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 also full of nutrient-dense veggies. It is important to eat a variety of colorful vegetables in order to get a variety of different nutrients. Plus, colorful bowls are just fun to eat!

If you like this recipe, you may also like my Cauliflower Fried Rice and Peanut Spaghetti Squash recipes.

What You’ll Need:

Veggies: I use a variety of colorful veggies in this recipe, including fresh spinach, red onion, red bell pepper, mango, avocado, carrots, and cabbage.

Soba Noodles: You, of course, can’t make a vegan soba noodle salad without soba noodles! Soba noodles are similar to spaghetti, but made with buckwheat flour. Some soba noodles do contain gluten so be sure to check the label if you need to be gluten-free.

Sesame Seeds: Sesame seeds are used to top this bowl.

Date: Dates are nature’s candy. I use them in a ton of my recipes as a sweetener. A date is used to sweeten the dressing. I recommend soaking the date overnight to help it blend easier.

Almond Butter: Almond butter is an ingredient in the dressing. I like to use a plain nut butter with no added sugars or oils.

Lime Juice: Lime juice is an ingredient in the dressing. It gives it the dressing a tart flavor.

Coconut Aminos: This recipe is soy free because the sauce is made with coconut aminos. If you haven’t heard of coconut aminos, they are a soy-free alternative to soy sauce. You can find it at most grocery stores in the soy sauce section.

Spices: I also use garlic and ginger in the dressing for added flavor.

How to Make Vegan Soba Noodle Salad:

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 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. To a large bowl, combine the soba noodles with the spinach and mix. The heat and moisture from the soba noodles will slightly wilt the spinach.
5. Prepare the other raw vegetables and fruit. Using a vegetable peeler, cut the carrots into thin ribbons. Cut the cabbage, red onion, red bell pepper, mango, and avocado into cubes.
6. Place the veggies into the large bowl and mix. Pour the dressing into the large bowl and mix thoroughly.
7. Plate the dish and top with sesame seeds. It should make about 3 servings.

I hope you enjoy this recipe. If you give it a try, please leave a comment below or tag me on instagram and let me know what you think!

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