Tahini-Orange Noodle Bowls

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.

Tahini-Orange Noodle Bowls

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Servings

4 people

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Ingredients

Bowls

• 1 head broccoli cut into florets
• 12 oz pkg extra-firm tofu well pressed and crumbled
• 1 Tbsp low-sodium tamari
• 1 Tbsp sesame oil or avocado oil
• 8 oz 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 mild chili flakes or shichimi togarashi
• 2 sheets nori crumbled

Dressing

• 1/2 cup well-stirred tahini or almond butter
• 1/4 cup fresh orange juice
• 1 Tbsp low-sodium tamari
• 1 Tbsp maple syrup
• 1/4 cup water
• 1 Tbsp fresh grated gingerroot

Ingredients Bowls 1 head broccoli cut into florets 12 oz pkg extra-firm tofu well pressed and crumbled 1 Tbsp low-sodium tamari 1 Tbsp sesame oil or avocado oil 8 oz 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 mild chili flakes or shichimi togarashi 2 sheets nori crumbled Dressing 1/2 cup well-stirred tahini or almond butter 1/4 cup fresh orange juice 1 Tbsp low-sodium tamari 1 Tbsp maple syrup 1/4 cup water 1 Tbsp fresh grated gingerroot

Servings 4 people Print Recipe

Instructions

1. For bowls, preheat oven to 400 F.
2. 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.
3. Cook noodles according to package directions, and then drain, rinse with cold water, and drain again. Add to large bowl.
4. 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.
5. 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.

Recipe Notes

Per serving: 511 calories; 20 g protein; 22 g total fat (3 g sat. fat); 64 g total carbohydrates (12 g sugars, 13 g fiber); 371 mg sodium