It’s no secret around here – I have a soft spot for 2 things: noodles and peanut sauce. And them together just takes it to the next level! I love this recipe for this reason, and many others!
This is such a delicious bowl to make anytime of year – and best of all it’s super quick to whip up, has all the components of a blood sugar balancing meal, and will leave you feeling grounded, nourished, and truly vibrant!
I put broccoli in the title because the garlic roasted broccoli in this dish is one of my fave parts! I honestly don’t know how used to enjoy broccoli any other way.
One thing to note about these bowls (that makes them extra special) is that the sauce contains miso paste.
For those who aren’t aware, miso is a superfood for many reasons! One of them being that it’s a fermented food meaning it’s loaded with probiotics! You always want to do your best to look for miso paste in the refrigerated section – so you know it’s probiotics are alive and active 🙂 I love this Amano Foods brand (for those who live in the Vancouver, Canada area) but there are so many amazing types out there!
A final note is that if you are gluten free, be sure your miso paste is as well. A lot of the time miso is fermented with barley (which contains wheat) so try to look for a brown rice miso paste, or another type of grain that you know is gluten free.
Okay now on to the recipe!
Ingredients
(Serves 2)
For the Bowls
– 1 medium white onion, finely diced
– 2 cups purple cabbage, finely chopped
– 1 large head or 2 medium heads broccoli, chopped into florets
– 1 clove garlic, minced
– 2 medium sized yams, chopped into cubes
– 200g tofu, chopped into cubes. Use this recipe for the marinade
– Approx. 140g brown rice noodles (I love using Lotus Foods Ramen Rice Noodles)
– Garnish: Black and white sesame seeds
– Optional: Fresh cilantro
For the Sauce
– 2 tsp miso paste
– 2 Tbsp. natural peanut butter (smooth)
– 2 tsp Tamari
– 1 tsp rice vinegar (brown or white)
– 1 Tbsp. real maple syrup
– 2 Tbsp. water
Instructions for the Bowl
– Pre-heat oven to 400 F
– Chop yams into cubes, place on a cookie tray, drizzle with olive oil and place them into the oven (I usually put on the top rack as they take longer, and then will put the broccoli on the bottom rack). Allow to bake for 30-40 minutes, flipping halfway through
– Chop broccoli into florets, place on a cookie tray, drizzle with olive oil, and mince the garlic over top. Place in the oven once the yams have been in there for about 10 minutes. Allow to bake for 20-25 minutes, stirring halfway through. As mentioned, I recommend placing on the tray below the yams, as the broccoli will cook faster. If the yams are cooking too quickly, you can swap and place the broccoli on the top tray
– In the meantime, make the tofu marinade by following this recipe. Allow tofu to marinate for 15 minutes, or longer
– As the tofu marinates, chop the onion and cabbage
– Pre-heat a cast iron pan or wok on medium high heat. Add a drizzle of olive oil, and once heated, add the onions to the pan. Allow the onions to cook for 3-5 minutes, until they become translucent. Next add the chopped cabbage and continue to cook on medium-high heat
– Be sure to flip the yams and broccoli to ensure they are cooking evenly throughout
– Once the cabbage/ onion mixture is softened and cooked to your liking – remove from pan and set aside.
– Bring a medium sized pot of water to boil and cook noodles according to package directions
– As the noodles are boiling, cook the marinating tofu in a separate pan
– As the tofu is frying and noodles are boiling, make the peanut miso sauce (instructions below)
– Be sure to check your veggies in the oven to ensure everything is cooked to your liking. Once it is, remove from the oven and set aside
– Once the yams/ broccoli are done in the oven, the noodles are cooked, rinsed, and drained, the tofu is crisped, and the sauce is completed to a smooth & creamy texture, it’s time to assemble your bowls!
– NOTE: You can assemble by mixing everything together, or by keeping them in their separate components (as pictured below)
– Drizzle on the sauce to your liking! Garnish with sesame seeds and fresh cilantro (if using)
– Enjoy!
Instructions for the Sauce
– Place all ingredients into a 500mL jar, starting with just 1 Tbsp. of water
– Give a really good stir with a spoon, and then place the lid of the jar on and give a good shake
– Add the second Tbsp. of water (and/ or more if needed)
– Give the sauce a taste test to ensure it’s too your liking. If you want it more salty, add additional Tamari or a pinch of sea salt, if you want it more tangy, add additional rice vinegar, and if you want it sweeter add a touch of extra maple syrup.
– Ensure the sauce is nice and smooth and creamy, before pouring over your bowl – in my eyes, the more sauce, the better 🙂
