Anytime you have a big bunch of kale that’s on its last legs and needs to get used up sooner than later, turn it into a bright green pesto and slather it all over a bowl of nutty soba noodles. You won’t regret it, trust me. Not only is it a good strategy for using up some kale, but it’s also a fun way to change up your regular noodle bowl routine. White beans keep the bowls filling, while fermented kraut adds a punchy twist (and some probiotics!).
Kale Pesto Soba Noodle Bowls [Vegan]
For the Bowls:
- 1 1/2 pounds (680 g) golden beets, red beets, or a combination, peeled and cut into ½-inch (1.3 cm) cubes
- 8 ounces (225 g) dried buckwheat soba noodles
- 1 1/2 cups (360 g) or 1 (15-ounce [420 g]) can cannellini beans
- 1 recipe Kale-Almond Pesto Sauce, divided
- 1 1/2 cups (360 g) fermented red cabbage kraut
- 1/4 cup (35 g) Hazelnut Dukkah
Any Greens Pesto Sauce (makes about a half a cup)
- 2 loosely packed cups (32 to 120 g) herbs or greens
- 2 tablespoons (18 g) toasted nuts or seeds
- 2 tablespoons (10 g) nutritional yeast
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1 teaspoon miso paste, preferably white or yellow
- 1 clove garlic
- 1/4 teaspoon kosher salt
- 1/4 cup (60 ml) extra virgin olive oil
For the Hazelnut Dukkah:
- 1/3 cup (50 g) raw hazelnuts
- 1/4 cup (35 g) raw pistachios
- 3 tablespoons (28 g) raw sesame seeds
- 2 tablespoons (16 g) coriander seeds
- 1 tablespoon (8 g) cumin seeds
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Pesto:
- Add the herbs, nuts, nutritional yeast, lemon juice, miso paste, garlic, and salt to the bowl of a food processor or blender. Pulse several times until finely chopped. With the machine running, gradually pour in the olive oil and process until well combined.
- Thin with more oil, a spoonful at a time, if desired.
For the Hazelnut Dukkah:
- Toast the hazelnuts and pistachios in a large skillet over medium-low heat, stirring regularly, until lightly golden, about 5 minutes. Add the sesame, coriander, and cumin seeds. Continue to toast, stirring regularly, until fragrant and the sesame seeds are lightly browned, about 3 minutes more. Transfer to a baking sheet to cool completely.
- Add the toasted nuts and seeds, salt, and pepper to a food processor fitted with the blade attachment. Pulse several times until a coarse mixture forms.
For the Bowl:
- Place the cubed beets in a steamer basket fitted in a large saucepan, with 2 inches (5 cm) of water at the bottom. Cover and steam until tender, about 20 minutes.
- Meanwhile, cook the soba noodles according to the package instructions. Drain, without rinsing, and return the noodles to the pot. Add the beans and 1/2 cup (120 ml) of the pesto, and toss to combine.
- To serve, divide the soba noodles and beans among four bowls. Top with the beets, red cabbage kraut, and the remaining pesto and sprinkle with the Hazelnut Dukkah.
Get a head start! | The beets and sauce can be made a day in advance and stored in separate containers in the refrigerator until serving.