I belong to a CSA, I love being able to support community agriculture and get fresh farm grown vegetables. It’s really a win-win!
Sometimes, in my share I get an overabundance of certain vegetables that I just don’t know what to do with. This year it was radishes. While I like radishes in my salads and the hubs likes them raw with salt… there’s only so many radishes you can eat this way.
I took to google to find out different ways to prepare radish, and became intrigued at the prospect of roasting them. Once roasted, the radishes have a more mellow flavor and are so good!
I found this recipe for Roasted Radishes with Soy Sauce over at Kalyn’s Kitchen and that got me thinking of bowl possibilities.
I paired the radishes with soba noodles, baked tofu, sauteed spinach, avocado, and a spicy tahini dressing. It was pure deliciousness! I hope you enjoy.
Soba Noodle Bowl with Roasted Radishes
Soba noodles, cooked according to package directions
Package of baked Tofu (I use Trader Joe's Teryaki flavor), thinly sliced
Avocado, thinly sliced
1-2 TBS vegetable stock
1 garlic clove, minced
1 tsp grated ginger
6 oz bag baby spinach
For The Dressing
4 TBS tahini
4 TBS water
1 tsp maple syrup
1/2 tsp tumeric
1/2 tsp siracha (or to taste, I used 1 tsp)
Heat the vegetable stock in a skillet and add the garlic and ginger, cook until fragrant and softened. Add the spinach, tossing until wilted. Remove from heat.
Combine all dressing ingredients and whisk together until smooth.
Add a couple handfuls of noodles for base of bowl. Arrange radish, avocado, tofu, and spinach on top of noodles. Drizzle with dressing.
I’m linking up with Food, Pleasure and Health, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!