Move over courgetti spaghetti, sweet potatoes are stealing the scene. Rich in vitamin A (essential for promoting growth), vitamin C (required for the growth and repair of tissues in your body), manganese (keeps brain and nerves in optimal condition), copper (needed for your body to make red blood cells) and fibre and potassium, they’re fast becoming a store cupboard staple.
For those who are looking to get extra veg into their diet, sweet potato noodles are ideal. When spiralised, they cook incredibly quickly and make a fantastic base for stir-fries, salads, and… noodle bowls!
This sweet potato noodle bowl recipe whips up a tasty, nutritious meal in less than 30 minutes and you can add in pretty much any veg that you’ve got in your fridge. It’s also incredibly comforting!
Sweet Potato Noodle Bowl Recipe
VEGAN | DAIRY-FREE | GLUTEN-FREE
Serves 4
Ingredients
- 4 large US sweet potatoes
- 1 garlic clove
- 1 inch of fresh ginger
- 1 small onion
- 1 red chilli
- 150g mangetout
- 200g cherry tomatoes
- 200g baby corn
- 1 tablespoon olive oil
- 100g frozen peas
- 1 teaspoon curry powder
- 300ml coconut milk
- 200ml vegetable stock
- 4 spring onions
- Salt and pepper to taste
- Small bunch Thai basil leaves
Method
- Peel and spiralize the sweet potatoes to make the noodles. Next, peel the garlic, ginger, and onion and chop finely. Slice the chilli into rings and cut the mangetout and tomatoes into halves. Cut the baby corn and spring onion into slices.
- Heat the oil in a large frying pan and fry the ginger, chilli, onion and garlic, then add the curry powder and fry off for a couple of minutes. Add the coconut milk and stock and slowly reduce the liquid.
- Add the sweet potato noodles, snow peas, cherry tomatoes, peas and corn and let simmer for 3-4 mins. Stir in the spring onions and season with salt and pepper to taste. Garnish with the Thai basil to serve.
Nutritional facts per serving:
Energy: 615 kcal / 2551.7 kj
Carbohydrates: 121.9 g
Protein: 13.4 g
Fat: 6.4 g
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