Anytime you have a big bunch of kale that’s on its last legs and needs to get used up sooner than later, turn it into a bright green pesto and slather it all over a bowl of nutty soba noodles. You won’t regret it, trust me. Not only is it a good strategy for using up some kale, but it’s also a fun way to change up your regular noodle bowl routine. White beans keep the bowls filling, while fermented kraut adds a punchy twist (and some probiotics!).

Kale Pesto Soba Noodle Bowls [Vegan]

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Ingredients

For the Bowls:

  • 1 1/2 pounds (680 g) golden beets, red beets, or a combination, peeled and cut into ½-inch (1.3 cm) cubes
  • 8 ounces (225 g) dried buckwheat soba noodles
  • 1 1/2 cups (360 g) or 1 (15-ounce [420 g]) can cannellini beans
  • 1 recipe Kale-Almond Pesto Sauce, divided
  • 1 1/2 cups (360 g) fermented red cabbage kraut
  • 1/4 cup (35 g) Hazelnut Dukkah

Any Greens Pesto Sauce (makes about a half a cup)

  • 2 loosely packed cups (32 to 120 g) herbs or greens
  • 2 tablespoons (18 g) toasted nuts or seeds
  • 2 tablespoons (10 g) nutritional yeast
  • 2 tablespoons (30 ml) freshly squeezed lemon juice
  • 1 teaspoon miso paste, preferably white or yellow
  • 1 clove garlic
  • 1/4 teaspoon kosher salt
  • 1/4 cup (60 ml) extra virgin olive oil

For the Hazelnut Dukkah:

  • 1/3 cup (50 g) raw hazelnuts
  • 1/4 cup (35 g) raw pistachios
  • 3 tablespoons (28 g) raw sesame seeds
  • 2 tablespoons (16 g) coriander seeds
  • 1 tablespoon (8 g) cumin seeds
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
 
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Preparation

For the Pesto:

  1. Add the herbs, nuts, nutritional yeast, lemon juice, miso paste, garlic, and salt to the bowl of a food processor or blender. Pulse several times until finely chopped. With the machine running, gradually pour in the olive oil and process until well combined.
  2. Thin with more oil, a spoonful at a time, if desired.

For the Hazelnut Dukkah:

  1. Toast the hazelnuts and pistachios in a large skillet over medium-low heat, stirring regularly, until lightly golden, about 5 minutes. Add the sesame, coriander, and cumin seeds. Continue to toast, stirring regularly, until fragrant and the sesame seeds are lightly browned, about 3 minutes more. Transfer to a baking sheet to cool completely.
  2. Add the toasted nuts and seeds, salt, and pepper to a food processor fitted with the blade attachment. Pulse several times until a coarse mixture forms.

For the Bowl:

  1. Place the cubed beets in a steamer basket fitted in a large saucepan, with 2 inches (5 cm) of water at the bottom. Cover and steam until tender, about 20 minutes.
  2. Meanwhile, cook the soba noodles according to the package instructions. Drain, without rinsing, and return the noodles to the pot. Add the beans and 1/2 cup (120 ml) of the pesto, and toss to combine.
  3. To serve, divide the soba noodles and beans among four bowls. Top with the beets, red cabbage kraut, and the remaining pesto and sprinkle with the Hazelnut Dukkah.
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Notes

Get a head start! | The beets and sauce can be made a day in advance and stored in separate containers in the refrigerator until serving.

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