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Tahini-Orange Noodle Bowls
Serves 4.
Chilled noodles are the base of this nourishing, detox-friendly bowl loaded with good-for-you greens and a creamy tahini-orange dressing. Build your bowl in a container for lunch to go, dressing right before you plan to enjoy.
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Ingredients
Bowls
- 1 head broccoli, cut into florets
- 12 oz (350 g) pkg extra-firm tofu, well pressed and crumbled
- 1 Tbsp (15 mL) low-sodium tamari
- 1 Tbsp (15 mL) sesame oil or avocado oil
- 8 oz (225 g) dry long noodles such as soba, brown rice, or spelt
- 1 English cucumber, peeled and thinly sliced
- 1 ripe avocado, flesh scooped out and cut into cubes
- 1 large orange or 2 mandarins, peeled and segmented (optional)
- 2 tsp (10 mL) mild chili flakes or shichimi togarashi
- 2 sheets nori, crumbled
Dressing
- 1/2 cup (125 mL) well-stirred tahini or almond butter
- 1/4 cup (60 mL) fresh orange juice
- 1 Tbsp (15 mL) low-sodium tamari
- 1 Tbsp (15 mL) maple syrup
- 1/4 cup (60 mL) water
- 1 Tbsp (30 mL) fresh grated gingerroot
Nutrition
Per serving:
- calories 511
- protein 20 g
-
total fat
22 g
- sat. fat 3 g
-
total carbohydrates
64 g
- sugars 12 g
- fibre 13 g
- sodium 371 mg
Directions
01
For bowls, preheat oven to 400 F (200 C).
02
Line large baking sheet with parchment paper and spread broccoli evenly over one half and crumbled tofu over the other half. Drizzle broccoli and tofu with tamari and oil and gently toss to coat. Roast for 15 to 20 minutes, until broccoli is tender and tofu is beginning to dry out. Set aside to cool completely.
03
Cook noodles according to package directions, and then drain, rinse with cold water, and drain again. Add to large bowl.
04
For dressing, in medium bowl, whisk to combine all dressing ingredients until smooth and creamy. Toss a few spoonfuls of dressing with noodles to coat.
05
To assemble, divide noodles among 4 bowls. Nestle in cooked broccoli and tofu, cucumber, avocado, and orange, if using. Drizzle dressing overtop, to taste, and garnish with chili flakes and nori. Serve.
