Description
Sweet potato noodle bowls with coconut peanut sauce! A healthy noodle bowl recipe made with spiralized sweet potatoes, crunchy vegetables, and a satisfying coconut peanut sauce. Gluten-free, dairy-free, and vegan.
Ingredients
Scale
- 2 large sweet potatoes (or 3 medium), spiralized OR 6 oz noodles (see notes)
- extra virgin olive oil
- 1 red bell pepper, thinly sliced
- 3 scallions, white and light green parts thinly sliced
- 3 cups shredded green cabbage
- 1/2 cup chopped cilantro
- 3/4 – 1 cup coconut peanut sauce
- 1/4 cup coarsely chopped roasted peanuts
- extra chopped scallions and cilantro for serving
Instructions
- Cook the noodles. If using regular noodles, cook 6 oz noodles according to package instructions.
- If using sweet potato noodles, spiralize 2 large sweet potatoes. Heat a drizzle of olive oil in a large skillet over medium heat and give the sweet potato noodles a good stir. When the noodles begin to stick to the bottom of the skillet, add 1/4-1/2 cup of water and stir frequently until just tender.
- Get a large bowl. Add the cooked noodles (drained if using regular), the prepped vegetables, and add 3/4 cups of the coconut peanut sauce. Give everything a good stir so that the vegetables and noodles are evenly coated in the sauce, adding more sauce if desired. Add more salt to taste.
- Divide the mixture between four bowls. Garnish with coarsely chopped peanuts, more scallions, and cilantro.
Notes
Don’t have a spiralizer? No problem! This recipe is great with brown rice noodles, brown rice spaghetti, or pasta of choice instead.
