Buddha Bowl with Asparagus and Soba Noodles
Buddha Bowl with Asparagus and Soba Noodles - Crisp spring greetings from the bowl. Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
Japanese soba noodles are a good alternative to traditional noodles, as they are made from the pseudo grain buckwheat, which is a good source of protein.
Quinoa, couscous or rice noodles are good alternatives if you don't have soba noodles.
(Percentage of daily recommendation)
| Calorie | 551 cal. | (26 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 194.4 μg | (324 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 230 μg | (77 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 1,053 mg | (26 %) | ||
| Calcium | 277 mg | (28 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 174 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 4 ozs Soba Noodles (buckwheat noodles)
- salt
- 2 handfuls Baby spinach
- ½ bunch young Radish
- 4 ozs Snow peas
- 7 ozs White pepper
- 1 Tbsp olive oil
- 1 Tbsp Tahini
- 2 Tbsps lemon juice
- peppers
- 1 Nectarine
- 6 Tbsps Feta
- 2 tsps black sesame
Kitchen utensils
Preparation steps
Cook the soba noodles in boiling salted water for 4-5 minutes, drain, rinse with cold water and drain. Clean and wash baby spinach, radishes, and snow peas. Cut snow peas lengthwise into strips.
Clean, wash and chop the green asparagus. Heat 1 tablespoon of olive oil in a frying pan and fry the asparagus for 5 minutes at medium heat. In the meantime, stir the tahini with lemon juice until smooth and stir in enough water to make the consistency sufficiently liquid. Season sauce with salt and pepper.
Wash the nectarine, halve it, remove the core and cut into slices. Crumble the feta. Soba noodles, all vegetables and nectarine slices on two bowls and serve topped with tahini sauce, feta and black sesame seeds.
