and warm for a minute or two. Add the spinach and basil towards the end of cooking and allow them to wilt (about 2 minutes).
To create your bowls: add a portion of soba noodles and a big scoop cooked vegetables to a bowl. Top your bowl with a drizzle the sauce. Alternatively, you can add the sauce to the pan with the vegetables to heat the sauce. Before serving, top with a sprinkling of hemp hearts and any remaining green onions. These bowls can be eaten warm or cold.
If you enjoyed the recipe I shared above be sure to check out my Plant-Based Breakthrough Program, which is a 4 week online course focussed on health, nutrition, meal planning, and cooking. For details on when the next program starts click here. You can also join my Plant-Based Breakthrough Community on Facebook where I share recipes, inspiration, and information on plant-based nutrition