Thai peanut veggie bowl

This delicious vegetarian meal contains soba noodles, soba noodles are made from buckwheat which is a gluten free grain, buckwheat has a low glycemic index, is a great source of protein (includes all the essential amino acids), and is a good source of fiber. When buying soba noodles be sure to choose 100% buckwheat soba for the best nutritional profile. This recipe makes a great light dinner, but it’s also ideal for packing up into a bento and bringing to work for lunch.

Thai peanut veggie bowl

For the Thai Peanut Sauce

  • 1 large clove garlic
  • 2 tablespoons 30 mL toasted sesame oil
  • 3 tablespoons 45 mL natural smooth peanut butter or almond butter
  • 2 teaspoons 10 mL grated fresh ginger (optional)
  • 3 tablespoons 45 mL fresh lime juice, plus more as needed
  • 2 tablespoons plus 1 teaspoon (37 mL low-sodium tamari)
  • Stevia to taste (optional)

For the Salad

  • 4 ounces 115 g gluten-free soba (buckwheat) noodles
  • Extra-virgin olive oil (for the noodles)
  • 1 16-ounce/454-g bag frozen shelled edamame, thawed
  • 1 red bell pepper (diced)
  • 1/2 seedless (English cucumber, diced)
  • 1 carrot (julienned)
  • 4 green onions (chopped, plus more for serving)
  • 1/4 cup 60 mL fresh cilantro leaves, chopped
  • Sesame seeds (for serving)

To make the Thai Peanut Sauce

  1. In a mini or regular food processor, combine the garlic, sesame oil, peanut butter, ginger (if using), lime juice, tamari, sugar (if using), and 2 to 3 tablespoons (30–45 mL) water. Process until combined.

To Make the Salad

  1. Add the edamame, bell pepper, cucumber, carrot, green onions, and cilantro to a nd toss until well combined.
  2. Pour your desired amount of the dressing over the salad and toss to coat. (Any leftover dressing will keep in an airtight container in the refrigerator for up to 1 week.)
  3. Portion the salad into 4 bowls and garnish each serving with a sprinkle of sesame seeds and some green onions. Serve any leftover dressing on the side.

Adapted from Oh My Veggies