• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Narrative Food

Gifts that Give Back

  • GIFTS
  • ABOUT
  • BLOG
    • Find A Box
    • Recipe Archive
    • Stories

Sweet Potato and Soba Noodle Bowl

October 5, 2017 Filed Under: Recipes, Vegetarian Meals

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sweet Potato and Soba Noodle Bowl

  • Author: Danielle Goldstein
Print Recipe
Pin Recipe

Ingredients

Scale
  • 1 head cauliflower, separated into florets
  • 3 TBS olive oil, divided
  • Salt and pepper to taste
  • 1–2 sweet potatoes, peeled
  • 6 ounces soba buckwheat noodles

Dressing

  • 1/4 cup pistachios, shelled
  • 2 TBS soy sauce
  • 1/8 tsp ground ginger or 1 tsp chopped fresh ginger (optional)
  • Juice of 1 lemon

Garnishes

  • 2 TBS chopped parsley
  • 1 bell pepper, julienned (cut into long, thin strips)

Instructions

  1. 1. Preheat oven to 425. Put the cauliflower on a heavy baking sheet and drizzle it generously with half the olive oil and a few large pinches of salt and pepper, and put it in the oven to roast for about 20 minutes.
  2. 2. Meanwhile, bring a pot of water to a boil. If you have a spiralizer, use it to cut your sweet potato into “noodles”. If not, use a knife to cut the sweet potato into long, very thin strips. You could also use a vegetable peeler to make long, flat strips of sweet potato. Cook the soba noodles in the water for 4-5 minutes (it differs depending on the type- taste one after 4 minutes). When they are al dente, remove from the boiling water, rinse in cold water, and immediately stir in 1 tsp salt (I use my hands). Save the pasta water.
  3. 3. Make the dressing: in a blender combine the pistachios, soy sauce, ginger (optional), lemon juice, and 1/4 cup of the pasta water. It should be a thick, creamy dressing. If it’s too thick, add more pasta water.
  4. 4. In a large saute pan, heat the other half of the olive oil and add the sweet potato noodles. Stir and cook on medium high heat for 3-4 minutes. Carefully add 1/4 cup of pasta water and keep cooking until the sweet potatoes are tender and water has evaporated, about 4-5 more minutes. Add the soba noodles and cook for 1 minute to heat through.
  5. 5. In a bowl put the hot soba noodles and sweet potatoes, top with the roasted cauliflower, chopped parsley, and julienned bell pepper. Drizzle with the dressing and enjoy.

Notes

  • Not Included In the Box: Olive oil, salt, pepper, soy sauce, ginger (optional)

Did you make this recipe?

Share a photo and tag us @narrativefood— we can't wait to see what you've made!

Related

Previous Post: « Lamb Shanks With Pomegranate and Pistachios
Next Post: Grilled Radicchio Salad »

Primary Sidebar

Shipping Nationally

Latest Stories

  • The Next Chapter for Narrative Food
  • From a Polish Country House Kitchen
  • 30 Minutes or Less
  • Cozy Comfort Meals
  • Latkes and Herbed Citrus Salad
  • Festive Recipes

Share Your Box with Us #narrativefood #myfoodnarrative #foodthattellsastory

  • Instagram

Copyright © 2023 · NARRATIVE FOOD