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Creamy Sweet Potato Noodles
Ingredients
Utensils
spiralizer, saucepan, bowl
Step 1/ 6
- 3 sweet potatoes
- spiralizer
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/ 6
Cut the peppers into strips and peel and finely chop the garlic cloves.
Step 3/ 6
- 2 red bell peppers
- 3 cloves garlic
- sesame oil
- saucepan
Place a large pan over a medium heat and add a drizzle of sesame oil. Once warm, add the sweet potato noodles, sliced peppers, sliced garlic and a pinch of salt. Cook for 5-10 minutes until the all begin to soften.
Step 4/ 6
- 2 tbsp creamy peanut butter
- 1 tbsp tahini
- 2 tsp miso paste
- 1 tsp rice vinegar
- 1 lime
- almond milk
- salt
- bowl
In a small bowl, whisk together the peanut butter, tahini, miso paste, rice vinegar, lime juice and a dash of almond milk and a pinch of salty until smooth.
Step 5/ 6
- 200 g spinach
- 100 g edamame beans
Once the sweet potato noodles begin to feel soft, add the sauce, edamame beans and spinach. Mix well and cook for 5-10 minutes until the spinach has wilted and the edamame beans feel soft (if using frozen). You might want to add a dash more almond milk if the sauce is too thick. This will make it smooth and creamy.
Step 6/ 6
- 4 pinches sesame seeds
- 4 pinches almond milk
Once ready to serve, spoon the mixture into bowls and top with a pinch of sesame seeds and chilli flakes on each.
Enjoy your meal!
Tags
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