The first time I did a job for Natrel, I discovered Ashley’s work. Searching their site for inspiration and trying to get a feel for the Natrel style, Ashley’s work stood out as some of the most beautiful. Her photography always has a way of conveying warmth and telling a beautiful story. I find myself getting caught up just looking through it over and over again. (If you hop on over to her blog, Butterfly Food you’ll see exactly what I mean.) Three of my favourite posts of hers are this cookie post (that ice cream shot!), this donut post (mad piping skills), and this cornish hen Christmas post, which I particularly love because I know how hard it can be to create that kind of party vibe when there’s only 2 people around! So when I was dreaming up the Baked-the Blog dream team, Ashley was an obvious choice. Now, I not only work with her baking up sweet things for Baked, but we also work together on a project in Toronto, so I get to see her on the regular! To give you an example of how sweet Ashley is, the other night I was dropping something off at her house (something I’d borrowed from her) and she came out to meet me with cookies that she’d baked. (Shouldn’t I have been the one bringing her cookies?) I feel so lucky that I’ve gotten to know her as a friend, to work with her as a colleague, and to have her over today as a guest. This post is short and sweet (exactly Ashley’s style) and you’ll have a recipe for a quick, healthy weeknight meal. Pretty awesome, right?
Hi all, Ashley here from Butterflyfood. You might also know me as one of members, along side Kris, over at Baked-the Blog. I’m super excited to be guest-posting on Kris’ blog today and sharing with you one of my absolute favourite meals at the moment. It’s super easy, really delicious, and loaded with veggies. It has become a regular in our little house, especially with the Mister. If this is how I can get him to eat more vegetables, and well, less burgers, then I’m all for it.
Veggie Noodle Bowl with a Tangy Peanut Sauce
Notes (from Kris): I’ve made numerous bowls like this and the beauty of them is that you can really use any vegetables and proteins that you like. Shaved raw carrot, sliced bok choy, and steamed or roasted broccoli are some of my other faves.
For the bowl:
125g noodles (any to your liking)
2 1/2 cups low sodium chicken or vegetable stock
1 avocado, halved, then sliced
1-2 sweet potato, cubed and roasted
6 cremini mushrooms, sautéed
1 tomato, cut in to wedges
2 cups kale, massaged with a little olive oil and lemon
1/4 cup chopped cashews
fresh cracked black pepper to taste
black sesame seeds
lime wedge and cilantro to top (optional)
For the sauce:
1 heaping tbsp peanut butter
1 1/2 tbsp rice wine vinegar
1-2 tbsp olive oil
1 tsp sriracha
1/4 tsp sesame oil
1 clove garlic, minced
1 tbsp soy sauce
1/2 tbsp honey
Preheat the oven to 350 F.
Start to assemble all your ingredients: Peel and dice the sweet potato. Toss a bit of olive oil onto a baking try and bake the sweet potatoes in the oven for 15-20 minutes, or until soft.
Heat a little more olive oil in a small pan over medium heat. Toss in your sliced mushrooms and sauté until golden. Once done set the mushrooms on another plate and set aside. Pour the stock into the pan to heat it up and pick up any of the leftover mushroom flavour.
Fill a medium saucepan with water and bring to a boil. Once boiling, add in your noodles and cook according to package directions. While the noodles are cooking slice your tomatoes and avocado, and chop up and massage the kale. While you’re at it, give the cashews a rough chop or, if you’ve got one, a good bash in a mortar and pestle.
In a small bowl combine all the ingredients for the sauce and place them in the microwave for 30-45 seconds just to melt the peanut butter. Whisk to combine.
Divide the noodles and hot chicken stock between two bowls. Top with all your veggies and drizzle over the peanut sauce. Finish with the sesame seeds, cashews, and cilantro, and you’re ready to slurp it up.