5 from 62 votes
Sweet Potato Noodles Recipe
Sweet Potato Noodles cooked and tossed with a creamy sriracha cilantro cashew sauce offer a flavorful plant-based meal. The noodles are sautéed to a crisp-tender texture, complemented by blistered cherry tomatoes and wilted spinach. The sauce combines cashews, cilantro, and sriracha into a smooth, spicy, and herbaceous dressing, making this dish both colorful and satisfying.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
4
servings
Calories:
517 kcal
Course:
Dinner
Cuisine:
Asian
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
- cilantro to serve, toasted cashews
- cashew 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.
Cup of Yum
Notes
- Soak raw cashews in hot water for at least 30 minutes before blending to achieve a smooth and creamy sauce.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 517
% 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.