Vegetable Noodles

Sweet Potato “Stir Fry”

Alright so I’m gonna be completely honest with you– this was one of the best things I have ever made. I am not at all a picky eater, so everything that I make I end up really liking. But I loved this one, and now that I’m writing about it, I’m not sure why I haven’t made it again.

Now that I’ve totally gassed myself up over something super easy and unimpressive, I will share this recipe so you too can feel like an absolute star for whipping up something this good (and sooooo easy). πŸ˜›

Before I list the ingredients, I want to just be clear– I like to cook and be “creative” so I rarely measure anything out. My Dad always taught me to throw things together and adjust as needed. So basically any time I post a “recipe” it’s basically a list of ingredients. Add or take away what you please.

Ingredients:

  1. One big sweet potato
  2. Yellow/red bell peppers
  3. Broccoli
  4. Red onion
  5. Mushrooms
  6. Little bit of wild rice
  7. Garlic
  8. Lemon juice
  9. Cilantro
  10. Bangkok Peanut sauce
  11. Crushed peanuts

How to:

  1. I have a spiralizer, so I really like to make my own vegetable noodles rather than buying them from the store. It’s much cheaper this way! I spirlized one sweet potato and cooked up the noodles in a seperate pan in some olive oil until they were soft.
  2. I put about two cloves of garlic into a pan with some olive oil and cooked that up right away. I added some red onion, red peppers, yellow peppers, mushrooms, and broccoli and let them cook until they were soft. Then I squeezed some lemon juice on, and added in a little bit of wild rice that I already had cooked up in myΒ fridge. I let this all sit together in the pan so that the veggies were slighty browned and soft! Perfect texture for stir fried veggies.
  3. I then combined my sweet potato noodles and the stir fried veggies, topping with cilantro (one of my favorite things IN THE WORLD) and some crushed honey roasted peanuts. I then added the Bangkok Peanut sauce on top, and mixed it all up. This sauce is my absolute favorite and I LOVE it on salads, with veggies, and now on stir fry dishes as well! It’s delicious.

Note: This was one of those dishes that might have been even better the longer it sat in the fridge. It was so good warmed up the next few days. I would highly recommend this dish!

Sweet Potato Noodles with “Cheese Sauce”

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Contrary to what I said in my first blurb, I actually completely followed a recipe on this one. πŸ˜› I have never used nutritional yeast before, so I was a little nervous about how it would come out. This recipe is from an Instagram account that I really enjoy! Her username is Prevention Pantry, and she has a TON of healthy eating recipes. This one caught my eye, because her post turned out much prettier than mine did.

Screen Shot 2018-02-17 at 2.12.05 PM

For my version, I used another sweet potato to make noodles and then followed the recipe to make the sauce. One mistake that I made was adding too much lemon juice, so my sauce was a little bit sour rather than cheesy. I would for sure try this recipe again, I just didn’t love it the first time. I did think it was pretty good though! I wish I would have added a ton more veggies, because all of the vegetables in hers look amazing. I also want to point out that the chunks in mine are cashew chunks, so my photo isn’t exactly the most appealing.

 

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