Soba Noodle Buddha Bowl with a Ginger Sesame Dressing
This is one of my favourite salad bowls to make in the summer! If you struggle to get lots of veggies into your diet, then this is one of the easiest, most delicious (and beautiful!) ways to do it! The dressing really makes it – it’s creamy thanks to the tahini but has so much flavour and zing from the ginger and lemon!
Soba Noodle Buddha Bowl with a Ginger Sesame Dressing
Serves: 2
Ingredients
- 1 sweet potato
- 1 avocado, sliced
- 80g soba noodles
- 6 stems of tenderstem broccoli
- Thumb sized piece of cucumber, chopped
- Small handful of spinach
- Small handful of coriander leaves
- Sesame seeds
- Olive oil
- Salt
Dressing
- 2 tbsp tahini
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp lemon juice
- 1 tsp maple syrup
- 1 tsp freshly grated ginger
- 1-2 tbsp water
Instructions
- Peel the sweet potato and cut into small wedges. Put them in a roasting tin and drizzle with olive oil and sprinkle over some salt. Roast for 50 minutes at 200C.
- Cook the soba noodles according to the packet instructions (mine took 4-5 minutes to boil). Drain them and rinse well under cold water to stop them from overcooking and getting claggy. Set aside.
- Slice the tenderstem broccoli in half and blanch in boiling water for a few minutes. Rinse under cold water to stop them cooking further and to maintain that vibrant green colour!
- Mix together all of the ingredients for the dressing except for the water. Slowly add the water until you get the desired consistency (I like a creamy but pourable dressing)
- When the sweet potato wedges are ready, it’s time to plate up. I love to make a pretty bowl by arranging all of the ingredients in little sections and then topping with a generous amount of the dressing (this is what makes it so divine) and a sprinkle of sesame seeds!
