Roasted Vegetable and Kohlrabi Noodle Bowls with Peanut Sauce

updated May 21, 2021
Roasted Vegetable and Kohlrabi Noodle Bowls with Peanut Sauce

Inspired by the saucy peanut noodles in my regular dinner rotation, these plant-based bowls are all about putting the veggies first.

Serves4

Prep15 minutes

Cook30 minutes

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
Credit: Maria Siriano

Not only are peanut noodle bowls impossibly comforting, but they also happen to be my default dinner on the nights I can’t decide what to cook. I grab whatever vegetables are lingering in the crisper, and while they roast in the oven, I stir together a quick batch of my favorite peanut sauce and cook a pot of noodles.

Inspired by the saucy peanut noodles in my regular dinner rotation, these plant-based bowls are all about putting the veggies first. Instead of soba or rice noodles for a base, they start with crisp kohlrabi noodles, then pack in roasted Broccolini and carrots, tofu, edamame, and a crunchy topping for a nourishing, high-protein meal.

Get to Know Kohlrabi

If you’re not yet acquainted with kohlrabi, please let me help you change that. Whether you pick up bulbs with green or purple skin, the inside has a firm, crisp texture (kind of like an apple), with a mild-mannered taste that’s ever so slightly peppery. If you like radishes, kohlrabi will be right up your alley. Plus, its firm texture makes kohlrabi ideal for spiralizing into noodles. In these bowls, it’s served raw to preserve its crisp texture, but it can also be baked, roasted, or even grilled.

These days you’re increasingly likely to find prepped kohlrabi noodles in the produce section of your grocery store. If I see the prepped version, I’ll buy them; it’s worth it to me to save time in the kitchen when I get home. Otherwise I’ll pick up a few small-medium bulbs and spiralize them into noodles when I get home.

Roasted Vegetable and Kohlrabi Noodle Bowls with Peanut Sauce

Inspired by the saucy peanut noodles in my regular dinner rotation, these plant-based bowls are all about putting the veggies first.

Prep time 15 minutes

Cook time 30 minutes

Serves 4

Nutritional Info

Ingredients

For the peanut sauce:

  • 1 (1-inch) piece

    fresh ginger

  • 1 clove

    garlic

  • 1/2 cup

    natural creamy peanut butter

  • 3 tablespoons

    soy sauce or tamari

  • 3 tablespoons

    rice vinegar or freshly squeezed lime juice

  • 3 tablespoons

    water, plus more as needed

  • 2 teaspoons

    maple syrup

  • 1 teaspoon

    toasted sesame oil

For the bowls:

  • 1 (14 to 16-ounce) package

    extra-firm tofu

  • 1 tablespoon

    soy sauce or tamari

  • Kosher salt

  • Freshly ground black pepper

  • 2 small bunches

    broccolini (about 1 pound total)

  • 1 pound

    rainbow carrots

  • 1/2 cup

    fresh basil leaves

  • 1/4 cup

    unsalted, roasted peanuts

  • 2

    medium scallions

  • 2 tablespoons

    avocado or olive oil

  • 1 1/2 pounds

    kohlrabi noodles (see Recipe Notes)

  • 1 cup

    shelled edamame, thawed if frozen

  • 1/4 cup

    unsweetened toasted coconut flakes

Instructions

Make the peanut sauce:

  1. Peel and finely grate 1-inch fresh ginger and finely grate 1 garlic clove. Place in a medium bowl. Add 1/2 cup natural creamy peanut butter, 3 tablespoons soy sauce or tamari, 3 tablespoons rice vinegar or lime juice, 3 tablespoons water, 2 teaspoons maple syrup, and 1 teaspoon toasted sesame oil. Whisk until the sauce is smooth. Thin with additional water, 1 tablespoon at a time, as needed.

Make the bowls:

  1. Arrange two racks to divide the oven into thirds and heat the oven to 425°F. Line a rimmed baking sheet with parchment paper.

  2. Drain 1 package extra-firm tofu, then wrap in a few layers of paper towels and set on a dinner plate. Weigh it down with a heavy object such as a skillet, saucepan, or large can, and let drain while the oven heats.

  3. Trim the ends from 2 bunches broccolini. Peel 1 pound rainbow carrots and slice on a slight diagonal into 1/4-inch-thick pieces. Coarsely chop 1/2 cup fresh basil and 1/4 cup unsalted peanuts, and thinly slice 2 scallions.

  4. Tear the tofu into bite-size pieces and place on the baking sheet. Drizzle with 2 tablespoons of the peanut sauce and 1 tablespoon soy sauce, sprinkle with a pinch of kosher salt and a few grinds of black pepper, and toss to coat. Arrange into a single layer.

  5. Roast for 15 minutes on the upper rack. Flip the tofu and roast until lighty browned, about 15 minutes more. Meanwhile, place the broccolini and carrots on a second baking sheet. Drizzle with 2 tablespoons avocado or olive oil, season with kosher salt and a few grinds of black pepper, and toss to coat. Arrange into a single layer and roast on the lower rack until tender and lightly browned, about 15 minutes.

  6. To serve, toss 1 1/2 pounds kohlrabi noodles with the chopped basil, and divide among four bowls. Top with the tofu, broccolini, carrots, and 1 cup shelled edamame. Drizzle with the remaining peanut sauce. Garnish with the scallions, peanuts, and 1/4 cup toasted coconut flakes.

Recipe Notes

Kohlrabi noodles: To make your own kohlrabi noodles, peel and trim 1 1/2 pounds kohlrabi. Use a spiralizer to cut the kohlrabi into noodles.

Make ahead: The peanut sauce can be made in advance and refrigerated in an airtight container for up to 4 days.

Storage: Leftovers will keep for up to 4 days in an airtight container in the refrigerator.

Reprinted with permission from Plant-Based Buddha Bowls: 100 Recipes for Nourishing One-Bowl Vegan Meals © 2021 Quarto Publishing Group USA Inc. Text © 2021 Kelli Foster Photography: Maria Siriano. First Published in 2021 by The Harvard Common Press, an imprint of The Quarto Group