So I discovered my roommates are allergic to peanuts—not one but possibly both of them, if they happen to ingest any. Thankfully it’s not a skin contact thing….but STILL.
Two takeaways from this info—this bowl is so good I’m willing to risk killing two people to make it (WYD: WASH YOUR DISHES, PEOPLE), and that if you ALSO have a deadly peanut allergy, you can sub the PB in this recipe for tahini and then, you know, live to cook another day.
This is a little bit of pasta and a lot of vegetables (That’s why veggies come first!), so stow the guilt, grab your sriracha, and get cooking. It could also be fun to just throw in whatever veg you need to use up in your fridge!
Vegetable and Noodle Bowl with Peanut Sauce (Serves 4)
Adapted from Thug Kitchen
View this post on Instagram
Killer Vegetable & Noodle Bowl with Peanut Sauce. Sweet potato, roasted broccoli, and kale, tossed with whole wheat noodles in a creamy peanut sauce, topped with fresh carrot and cucumber matchsticks. (Don't forget the sriracha!) RECIPE LINK IN BIOOOOO. #cooking #homecooking #healthy #healthycooking #healthyeating #vegetarian #vegan #crueltyfree #peanutbutter #sweetpotato #kale #noodlebowl #sriracha #fitblr #weightloss #losingweight
1/2 c. natural smooth pb (or tahini)
1/2 c. warm water
1/4 c. rice vinegar
2 tsp. sesame oil
2 tsp. lime juice (I had none, oops)
1 tsp. maple syrup or agave
2 tsp. soy sauce
1 head broccoli and stem peeled, cut into bite-sized florets
1 large sweet potato, cubed
8 oz. whole wheat noodles (spaghetti, fettuccine, whatever)
6 cups kale, rinsed and torn into bite sized pieces
1/2 tbsp coconut oil
2 tbsp. fresh ginger, minced
3 cloves garlic, minced
1 tsp soy sauce
1 tbsp rice vinegar
2 large carrots, halved and cut into match sticks
1/2 English cucumber, cut into matchsticks
1. Put together the sauce by putting all the ingredients in a bowl and whisking together. Set aside!
2. Preheat oven to 425—time to food prep the hell out of everything. Put cubed potato and broccoli pieces on baking trays and put in the oven. (Toss with olive oil and salt if desired.) Roast for 25-30 minutes, or until fork tender. Remove from oven and set aside.
3. Bring a pot of water to a rolling boil and cook your pasta. One minute before the noodles are cooked, throw in the bite sized kale. Then drain the whole thing in a colander and rinse with cold water to blanche it… ALSO set aside!
4. If you’re waiting for your veggies to bake and your noodles to boil, use this time to cut up your carrots and cucumber into thin matchsticks (or however you want them, I’m not a perfectionist so mine get pretty…expressive.)
5. In a large (I mean large) skillet, cook garlic in oil until fragrant and toasty brown. Add potato and broccoli pieces and stir for about a minute. After that, add in ginger, soy sauce, and rice vinegar, cooking for 30 seconds or so longer. Turn off the heat.
6. Here’s the fun part! Add in the kale/pasta mixture and 1/2 – 3/4 of the peanut sauce, tossing to mix everything well and coat. (You may need to use all of the sauce, but it’s nice to have some for leftovers.)
7. Serve up in bowls, topped with 1/4 of a serving of the carrot and cucumber matches on each one, and sriracha if desired. (Note: it’s amazing cold as leftovers too!