Happy Wednesday, folks. As D.C. prepares itself for another blast of snow, I’m here to share the recipe for this easy soba noodle, roasted broccoli, and spicy chickpea bowl. It was a big hit this week when I prepared it for some simple meals at home; I boiled a bunch of soba noodles at once, so that I could enjoy the dish several days in a row.
If you do the same–make about 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 3-4 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:
- grilled or steamed tofu
- baked tempeh
- roasted sweet potato
- raw/steamed/roasted/sauteed vegetables of your choosing
- beans or lentils
- leftover slaw (like my crunchy red cabbage, apple, and sesame slaw, kale-slaw, or raw brussels sprout slaw)
- kale salad
- hemp seeds, sesame seeds, or pepitas
- toasted nuts
I could go on and on, but you get the idea. Soba noodles are super versatile, and this bowl can definitely be customized to suit what you have and what you’re craving!
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 Noodle, Roasted Broccoli, and Spicy Chickpea Bowl
- 1 1/2 cups cooked chickpeas 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil divided
- Dash cayenne pepper
- 1 teaspoon smoked paprika
- 1 tablespoon chili powder
- 4 cups broccoli florets and peeled stems cut into bite-sized pieces
- 8 ounces buckwheat soba noodles
- 1 teaspoon sesame oil
- 2 teaspoons tamari
- Salt and black pepper to taste
- For serving: 1 avocado cut into cubes, or my anti-inflammatory turmeric tahini dressing (or another dressing of choice)
- Preheat the oven to 375F. Toss the chickpeas in 1 tablespoon of the olive oil, along with the cayenne, smoked paprika, chili, and a generous pinch of salt . Arrange them on a rimmed, lined baking sheet. Toss the broccoli in one tablespoon olive oil, salt, and pepper to taste. Place it on another lined baking sheet. Place both baking sheets in the oven. Remove the broccoli once it's slightly crispy (20-25 minutes). At that time, give the chickpeas a stir. After 30-35 minutes, or whenever the chickpeas are crispy and golden, remove them, too.
- 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.
- 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 some of the avocado cubes or a generous drizzle of turmeric tahini dressing. Serve.
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.