I have been thoroughly enjoying all of the fresh and seasonal produce recently. If you've been following me for a little bit, you know that I love vegan food. Other than the fact that it's really good for the environment and the fact that I love vegetables, vegan food is so much fun to make. One year for Lent, I decided to give up all animal products and did a vegan diet for 40 days. During that time, I ate a lot of veggies, tofu, fruits, and legumes, and honestly, I felt SO good while doing it. It was a fun challenge to see if I could not only adhere to the diet but learn some cool recipes that would allow me to enjoy the food that I was eating. I would have oatmeal/overnight oats for breakfast most days, sometimes avocado toast. For lunch, I'd have tofu, sweet potatoes, and brussels and for dinner, I'd make a huge salad with kale and sprouts, peppers, cucumbers, and pair that with tahini and garlic for dressing and it was SO good. Now, I clearly am no longer vegan but I very much enjoy the simplicity and beauty in a vegan meal. I never really got into processing certain foods to taste like meat because it's a lot of work, but I did enjoy going to places like HipCityVeg and NuVegan here in DC. So, every once in a while, I give my digestive system a break and do the environment a favor and eat a few vegan meals.
I thought of this dish while perusing the aisles at Whole Foods, which is typically where I get a lot of my inspiration for recipes - at the grocery store. I saw soba noodles and couldn't remember the last time I cooked with noodles. So. I bought a few packs along with sweet potatoes and pineapples and decided to use all of these ingredients to make a big bowl of veggies. Now, the star of the show for this recipe is undoubtedly the sauce. The sauce is creamy, peanut-y, and just straight delicious. It's got coconut cream, soy sauce, If I could bottle it up and sell it I would!
Sweet Potato and Pineapple Soba Noodle Vegan Bowls
Ingredients
- 1 pack soba noodles
- 1 can 20oz pineapple chucks
- 1 large sweet potato
- 1 tsp garlic powder
- ½ tsp curry powder
- ¼ head of cabbage
- 2 carrots
- 4 cloves garlic
- 1 shallot
- Peanuts
- Cilantro, for garnish
- Sauce: ¼ cup soy sauce 3 tbsps coconut cream (the top of the can of coconut milk) 2 tbsps creamy peanut butter 2 tbsps rice vinegar 2 tbsps honey 1 tsp ginger ½ tsp red pepper flakes
Directions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and cut up sweet potato into chunks. Season with garlic powder, curry powder, and salt, to taste. Bake in the oven for 20 minutes.
- Clean and cut up cabbage, carrots, garlic cloves, and shallot. Open canned pineapples and drain.
- Boil soba noodles until tender, around 4-6 minutes. Add olive oil to a skillet over medium heat and saute garlic and shallots. Add pineapples and cook until browned.
- For the sauce, combine all ingredients in a small container and mix.
- Combine noodles, pineapples, sweet potatoes, carrots, and red cabbage in a large bowl and mix. Pour sauce on top and garnish with fresh cilantro!
- Eat!
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