Sweet Potato Noodles Recipe
User Reviews
5
Sweet Potato Noodles Recipe
Description
This recipe uses spiralized sweet potatoes as noodles, cooked until crisp-tender in olive oil. Cherry tomatoes are blistered separately to add a burst of sweetness and acidity. Spinach leaves are wilted into the noodles, adding greenery and softness. The standout component is a cashew-based cream sauce blended with sriracha, cilantro, nutritional yeast, rice vinegar, and soy sauce. It creates a spicy, tangy, and savory dressing that coats the noodles thoroughly.
The combination of textures includes the slight bite of sweet potato noodles, juicy burst from the blistered cherry tomatoes, and tender spinach. The sriracha cilantro cashew sauce provides richness with a kick and a fresh herbal note from cilantro. Toasted cashews on top add crunch and additional nuttiness to finish.
Best enjoyed immediately, this dish serves well as a vegetarian main or side. It blends warming, fresh, and spicy flavors in one bowl.
The notes recommend soaking cashews for at least 30 minutes in hot water to achieve the smoothest cream sauce texture.
Ingredients
Sriracha Cilantro Cashew Sauce
- 1 ½ cups cashew nuts see notes, raw
- ¼ cup cilantro packed
- 1 tablespoon nutritional yeast can su parmesan cheese
- 1 tablespoon sriracha
- 1 tablespoon rice vinegar or sub apple cider vinegar
- 1 tablespoon soy sauce gluten-free if needed
- salt to taste, sea salt
Sweet Potato Noodles
- 2 tablespoons olive oil divided
- 2 cups cherry tomato
- 4 medium sweet potato about 2 lb total spiralized into noodles (this is the spiralizer we have
- 8 ounces spinach leaves
- cashew to serve, toasted cashews
- cilantro to serve, toasted cashews
Instructions
- Place the cashew cream sauce ingredients in a blender, along with 1 ½ cups of water, and blend on high until it is very smooth.
- Heat 1 tablespoon of the oil in a large pan over medium-high heat. Add the cherry tomatoes and cook for about 3 minutes, or until they start to blister. Remove them from the pan.
- Add the remaining tablespoon of oil and the sweet potato noodles to the pan and toss well. Cook the noodles, tossing them with tongs several times, for 8-10 minutes, until they are crisp-tender.
- Add the spinach to the pan and let it wilt. Stir the cream sauce through the noodles and top with some toasted cashews and cilantro.
Notes
- Soak raw cashews in hot water for at least 30 minutes before blending to achieve a smooth and creamy sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 517 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 517kcal | 26% |
| Carbohydrates | 66g | 22% |
| Protein | 16g | 32% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 521mg | 22% |
| Potassium | 1617mg | 34% |
| Fiber | 11g | 44% |
| Sugar | 15g | 30% |
| Vitamin A | 37816IU | 756% |
| Vitamin C | 41mg | 46% |
| Calcium | 152mg | 15% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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