Thai Almond Sweet Potato Noodles

Thai Almond Coconut Sweet Potato Noodles Caras Kitchen

Its time to use that spiralizer again. I seriously can’t get enough of it these  days and eating something in noodle form is just more fun isn’t it? Atleast I think so. Even saying the word noodle is kinda fun. nooooodle. Ya know? (not adultish). If there is one thing the paleo and gluten free diet produced that I am thankful for its the idea to turn vegetables into noodles. I’m a big fan. 

Thai Almond Coconut Sweet Potato Noodles 2

This recipe covers all the major nutrients- carbs (sweet potatos), fat (coconut cream), protien (almond butter) and fiber (sweet potatoes again).

Seriously what happened to fiber?

Fiber got left out of the macro nutrient classification and I think that whole “you can’t sit with us” thing that happened to fiber is a bunch of bull. Fiber is essential for proper digestion and when combined with carbohydrates slows the absorption of sugar and regulates our insulin response. Insulin is the gate keeper between glucose and our cells. Super important.

Fiber helps lower blood cholesterol and can help prevent diabetes and heart disease. It also helps keep you feeling full so you don’t overeat and keeps you regular instead of bloated or constipated. Lets be honest, not being able to go number two is a total drag.

Thai Almond Sweet Potato

Simply put fiber is important.

So what happened to fiber? It has to do with the fact that fiber decreases the shelf life of food which is why so many processed foods remove the fiber. It extends shelf life and then high fructose corn syrup, sugar and enriched flour are added instead.  If the USDA and FDA all of a sudden said how important fiber was they couldn’t push the consumption of processed foods, meat and dairy as much.

As a result the average American only eats 15grams a day when we really need between 28grams for women and 38grams for men.

The good news is that eating a whole foods plant based diet would make it challeneing to not get enough of it. Fiber is only found in plants like vegetables, fruit, grains, seeds and beans. It is not in meat or dairy and most processed and fast foods are completely devoid of it as well.

One more reason to up your plant game.

Back to the this recipe: Its sweet, tangy, rich, umani, crunchy and fun to eat. YUM. And comes together in under 30 minutes. Quick, healthy, colorful and delicious.

You can see some of my other sweet potato noodle creations here, here and here

Thai Almond Coconut Sweet Potato Noodles Caras Kitchen

Recipe inspired and adapted by The Fitchen

Thai Almond Sweet Potato Noodles | Gluten Free & Vegan

July 12, 2017
Serves 2 people
Prep time
15m
Cook Time
15m

Ingredients

  • SWEET POTATOES
  • 2
    large sweet potatoes, peeled
  • 2 Tablespoons
    vegetable broth
  • 1 Tablespoon
    coconut oil
  • 1/4 Teaspoon
    pink salt
  • ALMOND COCONUT SAUCE
  • 1 Tablespoon
    coconut oil
  • 3
    green onions, sliced
  • 4
    garlic cloves, minced
  • 2 Teaspoons
    fresh ginger, grated
  • 1/4 Teaspoon
    cayenne pepper, to taste
  • 1/2
    lime, juiced
  • 2 Tablespoons
    tamari
  • 1- 15 Ounce
    can of full fat coconut cream
  • 1 1/2 Tablespoon
    almond butter
  • cilantro
    for garnish
  • handful
    sliced almonds, toasted and salted

Instructions

  1. Peel and spiralize sweet potatoes.

    Heat a medium cast iron skillet over medium high heat. Melt 1-2 tablespoons coconut oil.

    Add sweet potatoes, vegetable broth and salt to the pan and cook for roughly 5-6 minutes until tender. Dont over cook or they will get mushy.

    Remove from skillet and set aside.

  2. add 1 tablespoon coconut oil to the pan and let it melt. Low to medium heat.

    Add in the green onions and cook for 2 minutes. Add in garlic and stir occasionally for 1 minute.

    Add in the ginger and the cayenne pepper. Stir often for 30 seconds

  3. Add in the almond butter, coconut cream, tamari and lime juice. Stir constantly untill everything is melt and mixed well. Cook for about 10 minutes letting the mixture reduce and thicken up.

    If necessary turn the heat up slight so it bubbles just a bit but continue to stir or the sauce will stick to the skillet. and we don't want that.

  4. Taste the sauce. Does it need more brightness? try adding more ginger or lime juice

    more kick? add some more cayenne or chili powder.

    more umami- try a touch more tamari

    more body- try more almond butter

  5. Then remove from the heat and let cool slightly, about 3 minutes.

    Then add the sweet potatoes to the pan and toss evenly in the sauce.

    Divide up amongst two bowls, garlish with sliced almonds and cilantro. Serve with lime wedges.

    ENJOY!

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  • Spiraled goodness on that plate. I am doing to try that dressing with spiraled zucchini. what say?

  • Spiralized sweet potatoes now you are speaking my language. Actually Cara you are always speaking my language. I wonder what happen to fiber, its so important, but it seems like no one pays attention to it until they are constipated. Thanks for sharing all these fiber facts. I might challenge my readers to get more fiber in their diets next week.

    • haha Mary! thank you girl and that would be such a fun (and important) challenege

  • Honey What’s Cooking

    Such a creative recipe. I really need to invest in a spiralizer, I honestly thought these were Pad Thai noodles at first, fooled me girlie! 🙂

  • that coconut almond sauce!! love the copious amounts of garlic and ginger too (:

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