You can never go wrong with peanut noodle bowls piled high with veggies. In fact, it’s usually my default dinner when I can’t decide what to cook. I grab whatever vegetables are lingering in the crisper, and while they’re roasting in the oven, I stir together a quick batch of peanut sauce. And when I want to change it up (add pack in more veggies), I swap my usual soba or rice noodles for kohlrabi noodles. Kohlrabi is a totally underrated vegetable with a mild-mannered taste and a crisp texture akin to broccoli stalks or an extra-firm apple, which makes it perfect for spiralizing into noodles.

Roasted Vegetable and Kohlrabi Noodle Bowls with Peanut Sauce [Vegan]

Serves

4

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Ingredients

For the Bowl:

  • 14 ounces (392 g) extra-firm tofu, drained, pressed, and torn into bite-size pieces
  • 1 recipe Peanut Sauce (page XX), divided
  • 1 tablespoon (15 ml) soy sauce or tamari
  • Kosher salt and freshly ground black pepper
  • 2 small bunches broccolini (about 1 pound [455 g]), ends trimmed
  • 1 pound (455 g) rainbow carrots, peeled and sliced on the diagonal into ¼-inch (6 mm)-thick pieces
  • 2 tablespoons (30 ml) avocado or extra virgin olive oil
  • 1 1/2 pounds (680 g) kohlrabi, peeled and spiralized
  • 1/2 cup (30 g) chopped fresh basil leaves
  • 1 cup (150 g) shelled edamame, thawed if frozen
  • 2 scallions, thinly sliced
  • 1/4 cup (35 g) chopped unsalted roasted peanuts
  • 1/4 cup (20 g) unsweetened toasted coconut flakes

For the Peanut Sauce:

  • 1/2 cup (120 g) natural creamy peanut butter
  • 3 tablespoons (45 ml) soy sauce or tamari
  • 3 tablespoons (45 ml) rice vinegar or freshly squeezed lime juice
  • 3 tablespoons (45 ml) water, plus more as needed
  • 2 teaspoons pure maple syrup
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon (8 g) finely grated fresh ginger
  • 1 clove garlic, grated
 
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Preparation

For the Bowl:

  1. Preheat the oven to 425ºF (220ºC or gas mark 7). Line a baking sheet with parchment paper.
  2. Place the tofu on the prepared baking sheet, drizzle with 2 tablespoons (30 ml) of the Peanut Sauce and the soy sauce, sprinkle with a pinch of salt and a few grinds of black pepper, and toss to coat. Roast for 15 minutes, flip the tofu, and cook for 15 minutes longer.
  3. Meanwhile, add the broccolini and sliced carrots to a second rimmed baking sheet, drizzle with the oil, season with salt and a few grinds of black pepper, and toss to coat. Arrange the vegetables in a single layer and roast for 15 minutes.
  4. To serve, divide the kohlrabi noodles and chopped basil among four bowls and toss to combine. Top with the broccolini, carrots, and edamame, drizzle with the remaining Peanut Sauce, and garnish with the scallions, chopped peanuts, and coconut flakes.

For the Peanut Sauce:

  1. Place all the ingredients in a medium bowl.
  2. Whisk until fully combined. Thin with additional water, 1 tablespoon (15 ml) at a time, as desired.
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