Soba noodle and green veggie bowl with creamy miso-tahini dressing - vegan + gf

This bowl comes full to the brim with veggies, plant protein and a mix of textures.

Bowls like this are my favourite type of dinner, kind of like a buffet where you’ve pre-planned the options and get to try a bit of everything! Definitely for someone who has trouble choosing what to get off the menu for fear of missing out on the other option (yep me).

Inspired by my new Christmas cookbook ‘Isa Does it’ whose bowl section i’ve fallen in love with. This one is detox friendly (a great start for all those on a ‘healthy-kick’ come 2016) and oh-so-satisfying to keep your tummy fuller for longer.

RECIPE (Serves 4)

INGREDIENTS:

1 broccoli head, chopped into smaller florets 300g brussel sprouts cut into quarters 200g buckwheat soba noodles 1 cup of green lentils 1 tbsp coconut oil (or try the groovy food spray) 1 tbsp desiccated coconut 1 tsp ground ginger pinch of maldon sea salt black pepper Dressing 1 garlic clove ½ cup of water 3 tbsp of tahini 3 tbsp miso 1 tsp moringa powder (optional)

To Serve Fresh herbs of choice (I used curly parsley, Thai basil and coriander) Wedges of lemon Sprinkle of chili flakes

METHOD:

Preheat the oven to 220C.

In a pan, bring 2 cups of water to the boil and pour the lentils in. Reduce to a simmer and allow to cook for approximately 30 minutes or until just tender.

Prepare the vegetables by chopping the brussels into quarters and de-stemming the broccoli and cutting it into smaller florets.

Line a baking tray (or 2) with grease proof paper and place the veg on top ready for seasoning.

Pour/ spray the coconut oil over the vegetables, sprinkle the ginger and desiccated coconut and toss to ensure they are evenly coated.

Season to taste with a pinch of sea salt and black pepper.

Place in the oven and allow to roast for 20minutes, tossing after 10 minutes, until golden and crispy around the edges,

Meanwhile, bring a saucepan of water to boiling and cook the soba noodles according to their instructions (normally about 5-10minutes). Once tender, drain and rinse with cold water then place to one side.

To prepare the dressing, place all of the ingredients into a small blender and blitz to combine. If the dressing becomes to thick add a little extra water gradually until the right consistency.

Once all the components are ready...evenly divide the noodles, lentils and greens into bowls and serve topped with fresh herbs, lots of dressing , a wedge of lemon and an optional sprinkle of chili flakes.

** This keeps well in the fridge for a delicious lunch the next day. If wanting to freeze; omit the noodles and cook them fresh on the day.