Hey everyone! This weekend in preparation for my race, I made a bowl bursting with flavor and nutrients, to give me a good kick in the pants and get amped up. This one was really good – I’m stoked to share it with you guys! At the end of last week, I headed to my local farm stand and grabbed a whole bunch of fresh, locally grown veggies to create something awesome, including fresh kale, broccoli and cilantro. To make these veggies shine, I combined tahini, lemon, ginger, garlic, turmeric, cayenne and liquid aminos into a bangin’ and spicy sauce that tastes (and looks!) like sunshine. I tossed my sunshine sauce with gently steamed kale and broccoli, chickpeas and soba noodles to create a one-of-a-kind and incredibly nutrient dense meal to give me energy for race day. It was beyond stellar. Best of all? It’s completely egg, dairy, nut, soy and gluten free. 😀 Without further ado:
Sun Goddess Bowl
For Sunshine Sauce:
- 1/2 cup tahini
- 1 – 2 lemons, juiced
- 2 Tbsp liquid aminos
- 1 inch cube of ginger, roughly chopped
- 2 – 3 cloves garlic
- 1/2 tsp cayenne
- 3/4 tsp turmeric
- 1 – 2 Tbsp water (as needed, to create a smooth texture)
- Soba noodles (or your favorite grain/pasta)
- 1 bunch of kale, destemmed and roughly chopped
- 2 crowns of broccoli
- 1 15.5 oz can of chickpeas, rinsed and drained (or 2 cups of cooked chickpeas)
- Fresh cilantro, a handful roughly cropped
- Hemp seeds
- Sesame seeds
- First, I created my sunshine sauce. I combined all of the ingredients into a mini food processor and blended until it was mixed. Be sure to stop and scrape the sides of the food processor with a spatula to incorporate the dry spices into the sauce – they tend to get flung to the edges of the food processor in the early stages of blending. I had to add about 2 Tbsp of water to get a nice smooth consistency with the sauce. You could also use veggie broth to thin the sauce if you have some on hand. Set the sauce aside while you steam your veggies.
- Steam the veggies! I steamed the kale for one minute, and the broccoli for 3 minutes. I like it just barely steamed, with the veggie retaining a little bit of texture. When they were done, I set them aside with the rinsed and drained chickpeas.
- Cook the soba noodles! Soba noodles only take 4 minutes to cook, so I left that step for the very end. When your sobas are done, toss your warm noodles with a large dollop (~1 – 2 tbsp) of sunshine sauce to better incorporate it into the dish.
- Top with steamed veggies, chickpeas, fresh cilantro, hemp and sesame seeds. Enjoy! 😀
Wow, was this GOOD. I really enjoyed it: the spiciness of the sauce was warming, the tahini and aminos added a nice, earthy balance and the turmeric added a really unique element to the overall taste. Since I was making a single serving, I only cooked a single serving of soba noodles, tossed the hot noodles with the sauce and then topped with the steamed veggies. If you’re making for a crowd, feel free to toss all the ingredients together before serving. I also ate this for lunch yesterday, and served the sauce and steamed veggies over red quinoa. It was delicious!
I hope that whatever way you enjoy it, you love it as much as I did! It’s definitely one of my favorite concoctions thus far. Happy eating, booyahville!