Soba Buddha Bowls (vegan)
A super easy vegan dish that I’ve been loving lately! Something about laying out a “Buddha bowl” is so therapeutic. This is also pretty cost efficient, since Soba is fairly cheap. You could also swap our some of these veggies for frozen edamame or canned chick peas to make it extra efficient for your budget.
- Soba (the T&T brand one comes divided as four servings. I made two servings, one for me and one for Momo)
- Veggies of your choice! I used Diced cucumber, halved cherry tomatoes, chopped green onion, sliced bell pepper, and torn kale massaged with sesame oil and a sprinkle of salt.
- Per serving: 1 tbsp rice vinegar, 1 tsp sesame oil, salt and pepper to taste
- Extra sauce: 2 tbsp sesame oil, 3 tbsp rice vinegar, 3 tbsp soy sauce
1) Prepare the soba as instructed on the packaging. Drain and since well with cold water. Transfer into a large bowl (if making more than one serving) and drizzle with 1 tbsp rice vinegar and 1 tsp sesame oil (per serving). Sprinkle a pinch of salt and pepper. Use tongs or your hands to toss the noodles.
2) Prepare all your veggies and set aside.
3) To prepare the Buddha bowls: Add your noodles to the centre, and arrange your veggies around. You can get creative with this!
4) I liked to prepare an extra sauce to drizzle on top as a dressing. In a squeeze bottle, I just combined 2 tbsp sesame oil, 3 tsp rice vinegar, and 3 tbsp soy sauce. I gave it a good shake, and just brought the squeeze bottle to the table with the Buddha bowls. That way everyone can use as much or as little dressing as they want.