Miso Roasted Kabocha Soba Bowls Recipe | SideChef
Soba can be eaten cold, hot, or in the case of this recipe, warm. Shredded cabbage and edamame add crunch and texture to the kabocha and soba, while the avocado compliments the creaminess of the...
Keywords
- Tree Nut-Free
- Fish-Free
- Beans & Legumes
- Main Dish
- Dairy-Free
- Oven
- Stove
- Weeknight Dinners
- High Fiber
- Protein Packed
- Intermediate
- Low Salt
- Egg-Free
- Tomato-Free
- Pescatarian
- Pasta & Noodles
- Asian
- Lunch
- Healthy
- Shellfish-Free
Ingredients
- 1 Kabocha Squash
- 1 tablespoon Chickpea Miso
- 1 tablespoon Maple Syrup
- 3 tablespoon Chili Oil
- 2 teaspoon Tamari Soy Sauce
- 2 teaspoon Rice Vinegar
- 8 ounce Soba Noodles
- 1 Avocado
- 1 cup Red Cabbage
- 1 cup Edamame
- to taste Black Sesame Seeds
- 1/4 cup Peanut Butter
- 1/4 cup Rice Vinegar
- 3 teaspoon Chickpea Miso
- 1 tablespoon Tahini
- 2 tablespoon Tamari Soy Sauce
- 2 tablespoon Sesame Oil
- 1/2 inch Fresh Ginger
- 1 clove Garlic
- to taste Water
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