I had a half of a kabocha squash, some leftover roasted brussels sprouts and a head of broccoli in the fridge that strangely inspired me to make noodle bowls for dinner. Don't limit yourself to these veggies - the varieties are endless! You can add mushrooms, edamame, peppers and more - almost any additional veggie would be a great addition to these bowls!
I like mine with sriracha and chili flakes on top.
Enrique likes his plane - he's kind of a baby.
He's still spicy, and ate his whole bowl of veggies.
(Spicy) Peanut Noodle Bowl with Broccoli, Brussels and Squash
by Sarah Farsh April 15, 2014
1 head broccoli, cut into florets
1 lb brussle sprouts, sliced half ways
2 cups kambooka squash, cubed (about a half of a squash)
2 tbsp fresh ground peanut butter
2 tbsp tamari (or soy sauce)
1 tbsp rice wine vinegar
1/2 tsp toasted sesame oil
1 tsp garlic powder
fresh cracked pepper
splash of water
cooked pho rice noodles or bean noodles (or noodles of choice!)
sesame seeds, chili flakes, and sriracha to top (optional)
Roast broccoli, brussels sprouts and squash on non-stick cookie sheet in oven for 35-45 minutes. Meanwhile, whisk together peanut butter, tamari, vinegar, sesame oil, garlic powder and splash of water to create dressing. Set up your noodle bowl: Start with a bed of noodles, top with roasted veggies and top with peanut dressing. Top with additional garnishes of choice and enjoy!