Roasted Tamari Broccoli Buddha Bowl with Soba, BBQ Red Lentils and Parsley Tahini Sauce
About a million wonderful things happened in the past 2 weeks. SO MANY THINGS.
I'll just list them in chronological order.
Biggest thing: WE BOUGHT OUR HOUSE. The one we already live in. We are homeowners now. All I can do now is think about how I'm going to texturize that wall in my kitchen (the one in these photos around the window) so I can fool you all into thinking I live in Italy.
I might even add some peeling gilded wallpaper, to top off the effect.
Of course I'm also thinking about all of the other minor-ish projects I want to get my hands into.
I'm starting with making our office a pinch more liveable. It's been storage for Frolic Coffee (read: all the boxes, piled to the ceiling). Frolic Coffee is Logan's side business which is quickly becoming his full time work.
But NOW it will be my boho minimalist office! We just got a very cute grey corner desk and a squishy bouncy ball chair from Overstock.com and I bought a plant to put on it and that's as far as we've gotten. I'm already 1000x more productive!
So when I squish my meditation corner in there with a big ol silver & lavender moon print on the wall, I will be a very happy lady.
Second thing: it was my Birthday on Sunday! I'm 27! I REALLY want to make a cute pink birthday cake for the blog to celebrate. But I haven't even celebrated with Logan yet so I'll have to post a belated treat of some sort. Still banking on vegan pink frosting, in some capacity. It's all I wants.
Third thing: my band Larkspur started recording our first EP! You can follow along on instagram here and sign up for our newsletter here to get (not spammy) notifications about the release of our music + upcoming show dates.
We're recording at Collector Studio in Norfolk with Jake Hull! Jake and I have been friends since college. Logan used to play with Jake in a band called Momentary Prophets. So it was a bit of a "full circle" moment for me.
Basically there are so many things happening that I want to make a special treat to celebrate EACH one!
But mostly I'm just eating a lot of broccoli buddha bowls and drinking a lot of chai with DIY cashew milk and making super lazy raw cookie bites. I'm not exactly churning out layer cakes over here.
But I WILL find the energy and brain-space to make some damn cakes.
She's says to herself out loud.
Roasted Tamari Broccoli Buddha Bowl
This broccoli buddha bowl is one of many incarnations of delicious, 20 minute dinners I make daily.
I've been working on improving my weekly food-prep skills. So I'll double recipes like this. And Logan and I will eat it for a couple of days!
I got the idea for this particular bowl from a Charlottesville local fast-casual restaurant called Roots. They serve big plant-centric bowls Chipotle style. I'm addicted to one called The Southern. It's a big bowl of kale and brown rice with spicy chickpeas, bbq tofu, roasted tamari broccoli, pickled red onions and a tahini lemon dressing.
My riff on that is THIS glorious bowl of plant-power!
Earthy buckwheat soba, smokey barbecue red lentils, salty roasted tamari broccoli, mild baby greens and a zingy parsley tahini lemon dressing.
You would think all of those flavors (tamari, barbecue, tahini-lemon) would be disparate. But in actuality the result is delicious. The flavor sparkles as the different tastes bounce off of one another and interplay. The result is a giant, grounding bowl of vegan goodness with BIG flavor.
And you know I love big flavor!
Tamari Broccoli, BBQ Lentil Buddha Bowl with Soba + Lemon Parsley Tahini Dressing
Created by Renee on September 20, 2016
This recipe is enough for 2 ravenous people or 4 mildly peckish folks. I like to double the sauce recipe and keep it around to drizzle on salads and grain bowls throughout the week. TIP: If you get everything going at the same time this recipe only takes 20 minutes!
- Prep Time: 5m
- Cook Time: 15m
- Total Time: 20m
- Serves: 4
- 2 medium heads broccoli, broken down into tiny florets
- 4 tablespoons tamari
- 2 tablespoons coconut oil
- 1 teaspoon maple syrup
- 3/4 teaspoon black pepper
- 1 cup red lentils
- 2 cups water
- 2 garlic cloves, minced
- 2 teaspoons coconut oil
- 2 tablespoons your favorite barbecue sauce
- 1/2 teaspoon salt + more to taste
- 8 ounces package soba noodles (I used 100% buckwheat)
Tahini Lemon Parsley Dressing
- 2 tablespoons tahini
- juice of one lemon
- 1/4 cup water
- 1 tablespoon extra virgin olive oil
- 1/2 cup curly parsley, packed
- 1/2 teaspoon maple syrup
- 1/2 teaspoon salt + more to taste
- 1/4 teaspoon black pepper + more to taste
- baby lettuce mix or baby kale mix, to serve
- For the Tamari Broccoli, preheat the oven to 375F. Line two medium (or one large) baking sheets with parchment paper. In a large bowl, toss the broccoli florets with tamari, coconut oil, maple syrup and black pepper. Spread the florets out on your baking sheets in one layer. Roast for 15-18 minutes, until the florets are tender and beginning to blacken. Set aside.
- While the broccoli is roasting, make the red lentils. Add the lentils, water, garlic and coconut oil to a small sauce pot, cover and bring to a boil. Set the lid slightly ajar and cook for another 10-15 minutes. Lentils are done when they are tender and all the the water has cooked off. Once tender, stir in the barbecue sauce and salt.
- Cook the soba according to package directions. Once tender, drain and rinse in cold water. Drizzle with a bit of oil to keep the soba from sticking together.
- For the dressing, add tahini, lemon juice, water, parsley, maple syrup, salt and pepper to the bowl of a high powered blender. Blend until smooth.
- For the buddha bowls, add a bit of everything to each bowl along with baby lettuce mix and toss with the sauce. Serve hot and enjoy!