I’m back! Thus far, the New Year’s resolutions are going strong, at least somewhat. I’ve cut back on dairy to about two servings a week and my stomach has been feeling much better. I’m halfway through BBG and am already feeling the progress. And here I am, posting on the blog for the second week in a row.
I can’t say the creativity has escalated very much at all, though. My boredom combined with a lack of funds has made for many a can of soup in the past week, but I’m not complaining. This week is a transition period for me to really get back into cooking, and this ramen bowl is a perfect transition piece.
Ramen is an interesting food product. It’s developed a pretty bad rep because of the anti-carb movement, as well as the exorbitant amount of sodium in those little flavor packets. But like all soups and carbs, ramen really doesn’t have to be as bad for you as you think. Out of economy and necessity, I did buy the instant ramen packets (chicken flavor is my favorite), which means they come pre-fried, hence a lot of the bad fats in it. But paired with fresh veggies and clean protein, it actually makes a wholesome meal for under $1.00. Now I’m not saying that eating ramen everyday is a good thing to do, but once or twice a week when you’re on a budget is reasonable.
Sriracha Roasted Brussels Sprouts and Tempeh Ramen Bowl
Ingredients:
1/2 cup of quartered Brussels sprouts
4 oz. tempeh, sliced thin
3 tbsp. of Sriracha (more or less depending on whether or not you like heat)
1 packet of instant ramen
2 cups of water
1/2 packet of ramen seasoning (omit if you want this to be vegan/vegetarian. Honestly, with all the Sriracha you don’t really need the flavoring but it does add more depth)
Directions:
1. Pre-heat oven to 350 degrees.
2. Slice and quarter the tempeh/Brussels.
3. In an aluminum lined baking sheet, spread out Brussels and add two tablespoons of Sriracha. Mix until the Brussels are coated evenly.
4. Line the tempeh strips and use one tablespoon of Sriracha to coat both sides. I just smoothed the sauce on with a fork.
5. When the oven is ready, pop the tray in and roast for 20 minutes.
6. After 20 minutes, stir around the veggies but let it keep roasting. Put water on to boil.
7. When water is boiling, add ramen. It only takes about three minutes for the noodles to cook. Once they are cooked through, take off the heat and add flavoring (optional). Pour noodles into bowl.
8. Remove baking pan from the oven. Place the veggies and tempeh onto the ramen in an artful way (it’s all for the Insta).
So all in all, this recipe takes about 30 minutes, making it perfect for a fast meal. it’s got veggies, carbs and protein. What more could you want?
Bon appetit!
Petite Kitchen 