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Soba Noodle, Roasted Broccoli, and Spicy Chickpea Bowl

Posted Feb 12 2014 7:20pm

soba spicy chickpea bowl close up

Happy Wednesday, folks. As D.C. prepares itself for another blast of snow, I’m here with an express post. This easy soba noodle bowl was a big hit this week; I boiled a bunch of soba noodles at once, so that I could enjoy them several days in a row. If you do the same–make about 6-8 ounces at a time–you can toss them with a little sesame oil and tamari after cooking, and keep them in the fridge. As the week goes by, you can create 2-3 easy lunch bowls by pairing them with whatever you’re craving. In this case (since I’m on a massive toasted chickpea kick), it was spicy toasted chickpeas, creamy avocado, and roasted broccoli.

Other ideas for soba noodle accompaniments:

I could go on and on, but you get the idea. Do what you want!

A word about soba noodles: I like the Eden brand 100% buckwheat soba noodles , which are made with buckwheat flour only. If you have celiac disease, however, you may wish to purchase a brand that is clearly labeled as gluten free, such as King Soba organic noodles . There are lots of brands available at both Asian markets and mainstream groceries, so shop around. And then get cooking. This meal is worth it.

soba spicy chickpea bowl header

Soba Noodle, Roasted Broccoli, and Spicy Chickpea Bowl

Yield: 2 servings

Ingredients

  • 2 cups cooked chickpeas
  • 3 tablespoons olive oil, divided
  • Dash cayenne pepper
  • 1 teaspoon smoked paprika
  • 1 tablespoon chili powder
  • 4 cups broccoli florets, chopped
  • 6 ounces buckwheat soba noodles
  • 1 teaspoon sesame oil
  • 2 teaspoons low sodium tamari
  • 1 small avocado, chopped
  • Sea salt and black pepper to taste

Instructions

  1. 1. Preheat the oven to 375 degrees. Toss the chickpeas in 2 tablespoons of the olive oil, the cayenne, paprika, the chili, and some sea salt together. Arrange them on a baking sheet. Toss the broccoli in one tablespoon olive oil, sea salt, and pepper to taste. Place it on another baking sheet. Place both baking sheets in the oven. Remove the broccoli once it's slightly crispy (10-15 minutes). At that time, give the chickpeas a stir. After 30-35 minutes, or whenever the chickpeas are crispy and golden, remove them too.
  2. 2. Bring a pot of water to a boil, and follow package instructions to cook the buckwheat soba noodles. Drain them, and then toss them with sesame oil and tamari.
  3. 3. Divide the soba noodles into two bowls, and then add about a cup of roasted broccoli and half a cup of toasted chickpeas (you can save the extra chickpeas for salads or soup toppings). Top each bowl with half of the avocado pieces. Serve.
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http://www.choosingraw.com/soba-noodle-roasted-broccoli-and-spicy-chickpea-bowl/

Of course, the chickpeas can be prepared in advance, just as the soba noodles can be. Prepping toasted chickpeas and soba noodles is a great thing to do whenever you take care of other weekly batch cooking (grains, beans, salad dressings, etc.).

Hope you enjoy the dish. And if it’s chilly where you are, stay warm.

xo

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