Creamy Sweet Potato Noodles
Total Time
25 minutes
Prep Time
0 seconds
Cook Time
25 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 3 sweet potatoes
- 1 handful of spinach
- 2 peppers
- 3 cloves garlic
- 3.5 oz frozen edamame beans
- 2 tablespoons smooth peanut butter
- 1 tablespoon tahini
- 3 teaspoons brown rice miso paste
- 1 teaspoon brown rice vinegar
- pinch of sesame seeds
- drizzle of toasted sesame oil
- 1 lime
- dash of almond milk
- pinch of dried red chilli flakes
- pinch of sea salt
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Preparation
Step 1
If needed, peel and spiralise the sweet potatoes. If you don't have a spiraliser, you can use a grater to create a similar effect.
Step 2
Place a large pan over a medium heat and add a drizzle of sesame oil. Once warm, add the sweet potato noodles, sliced peppers, garlic and a pinch of salt, cook for 5–10 minutes until they all begin to soften.
Step 3
In a small bowl, whisk together the peanut butter, tahini, miso paste, brown rice vinegar, lime juice, a dash of almond milk and a pinch of salt until smooth.
Step 4
Once the sweet potato noodles begin to feel soft, add the sauce, frozen edamame beans and spinach. Mix well and cook for 10 minutes until the spinach has wilted and the edamame beans feel hot and soft. You may want to add a dash more almond milk if the sauce is too thick, this will make it smooth and creamy.
Step 5
Once ready to serve, spoon the noodles into bowls and top with sesame seeds and a sprinkle of chilli flakes.
Step 6
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