I’ve made this dish twice now in two very different ways and it hasn’t failed to really satisfy this sweet and salty and rich and full but light quality I love in my food. The Sprouted Kitchen cookbook inspired me with the soba bowls with tea-poached salmon recipe, so I followed the sauce and soba part of the recipe and then took it in my own direction. That cookbook is absolutely filled with beautifully photographed creations. This recipe tastes better each day and is wonderful cold. I bring it to work for lunch and joyfully sit down in the sun and eat.
Soba bowls with Roasted Vegetables (inspired by The Sprouted Kitchen)
3 tbsp sesame oil
2 tbsp tahini
1 large tbsp honey
Zest and juice from 1 lemon
3 tbsp tamari
1 tsp grated fresh ginger
Whisk all ingredients together in a bowl and set aside
1 package soba noodles
½ acorn squash, skin removed and sliced
1 japanese eggplant, diced
1 red onion, chopped
1 handful green beans
1 handful kale
1 handful shitake mushrooms
1 bunch broccoli
½ jalapeno, chopped into small pieces
1 ear of corn sliced off the cob
Salt & pepper
Oven 425. Place the butternut squash and eggplant on a baking sheet, drizzle with olive and salt & pepper. Bake for about seven or so minutes. While the vegetables roast start heating up water in a large pot on the stove. Remove the eggplant and squash from the oven, add the onion, broccoli, green beans, corn and mushrooms to the baking sheet (I used two baking sheets) and return to the oven for another few minutes until they look softened and slightly browned. For the last few minutes add the kale and jalapeno to the baking sheets and cook until the kale is slightly crispy.
Cook the soba noodles according to package instructions and drain thoroughly. In a large bowl mix the noodles with the sauce. Place the noodles in the bowls and top with a generous scoop of the variety of vegetables. Finish the dish with a cilantro garnish, some slices of avocado, a drizzle of sesame oil and a sprinkle of sesame seeds.