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Thursday
Jan242013

Orange Ginger Veggie Noodle Bowl

If your coffee didn’t wake you up this morning, these photos most certainly will.

Hellooo sunshine!

orange ginger veggie noodle bowl // edible perspective

Brussels sprouts, oranges, peppers?

Not a combination that screams, “meant to be.”

But bare with me, because this is about to become your most beloved veggie noodle bowl ever. 

orange ginger veggie noodle bowl // edible perspective

Can we take a minute to note the beauty of this pink-hued, cara cara orange?

LOVE.

orange ginger veggie noodle bowl // edible perspective

Now, how about we go and roast that beautiful orange.  It never occurred to me to do this.  Why would this be good? How could it be good?  A warm orange?  That kind of sounds gross.  Then again, I’m not a huge fan of warm fruit in general. 

But.

Roasted oranges, you just changed my world.

I don’t know how you actually made it to any of the photos.

orange ginger veggie noodle bowl // edible perspective

The pulp becomes tender and pulls away from the skin, easier than a knife through butter. The sweetness intensifies from the roasting, and the warmth is surprisingly spectacular.

Thank you, Katie, for introducing me to this clever idea.

orange ginger veggie noodle bowl // edible perspective

So.  To recap:

Roasted oranges = YES!

Now on with the show.

Miles in length + fun to chew, these brown rice noodles are my favorite!  Boil for 2 minutes and done!

orange ginger veggie noodle bowl // edible perspective

The only thing left to do?

Pile it high and start chewing.

orange ginger veggie noodle bowl // edible perspective

Print this!

Orange Ginger Veggie Noodle Bowl [yields 4 servings] vegan/gluten-free

inspired by: Katie’s Roasted Oranges and Emily’s Sesame Roasted Veggies

for the noodle bowl:

  • 1lb brussels sprouts, ends trimmed + halved
  • 10-12 mini sweet peppers, sliced
  • 1 large orange
  • 1, 8oz package brown rice noodles
  • 1 tablespoon safflower oil
  • salt/pepper
  • sesame seeds
  1. Preheat your oven to 400*F.
  2. Cut the orange into about 8 segments and place peel-side down on a baking sheet.
  3. Toss the brussels sprouts with the oil, sprinkle with salt + pepper, and place in the oven for 10-15 minutes, until just starting to brown.
  4. Toss the peppers in with the brussels sprouts and let roast for another 10 minutes, or until the brussels sprouts are fully tender.
  5. Place the oranges in the oven at the same time and roast for about 15 minutes, until puffy and starting to brown.
  6. While roasting, bring a large pot of water to boil and cook noodles according to package directions.
  7. In a bowl, toss the roasted veggies with as much dressing as you would like.
  8. Portion noodles in each bowl, then pour the veggies overtop, and add 1-2 segments of roasted orange [skin removed] to each bowl. Add more dressing if desired. 
  9. Top with sesame seeds.

notes: Sub 1-2 sweet bell peppers if you can’t find the mini variety.

for the dressing:

  • 1/4 cup tahini
  • 1/4 cup fresh squeeze orange juice
  • 4-5 tablespoons rice vinegar
  • 1 1/2 tablespoons toasted sesame oil
  • 1 tablespoon maple syrup
  • 2 teaspoons orange zest
  • 2 teaspoons minced ginger
  • 1/4-1/2 teaspoon salt + pepper
  1. Place all dressing ingredients in a blender and blend until fully combined and smooth. Taste and adjust the salt and pepper if needed. 
  2. Refrigerate excess in a sealed container for 4-5 days.

notes: Dressing thickens as it sits.  Add more rice vinegar or orange juice to thin out if needed. Toasted sesame oil lends a deep, toasted flavor.  I do not advise subbing another type of oil.

orange ginger veggie noodle bowl // edible perspective

A bright + refreshing, wintery, veggie-loaded noodle bowl.

The end.

Ashley

Reader Comments (35)

Ashley! This looks spectacular, the colours are stunning and just pop right off the page. You've put together such fresh ingredients... I'm not a fan of warm fruit either, but this just may change my mind. I could even see banana peppers being great in this dish too :) mmmmm... you can do no wrong my friend!
January 24, 2013 | Unregistered CommenterChrista @ Edible Balance
The sliced orange looks delicious! :)
January 25, 2013 | Unregistered Commenterabsolute health fitness
YUM! My friend was telling me I need to roast grapefruit, so I've been meaning to try -- but oranges, too! Delish. And your bowl looks like a dose of health.
You've definitely piqued my curiosity with the roasted oranges. Love all the colors in this dish!
SO PRETTY!!!
January 25, 2013 | Unregistered CommenterKrissy @ Make it Naked
This looks absolutely delicious. I'm definitely putting it on my list of recipes to make- maybe even this weekend. Have a great one :)
January 25, 2013 | Unregistered CommenterLisa
You've truly outdone yourself this time, with all of my favorite foods in one bowl. I seriously have not been able to stop eating cara cara oranges lately. The fact that they're pink makes them, in my mind, at least, all the more wonderful to eat. Love that you roasted them - I've only enjoyed them fresh, but I imagine the flavor deepens so much when roasted.
Wow this looks AMAZING. I haven't made a noodle bowl in a while, so this needs to happen ASAP. Also, I love cara cara oranges! They are so pretty, I've been buying them non-stop. Love!
January 25, 2013 | Unregistered CommenterErica {Coffee & Quinoa}
Those colors, swoon!
January 25, 2013 | Unregistered CommenterAbby @ The Frosted Vegan
the colors! love them!
also, I am going to have to make this when my vegan mother comes to visit me next week!
January 25, 2013 | Unregistered Commentersarah @ two tarts
Again with the colorful photos! Love it. I was so intrigued when Katie posted a roasted orange recipe, and you've totally convinced me that I need to try it out, like, yesterday. That dressing sounds amazing.
January 25, 2013 | Unregistered CommenterKatie @ Blonde Ambition
GORG! I didn't know brown rice noodles existed (or that you could add fruit to a veggie bowl), so thanks for that : )
January 25, 2013 | Unregistered Commenterdana
Roasted oranges? I have never heard of such a thing! (Although I have heard of the classic broiled grapefruit, so I imagine this is reasonably similar yes?) This salad sounds great!
January 25, 2013 | Unregistered CommenterEileen
@Lisa - Let me know what you think! Hope you have a great weekend.

@Jodye - Why thank you! You are too kind. :) Glad to hear someone else is loving the cara cara oranges as much as I am!

@Sarah - That is so sweet of you! Hope you both enjoy it!

@Katie - I was hesitant but knew Katie wouldn't lead me astray. Such a good idea!

@Dana - Whaaat!!!?? You m.u.s.t. try them!!! I could eat them every single day, even with just butter and salt. mmmm

@Eileen - I definitely need to try roasting grapefruit next!
January 25, 2013 | Registered CommenterAshley
I was wondering what to prepare today and your recipe came as a gift. An added plus was that I had everything at home. The combination of roasted brussel sprouts and oranges sounded intriguing... and it turned out to be spectacular!!! The dressing by itself is amazing, but all together made me sing. Thank you!
January 25, 2013 | Unregistered CommenterZorana
Wow this looks so amazing! I love how vibrant and delectable it all is! I am going to whip this recipe up for sure!
January 25, 2013 | Unregistered CommenterShanna
I made this for lunch today after seeing your post a few days ago--delicious!
January 26, 2013 | Unregistered CommenterSusie
Oh my.. I have never thought to roast oranges. Figures that I would have everything for this recipe except oranges. I wonder whether I could sub grapefruit? I have loads of that! HA! :)
January 26, 2013 | Unregistered Commenterjanet @ the taste space
Oh heavens yes. Can we have THIS next time I come over for lunch? (Do I say that every post?)
January 26, 2013 | Unregistered CommenterKatie
That looks delicious! I really want to try broiled grapefruit and broiled oranges. They look amazing!
January 26, 2013 | Unregistered CommenterAlyssa
@Zorana - I love when I have all the ingredients I need for a recipe right at home! Thrilled to hear you loved it. I could drink that dressing! ;) You are so very welcome!

@Susie - YAY! Glad you enjoyed!

@Janet - You could definitely sub roasted grapefruit!

@Katie - Most definitely. :)
January 27, 2013 | Registered CommenterAshley
Wow, what a surprise! After reading through your entire post, I may have to give this a try. Although, I just kept thinking orange and peppers, really?
January 27, 2013 | Unregistered CommenterBlogging Runner
This is spectacular! The photos, the flavor combinations, the entire thing has suddenly created a very serious craving. Impressive!
@Blogging Runner - I know it seems odd, but they really work together! The mini peppers are super sweet!

@Shut Up & Cook - Great blog name! Love it! Also, thank you for the kind words. It really means so much!
January 27, 2013 | Registered CommenterAshley
Such a delicious and fresh recipe. The colors are amazing and it is the first time I have heard of a cara cara orange!
Oh my, what a spectacular looking noodle bowl! I just bought some fresh rice noodles from Trader Joe's this weekend, perfect timing! I love Cara Cara oranges and blood oranges this time of year, so sweet and delicious. I've baked grapefruit before as a dessert-type of treat and can imagine that oranges would be fantastic as well.
January 28, 2013 | Unregistered CommenterHerbivore Triathlete
You've just knocked January blues right out of the park with these roasted orange segments, happy photography, and easy dinner :).
January 28, 2013 | Unregistered CommenterRebecca @ Pavlova's Dog
oh my stars!! great great meal.. kids downed it.. especially when they saw me add the maple syrup! i had some leftover over sautéed greens from our CSA and threw them in there at the end.. i highly recommend. I am already planning on cold leftover veggies in a wrap! oh and dressing... can it go on ice cream.. kidding.. sorta...
January 28, 2013 | Unregistered Commenterleah carpenter
@Leah - It makes me beyond excited to hear that your kids enjoyed this recipe! I appreciate the feedback. I also agree about the dressing. ;)
January 28, 2013 | Registered CommenterAshley
Made this last night, and it was every bit as good as it looks! I had some leftover grains, so I had it over quinoa for dinner last night and over white rice for lunch today. Already planning on making it again this weekend. Thanks for the great recipe!
January 29, 2013 | Unregistered CommenterErica {Coffee & Quinoa}
I made this tonight and we absolutely loved it! The dressing was so good (which I knew in advance of eating the meal, because it made me scrape the blender out before even serving up, it was that good!). Thank you :)
January 30, 2013 | Unregistered CommenterEmily
Oh my golly. Just made this for dinner, subbing soba noodles for the vermicelli, and yep it's a win in my books. This one will be making another appearance for sure - if for nothing else, the dressing for some kale and spinach. Thanks for a delightful Sunday dinner:)
February 3, 2013 | Unregistered CommenterLaura
@Erica, Emily, Laura - SO glad you all loved this meal!! Thanks so much for letting me know!
February 3, 2013 | Registered CommenterAshley
I made this tonight for my boyfriend and I and we both loved it! Very different taste, but something about it just made me want more. My boyfriend especially loved the homemade taste of the ingredients in the dressing (he squeezed the orange juice from the orange himself, so I think he's especially partial to it ;) ) It makes a really pretty dinner, as well as a delicious one (not too hard to prepare either!) Perfect for the winter, thank you!
February 11, 2013 | Unregistered CommenterJenny
Thank you for encouraging me to try roasted oranges. Not my favourite but dinner was still good. This was mine: http://tastespace.wordpress.com/2013/02/17/roasted-orange-veggie-noodle-bowl/
February 17, 2013 | Unregistered Commenterjanet @ the taste space

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