It’s time to pull things back to the other side of the spectrum. The holidays are wrapping up, and I’ll be honest, I indulged some. It wasn’t crazy, but it definitely hasn’t been my usual meals or snacks. I’ve had food that I know I only enjoy once or twice a year, so I let any judge-y voices yammering in my head get blocked out by just being in a moment.
So now it’s time to swing back to the meals that keep me going all year long, not just this time of year. That means veggies, veggies, veggies. And some noodles. Because who doesn’t love a noodle (says the Asian 😉 )?
I love noodles bowls. They’re a quick way to pull together a meal and can work with or without broth. This bowl has more of a California fusion spin on it, and that’s what I love about noodle bowls; you can get away with so many things! To pull it back to veggie land, I made a bowl packed with veggies and tofu.
Noodle bowls can also be a great way to clean out your fridge. Got a lone carrot, pepper, or half a bunch of scallions hanging around in your crisper? Put em in the bowl! Feel free to swap out the tofu for another meat alternative, like tempeh, or add meat if you feel the need.
Whatever you toss in or swap out, here’s to the holidays (they were delicious) and coming back to balance.
A new Nutrition DL will be starting in the New Year! If there is a seasonal ingredient or pantry staple you’d like to learn more about, please let me know at hello (at) small-eats.com or send me a message on Twitter.
This recipe is part of a series called Nutrition DL. Nutrition DL gives you the download on seasonal fruits, vegetables, or pantry staples. Once you learn about the basics of the featured ingredient, I share a four recipes over four weeks to inspire and feed you with this great seasonal food. Check out other foods I’ve covered here.