Fall Introduction: Soba Noodle with Roasted Butternut Squash & Miso Tahini Dressing

Fall Introduction: Soba Noodle with Roasted Butternut Squash & Miso Tahini Dressing

Fall is my favorite time of year. The half end of every year is my favorite time of year! I made a hearty party soba noodle, which is a super flexible recipe that you can tweak to your own liking. I gained inspiration from Debbie's recipe here, as well as the miso dressing.

This hearty bowl is vegan, healthy, AND wholesome. It serves as a triple threat. That's right, it may be better than your current side kick, baby! But really, lets just get started.

This is a great simple recipe, there is just waiting time involved. You can do some squats while you're at it!

Note: I would have rather used kale instead of wilted spinach, so if you have kale, it would tie perfectly with dish! And this dish can also be made gluten free!

Ingredients

  • 3 cups spinach
  • 2 pack soba noodles
  • 2 medium zucchinis, sliced
  • 1/4 cup parsley, chopped
  • 2 tbsp extra olive oil
  • 1 1/2 tsp salt and pepper
  • 2 tbsp brown miso
  • 2 tbsp tahini
  • 1 tbsp rice vinegar
  • 1/2 tbsp mirin
  • 1/2 clove garlic
  • 2 tsp coconut sugar
  • 1/8 tsp salt (I use Karis Naturals salt for minimum sodium)
  • 1/2 cup water (or more, depending on desired consistency of sauce)
Read the whole recipe on Minty Anne