Black Rice Noodle Bowl with Miso-Ginger Sauce

Serves 2

Ingredients:

For the bowl:

• 6 oz black rice noodles
• 1 small sweet potato, peeled and cubed
• ½ block firm tofu, cubed
• 1 small carrot, julienned (and other vegetables of choice)
• 1 handful fresh greens of choice
• 1 tbsp avocado or sesame oil
• 1 tbsp tamari
• 1 tsp sesame seeds (for garnish)
• 1 green onion, chopped (for garnish)

For the miso-ginger sauce:

• 1 tbsp white miso paste
• 1 tbsp tahini or almond butter
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 1 tsp date paste
• 1-2 tbsp warm water (to thin as needed)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss sweet potato and tofu with a little oil and tamari. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway.
2. Cook black rice noodles according to package instructions, then rinse under cold water and set aside.
3. Heat 1 tbsp oil in a pan over medium heat. Add carrots (and other vegetables of choice), add a splash of tamari, and cook until softened.
4. Whisk all sauce ingredients together in a bowl until smooth. Adjust consistency with water if needed.
5. Layer noodles, roasted sweet potatoes, tofu, carrots, and greens in a bowl. Drizzle with miso-ginger sauce, garnish with sesame seeds and green onions, and enjoy!

Nutritional breakdown (per serving, serves 2):

*Note: Nutritional values are approximate and may vary based on specific brands and preparation methods.  

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