Rainbow Soba Noodle Bowl

There is nothing like a bright, colorful veggie bowl! Not only is this bowl pretty to look at, but it is full of nutrient-dense veggies! It is important to eat a colorful plate in order to get a variety of nutrients. Plus, colorful bowls are just fun to eat!

I love this Rainbow Soba Noodle Bowl because it tastes so fresh and delicious. It is topped with a Thai-inspired dressing, which gives the bowl a fun and delicious flavor. This bowl is completely plant-based and soy free. This recipe is soy free as it is made with coconut aminos. If you haven’t heard of coconut aminos, it is a soy-free alternative to soy sauce. You can find it at most grocery stores in the soy sauce section.

If you’re looking for more healthier, Thai- inspired recipes, also checkout my Cauliflower Fried Rice and Thai-Inspired Peanut Spaghetti Squash recipes.

9D108BD3-7031-40A9-A730-BC84FBFAE23E.jpeg

Ingredients in Rainbow Soba Noodle Bowl:

  • 3 cups fresh spinach
  • 1/3 package of soba noodles
  • 1/4 cup chopped red onion
  • 1/2 red bell pepper
  • 1/2 mango
  • 1 avocado
  • 1 large carrot
  • 1 cup sliced purple cabbage
  • sesame seeds to top

Thai-Inspired Dressing Ingredients:

  • 1 fresh medoolan date
  • 1/4 cup almond butter
  • 1/4 cup water
  • Juice of 1 lime
  • 2 tbsp of coconut aminos
  • 1 clove of garlic
  • Ginger to taste

How to Make Rainbow Soba Noodle Bowl:

  1. Heat up a pot of water on the stove.
  2. As you are waiting for the water to boil, prepare the dressing. Remove the pit from the medoolan date. Place all of the dressing ingredients in a food processor and blend until smooth.
  3. Once the water is boiling, cook the soba noodles according to the package instructions. Once finished, place the soba noodles in a strainer.
  4. Prepare raw vegetables. Using a vegetable peeler or zoodle machine, cut the carrots into thin ribbons. Cut the cabbage, red onion, red bell pepper, mango, and avocado into cubes.
  5. To the pot that the soba noodles cooked in, add the spinach. Place the soba noodles on top of the spinach in the pan. Pour the dressing over the soba noodles and spinach and mix thoroughly. Top with the prepared, raw vegetables.
  6. Plate the dish and top with sesame seeds. It should make about 2 servings.

I hope you enjoy this recipe, please comment and let me know if you give it a try! Or tag me if you make them on instagram @wellbymel_!

Rainbow Soba Noodle Bowl

A delicious and nutrient-dense, plant-based bowl that is topped with a Thai-inspired dressing.
Course Main Dishes
Cuisine Thai
Servings 2 servings

Equipment

  • Food Processor

Ingredients
  

Rainbow Soba Noodle Bowl

  • 3 cups Fresh Spinach
  • 1/3 package Soba Noodles
  • 1/4 cup Red Onion chopped
  • 1/2 Red Bell Pepper
  • 1/2 Mango
  • 1 Avocado
  • 1 Carrot large
  • 1 cup Purple Cabbage sliced
  • Sesame Seeds topping

Thai-Inspired Dressing

  • 1 Medoolan Date remove pit
  • 1/4 cup Almond Butter
  • 1/4 cup Filtered Water
  • 1 Lime juice
  • 2 tbsp Coconut Aminos
  • 1 Garlic Clove
  • Ginger to taste

Instructions
 

  • Heat up a pot of water on the stove.
  • As you are waiting for the water to boil, prepare the dressing. Remove the pit from the medoolan date. Place all of the dressing ingredients in a food processor and blend until smooth.
  • Once the water is boiling, cook the soba noodles according to the package instructions. Once finished, place the soba noodles in a strainer.
  • Prepare raw vegetables. Using a vegetable peeler or zoodle machine, cut the carrots into thin ribbons. Cut the cabbage, red onion, red bell pepper, mango, and avocado into cubes.
  • To the pot that the soba noodles cooked in, add the spinach. Place the soba noodles on top of the spinach in the pan. Pour the dressing over the soba noodles and spinach and mix thoroughly. Top with the prepared, raw vegetables.
  • Plate the dish and top with sesame seeds. It should make about 2 servings.
Keyword Plant-Based, Rainbow Bowl, Soba Noodles, Soy Free, Vegan

Published by

Well By Mel

Hi, I’m Mel! I’m so excited to have you visit my page! I am a Masters candidate at Columbia University, studying Nutrition Education. Following the program, I will pursue RD accreditation. I love all things health and wellness and am a firm believer in eating real food. I am here to share easy, healthy, and delicious recipes! There is a common misconception that eating healthy is bland and unappetizing, but it doesn’t have to be! I truly believe that eating healthy can be fun and delicious and I hope that my recipes show you how. I also share tips on nontoxic living. I hope you follow along 😊

Leave a Reply