This rainbow bowl is a delicious combination of fruits and vegetables with fiber rich buckwheat noodles. Top it with the best peanut butter sauce for a healthy and filling meal. It’s vegan and kids love it!
What’s in this Rainbow bowl:
– Mango: So delicious combined with the crunchy veggies, mango brings a subtle sweetness that balances the other flavors in the bowl.
– Soba noodles: They are a Japanese noodle made mostly from buckwheat (usually with some wheat to prevent the noodles to break apart during the cooking process). They have great flavor and I like the almost elastic texture they have. Choose 100% buckwheat if looking for a gluten-free option.
– Zucchini: Have you heard about zoodles? They are simply zucchinis made into a noodle shape. The easier way to do that is to use a spiralizer (see picture above). If you don’t have it, you can also simply slice the zucchini lengthwise extra thin to make them look like noodles (or you can just chopped them as you usually do).
– Tofu: Crispy tofu goes so well with this meal and boost the protein content. Tempeh would also be delicious.
How to make this rainbow bowl:
If you are able to multitask in the kitchen, then this recipe is easier to make than it looks.
1- Start by making the Peanut butter sauce. If you can make it ahead, it’s even better. Just store it in the fridge until you are ready to eat.
2- Prepare all the fresh fruits and veggies. This means slice the mango and red pepper and make the zucchini noodles. Chop a good handful of fresh cilantro.
3- Cook the noodles and roast the tofu. Be careful not to overcook the noodles. I like to simply roast tofu cubes in a hot pan with a little bit of salt and pepper. No need to add much to it because the peanut butter sauce is so flavorful.
4- Build the bowl. Distribute the noodles in the bowls, garnish with the mango and veggies and top with the tofu, peanut butter sauce and cilantro.
Rainbow bowl with peanut butter sauce
- 1 batch peanut butter sauce
- 1 package of soba noodle (250g)
- 1 package of firm tofu (454g)
- 3 zucchinis sliced or made into noodles using a spiralizer
- 1 red pepper thinly sliced
- 1 mango sliced or cubed
- 1/2 cup fresh cilantro more for serving
- peanuts, sesame seeds and sriracha sauce for topping optional
- Start by making the peanut butter sauce. Set aside.
- Cook the soba noodles according to the packaging. Do not overcook. Set aside.
- Cut the tofu in about inch cube, then roast it in a large pan (see how I make it by clicking here and scroll all the way down of the blog post). Set aside.
- Prepare the fresh produce:– In the same large pan you used to cook the tofu, steam the zucchini: combine it with 1/4 cup of water and cook for about 2 minutes until they are to your liking by moving them around in the pan regularly. I like to keep the zucchini on the crunchy side. Set aside.– In the same large pan, cook the sliced red pepper for a few minutes, mixing regularly, with a bit of oil or water until they are softer. Set aside.– Slice or dice the mango. Set aside.– Clean and chop the cilantro. Set aside
- In a large bowl, combine the soba noodles, the tofu, the zucchini, the red pepper, the mango and cilantro. Pour some peanut butter sauce and mix gently.
- When serving, add more cilantro, peanuts, lime wedges and a drizzle of sriracha sauce if you want a spicy kick. Enjoy!