Yesterday was one of those should I pinch myself right now cause life is so good days. It started with a much needed haircut that totally set the tone for the day. There's something so glorious about a fresh cut. Btw, if you're interested I snapped a photo of the new 'do, head over to my Snapchat (akysar) if you wanna see it.  After my cut, I headed to the Santa Monica Farmers Market and definitely questioned why I don't make it to that market more often... oh right, it takes an hour to get there ;). It was such a treat to find all the edible blossoms my heart could desire, the prettiest (and cutest) seascape strawberries, and just about any and everything that can grow under the Southern California sunshine.

And then, as if my already amazing day couldn't get better, I was lucky enough to spend my afternoon with some amazing women at a brunch hosted by the incredible lady behind What's Gaby Cooking. If you don't know Gaby, I feel like you've been living under a rock, cause her blog is gorgeous and her weekly snapisodes on Snapchat are amaze. Anyway, she hosted an epic Easter preview brunch and I was reminded of how lucky I am to live in LA. Not only was the weather perfection, but I was surrounded by so many talented and inspiring women and I just felt grateful. It's hard to believe that over a year ago when Moses and I moved to LA, I was actually worried that I might not make any friends. I bought into the stereotype that people in LA suck and are superficial and unfriendly. And honestly, I feel like a turd for ever thinking that for a minute. I'm blown away by how welcoming everyone has been and I could just squeeze all the wonderful friends we've made so far. 

Errr... I've gotten off topic. Basically, the rest of the day was pretty busy and by the time 6 o'clock rolled around, all I wanted to do was kick up my feet and do nothing. I mean don't get me wrong,  I love cooking, but sometimes I just want something healthy, quick, and comforting with minimal effort and these soba bowls check all those boxes. I could eat them every other day and call myself a happy camper. Idk what it is about soba, but Moses and I can't get enough of the stuff. Ditto on tofu and well, ditto on roasted veggies too. So pretty much these bowls were made for us, and well, they were, hehe. :D

Moses and I have been making an effort to find more balance, in general. I've been hitting up the gym more and challenging myself to drink my 8-10 glasses of water daily. And we've been eating more "healthy bowls." We LOVE our bowls. Whether it's oatmeal, yogurt with fruits and granola, or eggs and rice, breakfast is almost always served up in a bowl. And this is probably something I shouldn't admit, but honestly almost every meal I make ends up being dished up in a bowl. Moses says he likes eating out of a bowl because it always him to scoop up the perfect bite, and I have to agree. Now that we're challenging ourselves to eat "healthy bowls" I've been looking for fun and easy ways to spice up our usual rice bowls. Enter these soba bowls.

All you really need is a couple bowls, a couple of rimmed sheet pans, and a pot and saucepan and you're good to go. I used a method for oven baked tofu bites a la i am a food blog and roasted the veggies at the same time. Then I made a version of Steph's soy honey garlic sauce, quickly cooked the soba, and whipped up a quick ponzu vinaigrette to top everything off. Take as many liberties as you'd like with this dish and swap in or out the veggies you most prefer. Whatever you do though, make this because not only is it easy and healthy, it's insanely filling and yes, it's served up in bowls!

A huge thanks to Revol for sponsoring this post. All thoughts and opinions are my own, and I'm obsessed with these bowls from Revol's Basalt collection. Actually, I'm obsessed with the whole collection! Revol has been making beautiful porcelain pieces in France since 1768 (!!!) and I love that they're still a family owned company! Thank you for supporting the companies that help to support Fix Feast Flair!

CRISPY TOFU, ROASTED VEGGIE AND SOBA BOWLS

Adapted from i am a food blog

Serves 2

INGREDIENTS

ROASTED TOFU AND VEGGIES

• 1 14 oz. package extra firm tofu

• 2 Tbsp. cornstarch

• 3 medium carrots, peeled and sliced into 1/2-inch slices

• 1 yam, peeled and cut into 1-inch cubes

• 1 bunch radishes, cut in half, scrubbed with tops removed

• 8 to 10 brussels sprouts, halved

• 2 Tbsp. extra virgin olive oil

• Salt and freshly ground pepper, to taste

SOBA NOODLES

• 1 9.5 oz. package of soba noodles

SOY HONEY GARLIC SAUCE

• 1/4 c. + 1 Tbsp. honey

• 2 Tbsp. soy sauce

• 1 Tbsp. rice vinegar

• 1 tsp. sriracha

• 3 cloves garlic, minced

• Freshly ground pepper, to taste

PONZU VINAIGRETTE

• 1/4 c. ponzu sauce

• 1 Tbsp. soy sauce

• 1 Tbsp. honey

• 1/4 c. grapeseed oil

• 1/2 Tbsp. sesame oil

• 1/2-inch fresh ginger, peeled and finely grated

• 2 Tbsp. toasted black sesame seeds

• Freshly ground pepper, to taste

• Sliced green onions and thinly sliced radishes, to garnish

TOOLS

• 2 rimmed half sheet baking pans lined with parchment or silpat mats

• Small saucepan

• Large pot

• Measuring cups/spoons

• Whisk

• Bowls

FIX

1. Preheat oven to 400°F. 

2. Thoroughly dry tofu off with paper towels and cut into 1/2-inch cubes. Dry the cubes with more paper towels then toss with the cornstarch. Transfer the tofu to a parchment paper or silpat mat lined baking sheet, leaving at least 1/2 inch between cubes. Bake for 30-45 minutes, flipping cubes over halfway through baking. 

3. Meanwhile, place the carrots, yam, sliced radishes and brussels sprouts on another rimmed baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and roast in the oven for 20-25 minutes or until fork tender. Be sure to flip veggies over halfway through roasting.

4. About 10 minutes before the tofu is done, boil water and cook soba according to directions on package. Drain and rinse quickly with water.

5. When you have about 5 minutes left on the baking/roasting time of your tofu, combine all soy honey garlic sauce ingredients in a small saucepan and heat over medium until thick and bubbly. Remove from heat and toss the tofu and roasted veggies in the sauce.

6. In a bowl, whisk together all the vinaigrette ingredients and get ready to assemble bowls. Divide soba noodles into two bowls and top with crispy tofu and roasted veggies. Dress with the ponzu vinaigrette and garnish with green onions and sliced radishes. 

7. Serve and enjoy!