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The alternate title for this dish is, "Every noodle alternative. In a bowl. That doesn’t suck," but it felt a little too aggressive for meal prep. However, this is the ultimate veggie-forward dinner that provides even better leftovers. You can have dinner that spills over into lunch the next day, plus extra roasted veggies and a citrus vinaigrette to boot. The roasted veggies can be substituted for what you have on hand; a fennel bulb would be a great swap for the cabbage or a shallot for the red onion. The vegetables are neutral, meaning they can be combined with a starch, such avocado toast, or a protein, such as an egg or roasted chickpeas.
Roasted veggies
1 napa cabbage, cut down the middle into eighths
1 red onion, cut down the middle into eighths
Makes Everything pop Lemon Vinaigrette:
1 organic meyer lemon, scrubbed
Extra virgin olive oil
1 tsp honey
Sea salt or himalayan salt
pepper
Noodles
3 small zucchini, spiralized into zoodles
6 chard leaves
Topitoff
4 radishes, halved and thinly sliced
10 cherry tomatoes, halved
Roasted seeds, red pepper flakes, fried eggs, chopped avocado, etc. . . Follow your heart.
Preheat the oven to 425. Fit the cabbage and onions in a single layer in a cast-iron skillet (or baking sheet) and toss well with olive oil. Season with salt and roast until charred and tender, about 20 minutes. Allow to cool slightly.
Meanwhile, make the vinaigrette. Peel the meyer lemon and mince the peel, or zest with a Microplane. Add the zest to a jar with a tight-fitting lid. Squeeze the lemon juice into a bowl, remove the seeds, and measure out the juice. You should have about 4 tablespoons, but add either more juice or another acid, like apple cider vinegar, to get 4 Tablespoons. Add the juice to the jar with an equal amount of extra virgin olive oil. Add the honey and season with salt and pepper. Shake the jar vigorously to emulsify.
Prepare the chard. Slice the tough ends of the stems, about one inch. Using a sharp paring knife, remove the stem from the leaves. Set leaves aside and thinly slice the stems, much like chopping celery. Prepare the chard on a chiffonade: stack the leaves, roll tightly, then thinly slice to make spaghetti-like strands. Toss the zoodles and chard-noodles with a few tablespoons of vinaigrette, about one tablespoon per zucchini. Portion into bowls and top with the roasted vegetables (about two slices of each vegetable), chopped chard stems, radishes, and other toppings of choice.
