I’ll tell you straight up—this gluten free soba noodle buddha bowl is the kind of thing you eat once, and then crave every dang week. It’s bold, fresh, creamy, crunchy, and feels way fancier than the ten minutes it actually takes to make. We’re talkin’ roasted and raw veggies tossed in with chewy buckwheat soba noodles, all wrapped up in this ridiculous peanut-lime sauce that sticks to every bite like it was born for it.
This isn’t some fussy health food you choke down for the sake of “clean eating.” This bowl slaps. And yeah, it’s gluten free, but that’s just the bonus—not the point. The real win here is flavor that hits every note: salty, sweet, tangy, savory… and the crunch? Unreal.
Why this bowl works (and keeps working week after week)
I came up with this one after my third week of staring at leftover veggies in my fridge and realizing: I didn’t want a salad. I wanted a meal. Something warm but not heavy. Something where the sauce pulls everything together without trying too hard.
That’s this bowl. It’s the kind of recipe that can flex with what’s in season, what you’ve got lying around, or what your body’s begging you for that day.
🔁 Make It Yours
For fall: Sub the cabbage for shredded Brussels sprouts and roast some squash instead of sweet potato.
For summer: Use zucchini ribbons, cherry tomatoes, fresh corn.
For extra protein: Pan-fry some tofu in a little tamari till golden. Or throw in soft-boiled eggs.
Peanut-free? Use almond butter or sunflower seed butter in the dressing.
🛒 Ingredient Notes & Shopping Tips
Buckwheat noodles: Check labels closely—100% buckwheat is naturally gluten free, but some brands cut it with wheat. Try Japanese grocers or Whole Foods.
Veggies: Get ‘em fresh. Hit up your local farmers’ market if you can—carrots, cabbage, and greens all pop with flavor when they’re just picked.
Peanut butter: Go for the good stuff—nothing but peanuts and maybe salt. No added sugar, oils, or weird preservatives.
Tamari: It’s basically gluten free soy sauce. Adds that umami depth without the wheat.
💡 My Go-To Meal Prep Hack
If you’re short on time midweek, here’s what I do:
Roast a tray of sweet potatoes ahead.
Pre-shred the cabbage and carrots, store in containers.
Make a double batch of the peanut dressing—it keeps for 5–6 days.
Cook soba noodles fresh because they clump when stored.
This way, you can toss together lunch or dinner in under 10 minutes. Just layer and drizzle.
🎯 Why Pinterest Loves This Bowl
This isn’t just “healthy” food. This is Pinterest-crush food. It’s bright, it’s textured, and it looks amazing in a bowl. The kind of thing that practically begs to be photographed and pinned a thousand times.
And let’s be honest—people eat with their eyes first. That swirl of creamy dressing over those vibrant veggies and chewy noodles? Scroll-stopper. Plus, it fits almost every dietary box: gluten free, vegetarian, dairy free, and easily vegan.
🥢 Final Thoughts from a Chef Who’s Seen a Lot of Bowls
I’ve cooked in fancy restaurants and I’ve cooked in my socks on a Tuesday night. And let me tell you, this recipe hits both worlds. It’s chef-approved, home-cook-friendly, and way more forgiving than it looks. You don’t need to get every ingredient perfect. Just layer flavors and textures, and you’ll walk away full, happy, and probably licking your bowl.
Print
Gluten Free Soba Noodle Buddha Bowl (Veggies, Peanut Dressing)
- Total Time: 40 minutes
- Yield: 4 1x
- Diet: Gluten Free
Description
This colorful gluten free soba noodle bowl is packed with roasted sweet potatoes, crisp fresh veggies, and a creamy peanut-lime dressing that clings to every bite. It’s hearty, full of flavor, and easy to prep for quick lunches or weeknight dinners.
Ingredients
🥢 The Noodles:
100% Buckwheat Soba Noodles
Make sure the package says 100% buckwheat. Most soba noodles sneak in wheat flour. Eden Foods makes a good gluten free option, and they cook fast.
🥕 The Veggies (mix & match based on what’s fresh):
Carrots – shredded or julienned
Red cabbage – shredded for crunch and color
Cucumber – sliced thin
Avocado – creamy richness that mellows everything out
Roasted sweet potatoes – for depth and natural sweetness
Baby spinach or kale – for that leafy green base
Scallions + cilantro – fresh punchy finish
Toasted sesame seeds or crushed peanuts – texture on top
Optional but amazing: Pan-seared tofu or grilled tempeh for protein.
🥣 That Creamy Peanut Dressing:
This right here is why people clean their bowls. It’s slightly tangy, slightly sweet, deeply savory, and just a little spicy.
1/3 cup natural peanut butter (unsweetened)
2 tablespoons fresh lime juice
1 tablespoon maple syrup (or honey if you’re not strictly vegan)
1 tablespoon gluten free tamari (or coconut aminos)
1 teaspoon grated fresh ginger
1 clove garlic, minced
Water to thin (start with 2 tbsp and add more as needed)
Instructions
Step 1: Cook the noodles.
Bring a pot of water to a boil and cook the soba noodles according to package instructions. Rinse with cold water to stop the cooking and prevent stickiness.
Step 2: Roast your sweet potatoes.
Cube ‘em up, toss with olive oil, salt, and a pinch of smoked paprika. Roast at 400°F for about 20–25 minutes or until golden and caramelized on the edges.
Step 3: Make the dressing.
Whisk all dressing ingredients together in a bowl until smooth and creamy. Adjust thickness by adding a bit of water until it’s pourable.
Step 4: Prep the veggies.
While the potatoes roast, shred the carrots and cabbage, slice the cucumbers, chop herbs, and get everything ready to layer.
Step 5: Assemble.
In your favorite big ol’ bowl, lay down a handful of greens, add soba noodles, roasted sweet potatoes, raw veggies, avocado slices, and tofu if you’re using it.
Step 6: Drizzle and top.
Pour that peanut dressing all over. Finish with scallions, sesame seeds or peanuts, and a squeeze of lime if you’re feelin’ zesty.
Notes
Make sure the soba noodles are 100% buckwheat for gluten free.
Dressing can be made ahead and refrigerated for 5–6 days.
Swap out veggies based on season or what’s in your fridge.
Add tofu, soft-boiled egg, or grilled tempeh for extra protein.
Rinse soba noodles in cold water after cooking to prevent sticking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Gluten Free Dinner
- Method: Boil, Roast, Assemble
- Cuisine: Asian-Inspired / Fusion
Nutrition
- Serving Size: Serving Size: 1 bowl (about 2 cups)
- Calories: ~480 kcal
- Sugar: ~7g
- Sodium: ~510mg
- Fat: ~21g
- Saturated Fat: ~3.5g
- Unsaturated Fat: ~16g
- Trans Fat: 0g
- Carbohydrates: ~58g
- Fiber: ~9g
- Protein: ~14g
- Cholesterol: 0mg
