Love, Joleen: Spicy Peanut Veggie Noodle Bowl Recipe by Ashley

Wednesday, February 12, 2014

Spicy Peanut Veggie Noodle Bowl Recipe by Ashley

In my recent update, I mentioned that I was bringing on regular contributors to Love, Joleen. I will be formerly introducing them soon, but until then I am super excited to introduce Ashley of Local Haven. She will be contributing healthy recipes and occasional styling posts to the blog. Welcome, Ashley!
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With two young kids at home I am always trying to come up with balanced healthy meals that the kids will like, and us adults, will actually enjoy. What I have discovered is that kids and adults have no problem eating bowls full of vegetables, just as long as there is a delicious creamy sauce served with it. 

This spicy peanut veggie noodle bowl is one of our family favorites. The best part is, its completely adaptable, and crazy healthy! If you do not have spaghetti squash, broccoli or even kale, thats ok. Any and every veggie will work in this dish. Carrots, peas, edamame, you name it. Do yourself a favor and buy the sauce ingredients and keep them on-hand. This will become your new favorite go to recipe, especially when you have nothing planned for dinner. 
Spicy Peanut Veggie Noodle Bowl
serves 6

Noodle Ingredients:
8 oz. soba noodles
1 large spaghetti squash, cut in half lengthwise and seeds scooped out
5 kale stalks, stems removed
1 bunch of broccoli, cut into florets
2-3 scallions, chopped
1 red pepper, chopped
2-3 radishes, thinly sliced
1 lime
½ cup chopped nuts (peanuts or cashews)
1 tablespoon olive oil
salt and pepper to taste
Peanut Sauce Ingredients:
2 cloves of garlic, peeled and chopped
½ inch fresh ginger, peeled and chopped
1 teaspoon hot sauce (I prefer sriracha)
2 tablespoons peanut butter (or another but butter of your choice)
1 tablespoon rice vinegar
1 lime, juiced
2 teaspoons agave (or honey)
1 ½ teaspoons soy sauce
1 tablespoon of toasted sesame oil
½ cup olive oil
¼ cup water (optional, used to thin sauce)

Possible Toppings:
sesame seeds
chopped cilantro, mint or basil
shredded chicken
tofu

Directions:
Preheat oven to 375 degrees.

Line a baking sheet with parchment paper and place the squash halves cut side down onto the sheet. Bake for about 1 hour, until you can easily shred the strands with a fork.

On a second baking sheet, place the broccoli florets onto the sheet. Toss with 1 tablespoon olive oil and sprinkle with salt and pepper. Toss a few times while roasting. Roast for 25-30 minutes until slightly golden. Set aside.

Remove the kale ribs and discard. Thinly slice the leaves and place in a large bowl.

Place all of the sauce ingredients in a blender and blend until fully incorporated. Taste and adjust seasonings.

Pour ½ of the peanut sauce over the kale, thoroughly combine.

Cook soba noodles per directions on package. Add noodles to the large bowl with the kale and combine.

When the squash is cool enough to touch, take a fork and begin shredding the squash strands. Add 1 cup of shredded spaghetti squash to the large bowl. Add roasted broccoli, chopped scallions, chopped red pepper and radishes to the bowl and combine. Add ¼ cup peanut sauce, stir, and depending on your taste add the remainder of the sauce. Top with chopped nuts and serve with lime wedges. 

Ashley Marti is a lifestyle and food blogger in the Pacific Northwest. A one time Manhattan gal and Betsey Johnson employee, Ashley moved back to Portland where she honed her design skills as a Visual Merchandiser for Columbia Sportswear and then Nike. Now a mom to five-year-old Lola and one and a half year old Hudson, Ashley focuses on featuring seasonal and local produce with simple recipes with big flavor, styling her family and home, and their everyday adventures in the Pacific Northwest. In addition to her blog, Local Haven, LLC also designs exclusive content and marketing for local companies and plans private events infused with unique creativity and style. 

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