adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roasted broccoli and noodle salad with sesame dressing
0 Likes
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Vibrant vegan bowl with edamame, broccoli, pomegranates, and soba noodles - easy and nutritious!
Ingredients:
  • 400g broccoli, cut into small florets
  • 454g packet frozen edamame, thawed, podded, blanched (see tips)
  • 150g chopped kale, torn into bite-sized pieces
  • 180g dried soba noodles
  • 36.00 gm tahini
  • 20.00 ml rice wine vinegar
  • 40.00 ml mirin
  • 20.00 ml reduced-salt tamari
  • 40.00 ml roasted unsalted almonds, coarsely chopped
  • 50g (1/4 cup) frozen pomegranate seeds, thawed (see tips)
  • Lemon wedges, to serve (optional)
Instructions:
  • Preheat the oven to 200C/180C fan forced. Line 2 large baking trays with baking paper. Spread broccoli on one tray and lightly spray with oil. Bake for 15 minutes until golden and tender. On the other tray, place edamame and kale, lightly spray with oil, and bake for 5 minutes until wilted.
  • Cook the noodles according to package instructions until tender, then drain.
  • Whisk together the tahini, vinegar, mirin, and tamari in a bowl until velvety smooth.
  • Combine noodles, roasted vegetables, almonds, and half of the pomegranate seeds in a large bowl. Add the tahini dressing and toss gently to mix. Sprinkle the remaining pomegranate seeds on top and serve with lemon wedges, if desired.

Similar Recipes