Buckwheat Soba Bowl With Spicy Nut Dressing
20m prep 10m cook 30m ready
A vibrant bowl of buckwheat soba noodles with massaged kale, avocado, and colorful vegetables, tossed in a spicy nut dressing. This versatile dish is naturally gluten-free if using 100% buckwheat soba noodles.
Ingredients
- 170 g buckwheat soba noodles
- 473 ml stemmed kale finely chopped
- 14.8 ml extra-virgin olive oil
- sea salt
- 1 medium avocado sliced
- 59.1 ml red bell pepper thinly sliced
- 59.1 ml red cabbage thinly sliced
- 59.1 ml carrot julienned or shredded
- 59.1 ml zucchini julienned
- 59.1 ml toasted peanuts or almonds
- 29.6 ml green onion (green parts only) sliced
- 14.8 ml toasted sesame seeds
- 118 ml Spicy Nut Dressing
- 59.1 ml fresh cilantro chopped
- 0.5 medium lime halved
Nutrition (per serving, estimated)
Estimated based off 10 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 58.3 mg
- Iron: 2.96 mg
- Magnesium: 115 mg
- Phosphorus: 260 mg
- Potassium: 683 mg
- Zinc: 2.46 mg
Let's Cook
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Step 1.
Cook the buckwheat soba noodles according to the package directions. Drain well and set aside.
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Step 2.
While the noodles cook, in a medium bowl, combine the finely chopped stemmed kale, extra-virgin olive oil, and a pinch of sea salt. Massage the kale with your hands for about 2 minutes until it becomes tender and shiny.
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Step 3.
Assemble each bowl by dividing the cooked noodles, massaged kale, sliced avocado, sliced red bell pepper, sliced red cabbage, julienned carrot, julienned zucchini, toasted peanuts or almonds, sliced green onion, and toasted sesame seeds evenly between two bowls.
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Step 4.
Drizzle each bowl with about 1/4 cup of Spicy Nut Dressing. Taste and adjust seasoning if desired. Garnish with fresh chopped cilantro and a lime wedge.
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