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RECIPE
20 INGREDIENTS9 STEPS50min

Miso Roasted Kabocha Soba Bowls

5.0
1 Ratings
Editor's Choice
Soba can be eaten cold, hot, or in the case of this recipe, warm. Shredded cabbage and edamame add crunch and texture to the kabocha and soba, while the avocado compliments the creaminess of the dressing.
Miso Roasted Kabocha Soba Bowls Recipe | SideChef
Soba can be eaten cold, hot, or in the case of this recipe, warm. Shredded cabbage and edamame add crunch and texture to the kabocha and soba, while the avocado compliments the creaminess of the dressing.
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com
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Fulfilled by
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com
50min
Total Time
$4.65
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2

Kabocha

1
Kabocha Squash , sliced
1 Tbsp
Chickpea Miso
or White Miso
1 Tbsp
or Honey
3 Tbsp
Chili Oil
or use all sesame if you do not want it spicy
or Sesame Oil
1/2 Tbsp
Tamari Soy Sauce
or Soy Sauce
1/2 Tbsp
Rice Vinegar

Soba Bowl

8 oz
Soba Noodles
1
Avocado , thinly sliced
1 cup
Red Cabbage , shredded
1 cup
Edamame , steamed
to taste
Black Sesame Seeds

Dressing

1/4 cup
Peanut Butter
or Almond Butter
1/4 cup
Rice Vinegar
1 Tbsp
Chickpea Miso
1 Tbsp
Tahini
2 Tbsp
Tamari Soy Sauce
2 Tbsp
Sesame Oil
plus 2 Tbsp chili oil, or use all sesame if you do not want it spicy
1/2 in
Fresh Ginger , grated
1 clove
Garlic , freshly grated
to taste
Water
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Nutrition Per Serving

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CALORIES
1475
FAT
77.5 g
PROTEIN
43.6 g
CARBS
179.0 g

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C) and line a baking sheet with parchment paper.
Step 2
In a medium bowl, blend together Chickpea Miso (1 Tbsp) , Maple Syrup (1 Tbsp) , Chili Oil (1 Tbsp) , Tamari Soy Sauce (2 Tbsp) and Rice Vinegar (1/2 Tbsp) .
Step 3
Toss Kabocha Squash (1) de-seeded and sliced into 1/2 inch slices in sauce, making sure to evenly coat each slice.
Step 4
Place slices on parchment lined baking sheet and roast for 20 minutes on each side.
Step 5
For dressing, mix Peanut Butter (1/4 cup) , Rice Vinegar (1/4 cup) , Chickpea Miso (1 Tbsp) , Tahini (1 Tbsp) , Tamari Soy Sauce (1/2 Tbsp) , Chili Oil (2 Tbsp) , Sesame Oil (2 Tbsp) , Fresh Ginger (1/2 in) , and Garlic (1 clove) . Reserve the dressing for later.
Step 6
While the kabocha has about 15 minutes left, bring 2 quarts of Water (to taste) to a rapid boil and boil Soba Noodles (8 oz) for 4 minutes.
Step 7
Drain the noodles well and divide them into 2 large bowls.
Step 8
Portion 1/3 of the dressing into each bowl, reserving 1/3 to be served on the side.
Step 9
Top each bowl with slices of roasted kabocha, Avocado (1) , Red Cabbage (1 cup) , and Edamame (1 cup) . Sprinkle Black Sesame Seeds (to taste) and enjoy!
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Nutrition Per Serving
Calories
1475
% Daily Value*
Fat
77.5 g
99%
Saturated Fat
11.9 g
60%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
179.0 g
65%
Fiber
22.4 g
80%
Sugars
27.1 g
--
Protein
43.6 g
87%
Sodium
2758.9 mg
120%
Vitamin D
--
--
Calcium
371.4 mg
29%
Iron
11.6 mg
64%
Potassium
3603.5 mg
77%
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